Tuesday, March 29, 2011

Creamy Deviled Eggs

A few weeks ago while my Brad and I were sitting together, cuddling and enjoying The Bachelor, Brad told me he really liked deviled eggs. I was shocked by this. Although we are fast approaching our 8th wedding anniversary, this is one thing I did not know about my man. In some small, but significant way, I was greatly affected by this new revelation. I thought "How could I not know after 8 years of marriage that my Brad loves deviled eggs so much?" AND I have never made them for him! I genuinely felt bad. What kind of a wife was I? So...I set out to redeem myself. Though I don't share Brad's love for deviled eggs, I made sure that the next day when he walked in the door from work that I had a plate of homemade deviled eggs waiting for him. After watching him eat a few and feeling satisifed that he was satisfied, I was feeling much better about things. Seems dumb, I know, but my Brad works hard for us and so endulging him with his favorite foods, is the very least I can do.

I had never made deviled eggs before but trust Martha so knew that if I made her deviled eggs, I'd likely be safe. They were quite finicky to make I thought. Just peeling the eggs and cutting them all whilst trying to keep them intact was a little tricky, but well worth it. Brad gave them his seal of approval and so I decided this recipe is a keeper.

Creamy Deviled Eggs
Martha Stewart

8 large eggs
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon hot sauce, such as Tabasco
Coarse salt and ground pepper
Paprika, for garnish

1.Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.

2.Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.

3.Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.

4.Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

No comments: