Prep Time: 30 mins
Bring out your devilish side with this classic party favorite. Feeling particularly daring? Take a walk on the wild side and try adding smoked salmon, red onions and capers or bacon, cheese and chives. Check out these and more variations in the instructions below for some new ideas. And don’t forget to pick up a fresh carton of eggs, on sale all this week at Brookshire’s.
CLASSIC BASE RECIPE
14 hardboiled eggs, cooled and peeled
1/2 cup mayonnaise
2 Tbs Dijon mustard
1 Tbs lemon juice, freshly squeezed
1/4 tsp freshly ground black pepper
Cut eggs in half lengthwise. Remove yolks, and place in medium-sized bowl. Reserve 24 white halves. Finely chop remaining 4 white halves. Mash yolks with fork. Add mayonnaise, mustard, lemon juice and pepper; mix well. Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Add desired toppings. Serve immediately or refrigerate covered.
*Note: You can use a zip-top storage bag to “pipe” yolk mixture into egg whites. Fill bag about halfway full, and cut bottom corner of bag. You can squeeze mixture into egg white halves for a cleaner result.
Herbed peas, sugar snaps
Smoked salmon, red onions, capers
Pickled okra and pickles, green beans
Pico de gallo, jalapeño
Prosciutto, parmesan, arugula
Purple potato chips, chives
Bacon, cheese, chives
Calories Per Serving: 57, Fat: 4.3 g (1 g Saturated Fat), Cholesterol: 97 mg, Sodium: 86 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 3 g.
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Better the Devil You Know
“Deviled” is a culinary term devised by the British to describe dishes seasoned with spicy ingredients that are boiled or fried. Although the word first appeared in the Oxford Dictionary in 1786, it’s believed that people were “deviling” foods as far back as Ancient Rome, where eggs were boiled, seasoned with spice and served at the beginning of a meal – at least by the wealthy. Deviled Eggs today are also called “Stuffed Eggs” or “Dressed Eggs” by some to avoid the term “devil”.
Egg-cellent Storage Tips
Here are some simple ways to keep eggs fresh once you get them home from the store:
- Keep them in the carton. This protects the eggs and prevents them from absorbing odors from the other foods in your fridge.
- Place them in the main part of your refrigerator rather than the door to ensure a consistent temperature.
- For storing raw egg whites or yolks in the fridge, seal them in an airtight container. To keep yolks from drying out, cover with a little cold water before sealing.
- Check the use-by date for fresh eggs before eating, and for leftover yolks or whites, use within 2-4 days. Hard boiled eggs and egg dishes can last up to 3 or 4 days.