Appetizers: Stuffed Hard Boiled Eggs
The Finished Egg
The Plain Egg Transformed
Boiling eggs so that the yolk remains yellow has to do with cooling your eggs immediately after they have cooked for their twelve minutes. If you get green tinges to your yolks, you can still eat them, they are just green. The green supposedly is from the yolks cooling too slow.
Yes. There are egg rules. Start with cool water in your pan that completely covers your eggs. Bring pan of water to a boil, cover and turn down the heat. Set your timer to 12 minutes. When it rings, drain the hot water from your pan, You may want to move the eggs to a different container while you are putting the cool water on them. and run cool water until eggs feel cool to the touch.
Peel Your Eggs
Eggs peel best when they are over a week old. Tap the wide end of the egg on something firm. This will dent and break the shell. There is a membrane inside of the shell that encloses the egg. Try to get your fingers between the egg and the membrane. How will you know if you are to the egg? Eggs are smooth and somewhat shiny. The membrane is a dull color.
A Bowl and a Dish
A bowl for your yolks, large enough mix all your extra ingredients and a box to fill with finished, filled halves.
6 boiled eggs cut in half, put yolks in bowl, whites in box. Mash the yolks with a fork. If you break an egg white beyond repair, mince and add to egg yolk mixture.
Enough miracle whip to make egg yolks stir smooth. I add about 1/2 cup miracle whip.
Mustard to color and add tang. Usually about 1 - 2 tablespoons.
A chopped pickle or dill relish
A chopped onion
Use the fork to drop a forkful onto each hole in each egg. Stuff mixture into egg half and garnish with green olive cut in half. Sprinkle Lawry's Seasoned Salt on each egg for color and a little salt taste. Refrigerate until you eat them.
I have heard of and tasted many different stuffings. Blue cheese crumbles. Jalapeno pieces, bacon bits, capers - you name it.
I like most of the flavors I have tried. As far as your deviled eggs, it is up to you. The basic recipe is very versatile. You like them creamier, add more miracle whip. Tangier, more mustard. Hotter? Tabasco sauce.
If you prefer, you can use Mayonaise. I have even added Horseradish sauce for a special zing.