Tomorrow is National Deviled Egg Day!!!!
|photo from www.incredibleegg.org|
So while making my after-workout-omelette this morning, I was watching the Rachel Ray show and she mentioned that November 2nd is National Deviled Egg Day...much to my surprise and delight!! Everyone in our house absolutely adores deviled eggs. I can remember growing up, my brother and I would dang near come to blows over the last deviled egg!!
So I want to start by sharing a tip from the RR show about how to boil the perfect egg EVERY time...so she claims. If you are like me, I would make deviled eggs more often if they peeled nice n' easy. Can't wait to try this tomorrow. Put the eggs in cold water, slowly bring to a roaring boil. Remove pot of eggs from heat, cover and let sit for exactly 10 minutes (set a timer!). Then drain the hot water and shake the pot a bit to crack the shells before putting cold water in the pot (this is the part that must do it, because I never heard of it and it make sense). She said the cold water will get inside the shell and help them to peel better. So there you have it!!
I also took a little time to look up a yummy deviled egg recipe for you to try if you want something different......tbh (acronym for "to be honest"....I'm learning from the young ones in my life) I don't know if I will do all the eggs like this tomorrow because my boys LOVE the way I prepare them and sometimes don't welcome change.
BACON & CHEDDAR DEVILED EGGS
What You Need
14 HARD-BOILED EGGS
1/2 cup mayonnaise
1/2 cup sour cream
1-1/2 tsp. Dijon mustard
1 tsp. fresh lemon juice
1/4 tsp. pepper
1/3 cup crumbled cooked bacon
1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
2 Tbsp. chopped fresh chives OR green onion tops
- CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 24 white halves. Finely CHOP remaining 4 white halves.
- MASH yolks with fork. ADD mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. ADD chopped egg whites, bacon, cheese and chives; mix well.
- SPOON 1 heaping Tbsp. yolk mixture into each reserved egg white half. REFRIGERATE to blend flavors.
(recipe from incredible edible egg website)