Deviled Eggs

Simple recipe for Deviled Eggs with a little kick from the Cayenne pepper

I was swamped today with all the different recipes that I’ve cooked, tested and photographed. I got up and 6:30 and started to work just after my first coffee, which was around 8. It took a little planning, a little reading, doodling, drinking a cup of tea and eating muffin, and of course preparing a breakfast for my munchkins. I absolutely love my Fridays, especially if it’s gloomy Friday morning, much like today. 

I didn’t know what to post today first, sweet hot cross buns or Deviled eggs… So, my apologies in advance for taking an easy way out and posting simpler recipe. I really hope that tomorrow I will be able to post the other one, if not then Sunday for sure. 

Subscribe to my newsletter, check my social media for updates, new recipes or simply come back here soon. 

When it comes to boiled eggs, I am a complete nut, just like when we are talking about pasta or mashed potatoes… Those are my weaknesses!!! If I tell you simple fact about me, you, my friend wouldn’t believe me. Ok! Now I gotta say it. When I was about 8, or maybe 9, we always had over 100 colored eggs ready for neighborhood kids to come and collect –just like here children go “trick or treat” on the Halloween, we’d go around the neighborhood to households that celebrated Easier and collect eggs, and on top sometimes both Easters came on the same Sunday (it was an egg and sweet goodies heaven). Anyhow, that one Easter I ate over 20 hard boiled eggs. Why? To this day I have no idea, BUT, I am assuming because I love em’ so very much, and I loved eating. Don’t ask what happen after… MOVING ON!!! 

I made dozen Deviled Eggs today, and every time I turned around I’d pop one in. This what you see in the picture was all that is left. I have a serious problem! 😀 
I don’t color eggs anymore, that’s what my kids have been doing for years. Although, I am so eager to try that trick with the napkin that I saw on the chew (I shared a video on my twitter). 
Anyhow, for Easter I just bake tons of baked goodies, but my kids pretty much organize egg hunt, and egg coloring with their cousins, and everything else that comes into their mind. 

UPDATE** My daughter, Anna and I ended up decorating those eggs earlier today. We got an idea on “The Chew”. You can check it out here 

Simple and delicious #recipe for Deviled Eggs www.sandraseasycooking.com

Deviled Eggs
Serves 4
Ingredients:

  • 6 large eggs
  • ¼ cup Mayonnaise (with Olive Oil)
  • 1 tablespoon  vinegar
  • 1 teaspoon yellow mustard 
  • Salt (approx. 1/8 tsp. Or to taste) 
  • 1/4 teaspoon Cayenne pepper 

Garnish option:

  • Toasted sesame seeds
  • Cayenne pepper or smoked paprika
  • Chopped scallions or chives 

Direction:

  1. Put the eggs in a single layer in a pot and cover with cold water to an inch and a half over the eggs. Let the eggs boil on a medium high heat for 7-10 minutes. After 7-10 minutes, move the pot from the burner on the side, and let the eggs stay in the pot covered for the next 5 minutes. Drain the hot water, and replace it with cold. Try to cool down the eggs in cold water for a few minutes, changing the water more than several times. Once cool enough to the touch, peel the eggs under cold running water. *Often I break the egg shell and drop back in the cold water, leaving them for a few minutes for easier peeling.
  2. Slice each egg in half lengthwise with a knife, starting from the round end and go to the tip. Pop out the yolks into a mixing bowl and put whites aside.
  3. Add the mayonnaise, vinegar and mustard in bowl. Use an electric mixer or mash the yolks using a fork until it is well combined, then taste (add Salt to taste). If the mixture is too thick for you, add a little more mayo. Then I push the mixture through a sieve or small-holed colander to get out any remaining yolk-lumps. This is optional if you actually like the lumps. 
  4. You can just spoon into the whites, but filling egg whites using a pastry bag is so much prettier. In that case, fill a pastry bag with the egg yolk mixture, use star tip and pipe into the center of the whites.
  5. Garnish Deviled Eggs just before serving.

Enjoy! 

If you’re celebrating, Happy Easter!
Your friend,

Sandra 



ZOOM OUT THE PAGE TO SEE IMAGIES BETTER!!! 

Follow Sandra’s Easy Cooking:

Sandra’s Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at secooking@gmail.com.


Leave a Reply

Your email address will not be published. Required fields are marked *


%d bloggers like this: