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Pantry Basics

Eggs 101: Hard-Boiled Eggs and Deviled Eggs
April 2, 2012 • Posted by Jean at Delightful Repast

One of nature’s most perfect foods, the Incredible Edible Egg™ is an important source of protein for many vegetarians as well as omnivores. Eggs can make a fast-but-real meal any time of day. Whether it's a fried egg for breakfast, a scrambled egg for dinner or a hard-boiled egg for lunch on the run, an egg packs a lot of nutrition into a very small package.

Hard-Boiled Eggs: To hard-cook eggs, place eggs in a single layer in pan and cover with cold water to at least one inch above eggs. Bring to a simmer; reduce heat to keep water just simmering. Cover; cook eggs 20 minutes. Cool at once in cold or iced water. This method will give you yolks that are yellow and velvety, neither overcooked (discolored and dry) nor undercooked (orange and shiny-gooey). Left in their shells and refrigerated promptly after cooking, hard-cooked eggs will keep for a week.

Take hard-cooked eggs a step further to make deviled eggs, that quick and easy classic enjoyed at summer potlucks everywhere.

Deviled Eggs
Makes 24

12 hard-cooked large eggs, peeled, halved lengthwise
1/2 cup mayonnaise
2 teaspoons prepared mustard, such as Country Dijon
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried dill
1/8 teaspoon curry powder
Garnishes (fresh dill, pimiento slivers, stuffed olive slices, minced parsley)

  1. Peel the eggs. With a sharp knife, slice each egg in half lengthwise. Arrange the whites on a deviled egg plate or other serving platter.
  2. In 1-quart bowl, mash yolks and combine with mayonnaise, mustard, and seasonings. Taste and adjust seasoning. Fill whites using a pastry tube or a spoon. Garnish. Chill until serving time.

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