Thursday, May 29, 2008
I have many memories of deviled eggs on buffet tables as well as at picnics and BBQ's. However, none of these memories actually involve my eating and enjoying a deviled egg. Instead, I've been fraught with fear and offensive aromas whenever I encountered this little snack. While I was on vacation in the Outer Banks recently I came across a hot pink Melamine deviled egg tray and I had to have it because I'm obsessed with Melamine. When I got home and was brainstorming for a dish to bring to a Memorial Day get together, I figured now was the opportune time to try my hand at a deviled egg that wouldn't gross me out.
Fill a large pot with cool water about half way. Add eight eggs and set over high heat. When the water and eggs start to boil, let boil for a minute, then turn off the burner and let the eggs sit in the hot water for 12 minutes.
After 12 minutes, shock the eggs in ice water for about 5 minutes. This stops the cooking and makes the eggs easy to peel.
Carefully peel the cooled eggs under running water. Slice the eggs in half lengthwise, remove the hard yolks and place in a medium bowl. Arrange the egg white halves on a plate or your own deviled egg tray.
Mash the yolks up with a fork and add 2 tsp grainy mustard, 1/4 cup mayonnaise, 2 chopped dill pickles and freshly ground pepper. Mix until smooth.
I transfered my egg yolk mixture into a Ziploc bag, snipped the end off and used it as a pastry bag to fill my deviled eggs, but feel free to use a real pastry bag with a fancy tip or just use a spoon if you're not worried about presentation. Garnish the filled eggs with a sprinkling of dried dill.