Deviled Eggs

Picnics and summer are the time for deviled eggs, gotta love 'em.

Servings: 24     Prep time: 30 to 40 min     Cooking time: 3 min + 15 min rest
Ready to eat in: Including the chilling time allow at least 3 hrs. Make the day before is best.
Utensils: 2 qt sauce pan, serving dish, electric mixer, 2 mixing bowls, piping bag optional

Directions for hard boiled farm eggs

This is a farm and we only use fresh eggs. If you have ever tried to peal a fresh egg you know it is easer to herd cats. After trying NUMEROUS methods this is the only one that really works consistently. For farm fresh eggs only - set them in a bowl in a cool place for at least 3 days, 4 works better (not in the refrigerator). No, this will not hurt you or the eggs, if they are farm fresh. eggs will actually keep for months in a cool environment. In fact in MO eggs can be up to 4 months old before the store has to discard them. If you are using store bought eggs skip this step. They will be old enough that the shell has separated from the whites.

Bring the eggs to room temperature. Place in a sauce pan and cover with water. Bring to a slow boil for 2 min. Turn off the heat and let the eggs sit in the water for 10 min. Pour off the hot water and cover eggs with cool water and let sit 15 to 20 min until they have cooled down. You can now refrigerate them either peeled or still in the shell. It is best to refrigerate the eggs for deviled eggs first so that the yokes will be chilled.

Directions for deviled egg mix

Cut boiled eggs in half lengthwise and scoop out the yokes with a spoon. Place yokes and whites in sperate bowls. Add the above ingredients to the egg yokes and mix until smooth. Either spoon into the egg whites or place the mix into a piping bag for a decorative touch. Decorate per your taste and refrigerate. Arrange on a serving platter with some garnish if desired (parsley, spinach leaves, olives, etc.) Serve chilled and never leave deviled eggs sitting in the sun.

Decorating Ideas: green or black olives, sliced roasted red pepper, chives, cilantro, parsley, thyme, paprika, tarragon, pickle slices, curls of thin sliced ham, dill, fresh basil leaves, bacon, green onion. For a party I like to do a large platter and make them all mixed and matched ingredients so the guest can pick one that looks interesting. Use a little creativity.

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