Saturday, December 28, 2013

Home for the Holidays

I flew home to San Diego late last night, and I am so excited for a week full of the four F's: friends, family, football (GO CARDINAL!), and of course, food.

My sister has recently become obsessed with eggs.  I am actually quite happy with this, because she spent years refusing to eat any sort of eggs.  Today, she had a hankering for deviled eggs, so she and I whipped up a quick batch of them.  These are a perfect appetizer or snack--so easy to make, especially if you have hard-boiled eggs lying around in your refrigerator.  The recipe below is for traditional deviled eggs, but feel free to add in whatever herbs you like!  The possibilities are endless--curry, anchovies, capers, tarragon, etc.  

I have also included a recipe for hard-boiled eggs.  Hard-boiled eggs should never ever have gray yolks.  

Deviled Eggs

From Mark Bittman's "How to Cook Everything"
Serves 6

6 hard-boiled eggs
Salt to taste
3 tablespoons mayonnaise
1 1/2 teaspoon Dijon mustard
1/2 teaspoon cayenne pepper
Paprika, as a garnish

  1. Cool, then peel the eggs.  Cut them in half the long way.  Carefully place the yolks in a medium sized bowl. 
  2. Mash the yolks with the salt, mayonnaise, mustard, and cayenne.  Taste, and adjust the seasoning to your preference.  Spoon the filling back into the whites. 
  3. Garnish with paprika and serve, or cover and chill, well wrapped, for up to a day before serving.

Hard-Boiled Eggs

Makes 6 eggs

Six eggs
Place six eggs in a medium saucepan, and fill up the pan until the water rises one inch above the eggs. 

Bring the eggs to a boil over high heat.  Remove pan from heat, cover, and let sit for 10 minutes.  

Meanwhile, fill a medium bowl with one quart of water, and one tray of ice cubes. 

Transfer the eggs to the ice water with a slotted spoon.  Let the eggs sit in the ice water for five minutes.
Peel the eggs and used as desired.

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