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Deviled Eggs in Colorful Shells for All Occasions, Easter, 4th of July, Christmas, Baby Showers, etc.

11 Apr

Traditional Deviled Eggs Ingredients:

  • 6 hard-boiled eggs (see directions below)
  • 2 tsp horseradish mustard
  • 1 1/2 tsp Worcestershire sauce**
  • 2 tsp fresh squeezed lemon juice
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 3 Tb mayonnaise
  • paprika (optional garnish)
  • sliced green onions (optional garnish)

***For a sweeter version substitute sweet pickle juice for the Worcestershire Sauce.

I hear there are many ways of hard boiling eggs out there and I have to tell you that until recently I have let mine sit after bringing to a boil on the stove overnight. Not anymore, just to scared of making someone sick, so here is how I would recommend hard boiling eggs.

Place eggs in a heavy bottom pot, cover with cold water, at least 2 inches above the eggs. Bring this to a boil over medium high heat, once at a boil remove from heat, cover and let sit for 20 minutes. Then carefully plunged the boiled eggs into an ice water bath to stop the cooking process. Dry with paper towels and refrigerate overnight. When peeling, lightly crack the entire egg against the counter or sink and peel under cold running water. I have never had a problem with the shell coming off, nor do my peeled eggs have divots due to peeling.  Give it a try.

Using a sharp clean knife cut the cooled hard-boiled eggs in half lengthwise. Loosen the egg yolk by gently pulling the white away from the edges and pop that yolk out of its socket. Rinse the egg white and set aside. Using a fork mash the egg yolks then add all of the ingredients and blend well. I let the mixture sit in the refrigerator for at least 1 hour to let all the flavors blend. Then scoop the mixture in to a zip lock baggy, clip off the tip of one end and use this method to pipe the mixture into the eggs whites. Garnish with a sprinkle of paprika and by placing a few sliced green onions on top.

Suggestions: Be adventurous, try adding onion, sweet pickle relish and bacon to your deviled eggs. Play with different spice flavors like cayenne, curry or garlic powder. The skies the limit with deviled eggs.

Now here is the fun part. You’re wanting to add a little color to the egg whites? Here’s how I did it and I just can’t believe I hadn’t ever seen this done before by an Aunt, Mother or Grandmother. It’s just a wonderfully festive way to present your Deviled Eggs. I used traditional food color and bought a special box of Neon food coloring to try for different colors. (I had never seen these before)

Ingredients for each cup of color:

  • 2 tsp apple cider vinegar (this vinegar just tastes better)
  • Traditional food coloring about 25 drops of color, or
  • Neon food coloring follow the instructions for dying eggs
  • very hot water from tap
  • glass drinking cup

I added the apple cider vinegar, food coloring then the very hot water to my glass drinking cup. Place in 2 halved eggs whites and let them sit for 30 minutes, tossing gently a couple of times during this process. I haven’t tried making the pastel colors, but would imagine less time in the dye or fewer drops of color. If anyone has the answers to making pastel colors please share with me I would love to know. So, there you have it, what a crowd pleaser these are.

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4 Comments

Posted by on April 11, 2012 in Holidays, Snacks

 

Tags: , , , , ,

4 responses to “Deviled Eggs in Colorful Shells for All Occasions, Easter, 4th of July, Christmas, Baby Showers, etc.

  1. Pingback: URL
  2. jujuskitchen

    February 25, 2013 at 9:53 AM

    How pretty and festive – I will have to try these, maybe for Easter!

     
    • flyfishbrat

      February 25, 2013 at 6:34 PM

      Thanks JuJu, their so much fun.

       

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