Special Occasion Worthy Deviled Eggs
Easter is coming and there I’ll be, assigned one of the easiest tasks for cooking, boiling eggs. Well really it’s deviled eggs. I figure deviled eggs are a step above making a salad and bringing drinks. It seems easy, but I have a problem with deviled eggs. It’s the shell. Rather the shell that sometimes gets all stuck to the outside of the egg after the boiling. I hate that. This isn't really an issue if I’m serving up boiled eggs for the kiddo’s breakfast. But when it comes time to set boiled eggs on a tablescape for Easter dinner or even a cookout, they need not look like craters. So this time I’ve added a little salt to the water and waited to peel them once they cooled down. And what do you know? No craters! One last thing…I like that these also work well with dinner during the week!
Servings: 2 grown people, 1 teen girl and 1 growing eight year old boy and 1 6 year old girl Prep Time: 2 mins Cook Time: 30 mins Total Time: 35-40 mins
Ingredients:6 eggs 1 tbsp. salt 2 tbsp. sour cream 2 tbsp. mayo 1 tsp salt 1/8 tsp black or white pepper 2-3 tsp sweet relish 1/2 tsp dill weed
Directions:Boil eggs. Place eggs in cool water, one inch covering the top of the eggs. Add tablespoon of salt to water. Boil uncovered until water begins to boil (takes about 15 minutes for water to start boiling). Remove eggs from heat, cover and let sit for 12-15 minutes. Remove eggs from water and cool down with cold water or let rest until they become room temperature. Peel eggs and then gently pop egg yolk out of shell. You may need to use a spoon to help ease out the egg yolk. Add mayo, seasonings and relish. Mix well, place evenly into egg shells and enjoy!!
What Are We Eating Wednesday from PTSY, supporting children in mind AND body!