Deviled Eggs

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Duyen Tran

California native trying to navigate her new life in NYC as a recent transplant, post-grad, who tries to make friends, explore the city and eat well on a small budget. She’s known for her fairly obscure pop culture references and gumption. You can see some of that doogen.wordpress.com or her twitter @doogencreates.

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Truth: I never had a deviled egg until 2013.

But then I had one and I’m sort of addicted. I get this strange urge for them in the middle of the day. Or in the morning. Or before bed. Who knows what’s going on.

In any case, I decided I would make a ton at once to binge on share with friends who were coming over.

I used Virginia Willis’ recipe as a jumping point.

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Deviled Eggs

Ingredients

  • 12 eggs
  • 1 Tablespoon mustard
  • 1/3 cup mayonanise
  • 1 healthy pinch of cayenne pepper
  • Sald and pepper to taste

Instructions

  1. To hard-cook the eggs:
    • Place the eggs in a saucepan and add water to cover them by 1 inch.
    • Bring to a boil over high heat (you will see bubbles around the sides of the pot). Remove from the heat, cover, and let stand for 12 minutes.
    • Drain the eggs and rinse them under cold running water. Set aside to cool completely.
    • Peel your eggs!
  2. Cut the eggs in half length wise and remove the yolks. Put them in your Magic Bullet.
  3. Blend the yolks, mayonnaise, mustard, and cayenne, and mix until smooth in your Magic Bullet.
  4. Season with salt and pepper to taste.
  5. Put the yolk mixture in a piping bag or a ziploc bag (cut the corner to make a DIY piping bag) and pipe into the whites!
  6. Try not to eat them all in less than five minutes.

Now that’s the true challenge.

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