Thursday, April 14, 2011

Tantalizing Thursday

Welcome in to Tantalizing Thursday, the first of two Easter editions. With the spring holiday upon us, a bevy of fresh produce, spring foods, and healthy options available, this post is meant to ease you into the Easter entertaining mindset. As with any time you entertain the appetizer sets the tone of the event. Today’s focus will be on a classic Easter or any time of year starter, Deviled Eggs. Whether on a formal Easter spread or taken to the neighborhood block party, deviled eggs always impress and quickly disappear. Perhaps you love them and do not have a recipe. Here is just one version. Feel free to post your own, offer tricks and tips to make the deviled eggs “perfect”, or simply take this one as your own!

Deviled Eggs
With directions attributed to the New Better Homes and Gardens Cook Book 12th Edition copyright 2002 and
Chief 187’s own touches.

First, start with hard-cooked eggs.

Hard-Cooked Eggs

4 eggs
Cold Water

1. Place eggs in a single layer in a medium saucepan. Add enough cold water to just cover the eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain.
2. To try to avoid the greenish ring around the yolk that sometimes appears (and is harmless), place the eggs in ice water until cool enough to handle; drain.
3. Dye eggs once cool enough to handle following directions for the egg dye you’re using. Set out for Easter And/Or when ready…
4. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

Deviled Eggs

6 Hard-Cooked Eggs
½ cup mayonnaise or Miracle Whip
1 teaspoon prepared mustard
1 teaspoon vinegar (white)
Dash of dill pickle juice (to taste)
¼ cup finely diced dill pickles (optional)
Paprika or parsley sprigs (optional)

1. Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a bowl; mash with a fork. Add mayonnaise, mustard, vinegar, pickle juice, and/or diced pickles; mix well. If desired, season with salt and black pepper. Stuff egg halves with yolk mixture. If desired, garnish with paprika or parsley sprigs.

Deviled Eggs can be served on a bed of lettuce on a dinner plate or on an “egg plate” with indentations for each egg white, but they are going to be gone so quickly it doesn’t matter how you serve them!

For variations, play with the yolk fillings or the garnishes. Use salad dressings, cheeses, olives, caviar, roe, asparagus tips, and any other ingredient that appeals to your taste buds to change up this go to staple.

Deviled Eggs are a great solution for what to do with all of the dyed eggs the Easter Bunny may have left at your home. Don’t save this recipe just for Easter. Keep it on hand for picnics, tailgates, tapas parties, fall/winter holiday dinners, and any time you want a treat.

Wishing you all a Happy Spring and, whatever holiday you celebrate this time of year, a blessed one!