Deviled a New Way to Think Eggs

Eggs have got this great reputation as the number one breakfast food, which is an awesome title to hold and the egg probably feels pretty proud of this. However, sometimes it seems like just because the egg does breakfast so well it is forgotten when other meals come along.

Hardboiled eggs are the center of Easter; nobody really knows what the heck anybody is celebrating, all that matters is that there are eggs for painting and a rabbit for no reason in particular. Hardboiled is a great way to do it, and if you have the patience to wait for 15 minutes then you are a better person than most.

Now there comes a time that is not breakfast or Easter, and perhaps you really have to impress somebody. This seems like a situation where you are going to have to use eggs, but you can't just scramble them up along with some onions, bacon and hot sauce, though that would be delicious.

Instead it is time to devil them or de-vile them, either way, deviled eggs are the perfect appetizer for a light gourmet meal. Perhaps if you are having some roasted turkey or ham, then getting some deviled eggs out on a circular dish is going to be the perfect way to get people's appetites excited.

To prepare them first let the eggs hard-boil, this should take about 10 to 15 minutes. Next you are going to take them out of the hot water using a perforated spoon, so that you don't have to scoop hot water.

Place the eggs in cool water and let them set for another ten minutes. Once they are nice and cool it is time to de-shell them, shell remnants can be tossed in the recycle bin.

Now take the egg and cut it right in half, be sure you are cutting vertically rather than horizontally, you want the egg to mirror itself rather than having a fat end and a cone end. Now scoop out the yolk and place it in a big bowl.

Once you have worked through the hardboiled eggs and emptied all the yolks you should have a bowl of yolk on one end of the table and a plate with a bunch of egg halves on the other end. Mix in mayonnaise and mustard and other preferred seasonings to the yolks.

Scoop the yolk mixture into a zip-lock bag slice off one corner of the bag and use it as an icing bag, unless you have an icing bag in which case you could just use that.