Sunday, February 06, 2011

Devilish Eggs

Deviled Eggs

I hard cook my eggs by covering them with cold water, bringing them up to a boil and then covering them and taking them off the heat. I let them sit like that for 12 minutes and then rinse with cold water.

After they are cool, slice them lengthwise and scoop out the yolks. Mash them with a splash of rice wine vinegar, a splash of w'shire, and a 2:1 ratio of mayo to dijon. Season with salt and pepper. Place the yolk mixture into a plastic baggie and cut the bottom corner to use it like a pastry bag to fill the eggs that are waiting to be deviled! Top them off with a sprinkle of smoked Spanish paprika and you have a classic appetizer that will be gone before the Superbowl even begins! Tastes better chilled in the fridge for a coupla hours!

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