I just had a couple of deviled eggs with my lunch. They were absolutely perfect in their simplicity-- a well balanced blend of flavors. I have had a few requests for the recipe, so here it is (the recipe is good, even if the pictures aren't. I promise!):
Deviled Eggs
6 large eggs
(you know the drill-- split them in half lengthwise and remove yolks)
To the yolks, add:
2 T. mayonnaise
1 T. sour cream
1/2 tsp. distilled white vinegar
1/2 tsp. mustard (yellow or stone ground-- my family prefers yellow)
1/4 tsp. sugar
1/8 tsp. salt
1/8 tsp. pepper
Mix and mash the yolk mixture until smooth. I usually put the yolk mixture into a ziploc baggie, snip the corner and pipe the mixture back onto the whites, but you can just spoon it, if you like. Enjoy! (and try to restrain yourself. It's hard to stop!)
7 comments:
yummm! i love my recipe (really simple- yolks, mayo, mustard, and sweet pickle juice; topped with paprika), but i think i'll have to try that one, too. i certainly have enough eggs to do a little of both!
I used my last six eggs and made these for lunch for me and the Wizard. They were gone in no time! Thanks.
I LOVE deviled eggs! Those sound yummy!
Yes, thanks for the recipe. I also love deviled eggs but only had the simple one used by Lisa Marie. This one seems much more exciting, and I think I will substitute balsamic for white vinegar for a little extra zing.
Ooooh.... Balsamic. I love balsamic! Do you think balsamic will overpower the mildness of the egg, making it just taste like balsamic? Let me know how they turn out, Klay!
Oh, and great to hear from you again, Klayman!
Yum! I wish I would have found this before I tossed the easter eggs (they were suspect in their quality after 6 days and that half-hour in the sun before the kids found them.) Maybe I'll just have to boil some eggs, just because. What a concept!
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