Today is the day of the Spring church picnic, held at a local state park. They’re fixing the meat and drinks, the rest of us bring sides and desserts.
Here’s what’s great about this sort of event: Everyone fixes their best. Their best beans, slaw, potato salad, coconut cakes, all that. I’m bringing deviled eggs. I love deviled eggs, and whenever there’s a potluck I like to bring them because I have a nifty carrying case. Here’s my recipe:
12 boiled eggs (directions follow)
1/4 cup (well, ok, a good scoop, I never measure)
3 tablespoons (is that 1/4 cup? I think so…don’t remember. Again, it’s approximate because I just poured it in) dill pickle juice
1 tablespoon Mrs Dash Table Blend seasoning
Halve the eggs and put the yolks in a food processor with everything else. Blend until nice and smooth.
Scoop the yolk stuff into a ziploc bag and press out all the air when you seal it. Cut off a little corner, and use it like a pastry bag to pipe the stuff into the whites. Sprinkle the eggs with either paprika (for milder eggs) or cayenne pepper (for a bit of heat).
To boil eggs: put them in a large pot and cover with cold water. Put it on the stove and turn the stove on high. When the water starts to boil, set the time for 8 minutes and boil. When the timer goes off, take the pot off the stove and let it sit for 5 more minutes. Drain the eggs and rinse in cold water. Fill the pot back up with cold water and let the eggs cool off for a few minutes.
NOW! Have you ever made boiled eggs and they don’t peel right? The whites come off with the shell and it’s frustrating and makes for ugly eggs? I hate it when that happens! Here’s why: the eggs are too fresh. So, if you see a reason to make pretty deviled eggs happening in the future (say, a church picnic or some other potluck with old women who’re critical of ugly eggs), go ahead and buy the eggs a week ahead of time and stick them in the fridge. Older eggs peel better.