This article brought to you by Attorney Nancy Wallace and Mountains Community Hospital.
By Victoria Heerschap
Deviled eggs are an American classic, but their history is a long and celebrated one. Recipes similar to today’s deviled eggs date back as far as Rome. You don’t stay popular for centuries unless you deserve it, and deviled eggs definitely do!
This recipe calls for you to use a piping bag to replace the yolk mixture into the egg whites. For those of you without piping bags, here’s a kitchen hack for you: Spoon your mixture into a sandwich bag and using kitchen shears (or clean scissors) cut off the corner of the baggie, then secure the open end of the bag and start squeezing! If that’s all too much bother and you just want to eat yummy eggs already, just drop the mix back into the whites by the rounded teaspoon-full.
Deviled Egg Recipe
Ingredients:
1 dozen large eggs
1 tsp. vinegar
¼ cup mayonnaise
2 tsp. yellow mustard
¼ tsp. onion powder
¼ tsp. paprika
1/8 tsp. black pepper
½ tsp. salt
High Altitude Boiling Directions:
Allow the eggs to rest on the counter for at least 15 minutes before cooking.
Bring a pot of water to a roiling boil, then carefully lower eggs into the boiling water.
Let the eggs cook for 15 minutes over high heat at the boil. Remove the pot from the heat and let the eggs continue to sit in the hot water for 3 more minutes.
Drain away the hot water and let cold water from your tap run over the eggs, filling and overflowing the pot for about 5 minutes. Let the eggs finish cooling in their carton before refrigerating.
Deviled Egg Directions:
When the eggs have chilled, remove the shells and slice the eggs in half, lengthwise.
Use a spoon to remove the yolk to a bowl. Combine the yolks with the mayo, mustard, paprika, onion powder, salt and pepper and mix until smooth.
Spoon the yolk mixture into a piping bag and pipe into the egg whites.
