Monday, May 28, 2012

Perfect (and pretty) hard boiled and deviled eggs every time!

This is a delicious recipe and the tip is how you cook the eggs and the cold water afterwards.
This way you avoid those unsightly greenish tinted ones.  Look how pretty the bright yellow yolks are!

12 hard cooked eggs, peeled, halved lengthwise
2 tsp. prepared horseradish
1/4 tsp. coarse salt
1/4 teaspoon dry mustard
1 tablespoon pickle juice 
1/2 tsp. hot sauce
1/4 cup plus 2 tablespoons mayonnaise
Chives (optional)

Place eggs in a single layer and cover with cold water a good inch or so above the eggs. 
Bring to a boil.  As soon as the eggs boil remove from heat and cover pot.  Let sit for
10 minutes.  Immediately remove the eggs and place in a waiting bowl of ice water. 
Peel eggs after they cool completely.  Remove yolks from the eggs; transfer to a medium
bowl. Mash yolks with a fork.

Stir in horseradish, salt and dry mustard. Stir in pickle juice and hot sauce.
Stir in mayonnaise by the tablespoon, stopping when you reach a stiff but
pliable consistency. (Do not add all at once.) Sprinkle tops with paprika
and chives. Refrigerate at least two hours.

See how pretty!  And, most importantly...DELICIOUS!!

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