Off to brunch at noon. I decided to take deviled eggs. I boiled the eggs last night, let them cool in iced water for about 10-15 minutes and placed them in the refrigerator. This morning I was up early and peeled the eggs and assembled them.
Boiling the eggs and leaving them in the refrigerator overnight makes for easy peeling the following day. For many years I would boil the eggs, cool them under cold running water and peel them right away. Disastrous! The shell sticks to the egg white and it is a mess. Not what you want to put on your buffet table or take to the party.
A friend gave me this handy egg carrier a few years ago. Makes for easy transport. And you can add the yolk mixture right in the carrier. Snap on the top, place them back in the refrigerator, and when you are ready to leave, you can get on the road with the greatest ease.
The deviled egg recipe I use is an old and tested recipe that I have used for many years. Always delicious. Here it is:
6 hard-cooked eggs
3 tablespoons mayonnaise
1 tablespoon half and half
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Mix in mayonnaise, half and half, mustard, salt and pepper, Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours. 6 servings; 140 calories per serving.
After I mash the yolks with a fork and add all the other ingredients, I use a hand mixer with the whisk attachment to further smooth the mixture. Then I fill a pastry bag fitted with a large star tip with the yolk mixture and pipe it into the egg whites.
To make HARD-COOKED EGGS
Place eggs in saucepan; add enough cold water to come at least 1 inch above eggs. Heat rapidly to boiling; remove from heat. Cover and let stand 22 to 24 minutes. Immediately cool eggs in cold, iced water to prevent further cooking.