Classic Deviled Eggs

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I love deviled eggs! These are the classics: 10 eggs (I usually make a dozen and a couple don’t come out the way that I like them), 1/3 cup mayo, 1 tbsp mustard, 1tsp salt. I like to top my eggs with smoked paprika instead of just the standard paprika. The first thing you need to know about making deviled eggs is that you need to buy your eggs a couple days in advance and let them sit in your fridge. Fresh eggs do not peel well. Secondly, I’ve tried several ways of mixing the eggs with the yolks and I prefer a mixer or putting the yolks through a small ricer and then they just require a quick stir from there. Finally, I find that it is so much easier and cleaner to enclose your yolk mixture in a quart sized plastic bag, cut the corner, and pipe it into the whites.

I made these this morning for my co-workers in honor of National Veterinary Technician week. I had grand plans of making deviled eggs four ways but that didn’t quite fit into my schedule this morning. It was a nice thought though. You can make loaded deviled eggs of course but you could also add some fresh herbs like dill or thyme or whatever you have to change up the dish. Sometimes I like using a garlic rice vinegar to partly replace some of the mustard. Lastly, my grand deviled egg plan is to one day develop a recipe with heavy whipping cream to really get a light fluffy deviled egg. I’ll let you know if that one ever pans out.