Friday, October 2, 2009

Deviled eggs

Ohhh...everybody loves these deviled eggs! And they are so easy to make!
We need boiled eggs,bacon, mayonnaise (homemade preferably!), mustard, cream cheese,white wine vinegar, salt, and some smoked spanish paprika (optional).
First of all we boil the eggs. This seems an easy process...or not lol. It sounds easy and everybody should know how to boil eggs, right? Wellllll...if you want "perfectly" boiled eggs, then you should do some reading. In my mind, a perfectly boiled egg peels fairly easy, and the yolk doesn't have any greenish color.
So, we boil our eggs, we peel them slice them in half, put the whites on a plate and put the yolks in the bowl we are going to make the filling.

We fry the bacon and let it cool.

Then we make the mayonnaise. I do NOT do store bought mayonnaise...actually, I don't do store bought anything. Mayonnaise is so easy to make  and much better tasting than the store bought crap (btw..when making mayonnaise, everything needs to be room temperature: egg yolks, oil, mustard, lemon juice)

Now, we mash the boiled egg yolks with a fork really well, then we add the mayonnaise to the mashed yolks (this recipe is for 6 whole eggs, so for 6 yolks I put around 1/2 cup of mayonnaise..but it all depends...sometimes I put even more :) ). Then we add the mustard (I use Dijon mustard..around 1 tablespoon), 1 or 2 teaspoons of vinegar,1 teaspoon of kosher salt (if tablesalt is used, then add less). I also add like 2 or 3 tablespoons of room temperature cream cheese...this is optional...I add it for richness. Mix everything  and taste. You are more than welcome to adjust the vinegar, salt, mustard,mayonnaise, and cream cheese to your taste! You might like more or less vinegar, salt etc. Don't forget that we are going to add bacon too and that is packed with salt!

We fill the egg whites with the mayonnaise mixture. If you can make it look pretty good for you...I can't.

 Then we add the bacon..yummm

Then I sprinkle the eggs with some smoked spanish paprika. I like the smoky flavor that it adds to the eggs..and the color too.

Depending on the company I have, I may move the eggs to another plate (regular plate or special plate for deviled eggs), but most of the time it is family and friends so they don't care about that paprika mess between the eggs on the plate...soooo less dishes to do sounds good to me :D

I make these eggs like 1-2 hours before we eat them so they can rest in the fridge, the flavors blend together, and they get nice and chilled.

Well...bon appetit!

No comments: