The Bored Girl's Kitchen











{April 10, 2012}   Super Quick Deviled Eggs

Verdict: Om nom, nom nom nom.

So I was at my friend’s place with my husband, and our friend’s kids had done all their Easter egg coloring and had all these hardboiled eggs around that they were eating.  We’re outside in the garage and one of them comes outside and offers me one, darn near shoving it in my mouth for me.  I decided then that I wanted deviled eggs, and set out to make them as soon as I got home.  Like most of my recipes, this one doesn’t have a lot of instructions, but I’ll show you what I did.

What you’ll need to recreate what I did:
– 6 eggs

– Mayo – I used Miracle Whip

– Worcestershire sauce – I use Worcestershire like Betty White uses Frank’s Red Hot sauce.

– Some seasonings – I used salt, pepper, seasoning salt, and garlic powder, and of course topped everything with paprika.

Step 1: Put the eggs in a pot and fill with water to a bit above where the eggs are.  Different recipes call for different water heights, but I just wanted to make sure that there was enough water that the eggs could bounce around as they cooked and started floating.  Set the heat on high to get the water boiling, and boil for about 20 minutes or until they all start floating around.  I decided mine were done when I could tap on the top of each and it bounced up and down.

Step 2: Solitaire, TV, cleaning, Facebook, whatever you want to spend about 15 minutes doing.  Spend the last 5 keeping a good eye on your eggs.

Step 3: I put mine right into an ice bath to cool them down quickly so that I could get to work right away.  I left them in there long enough for the ice to melt, which I think was about 5 minutes or so.  In either case, once the ice is pretty well melted then you’re pretty well good to go for taking them out.

Step 4: Shell the eggs.  My mother informs me that the best way to do this is in the sink under cold running water, dropping the shells into a small strainer in a bowl.  The water helps the shells come right off, and the strainer keeps the shells all in one place so you can easily toss them out when you’re done.

Step 5: Once all the shells are off, you can now start cutting them in half.  If you counted right, you’ll notice that I lost an egg somewhere in here.  Turns out one of them had a small crack when I boiled it and was hard and rubbery and didn’t seem like it was going to taste right.  The rest turned out ok.  Remove the yolks from the whites and put them into a separate bowl.  I found that it was actually pretty easy to just squeeze the white to make the yolk just sort of pop on out.

Step 6: I took the knife I cut them in half with and broke the yolks up a lot. You can use a Slap Chop, cut them on a cutting board, whatever you want as long as the end result is the demolished yolk in a bowl.  Since we’re not making all that many, you’re going to be mostly using dollops, dashes, and pinches, but this is when you would add the spices and the mayo.  The consistency you want is totally up to you, more mayo gives it a creamier consistency and less makes it more like the yolk. Be sparing when adding everything together though, you can always add more but you can’t add less, and Worcestershire will also help thin it out some.  Mix it all together well, and once you have the consistency you like, start spooning the mix back into the egg whites.

Step 7: Garnish with paprika and enjoy!

This was the very first time I made deviled eggs by myself, and I was surprised at how easy it was to do just knowing basics.  I knew that I had to hardboil eggs, halve them, remove the yolks, turn the yolks into deliciousness, and scoop them back into the whites.  I know some people believe that you aren’t making it right if you don’t include specific ingredients, but to me it’s like guacamole; as long as you have the basics, it counts.  I may make it again with different ingredients to go for a different taste, but who knows.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is theboredgirlskitchen@gmail.com.

Happy cooking!

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