SOUTHERN
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DIRECTIONS:
To us, the following method of hard boiling eggs is the absolute best when preparing deviled eggs! When hard boiling eggs, the school of thought was that the closer the egg was to its expiration date, the easier it would be to peel. This is no longer the case when using the following method. You may use very fresh eggs or eggs close to their expiration date.
HARD BOILED EGGS DIRECTIONS:
1. Fill a medium-sized sauce pan with 1" of water and place a stainless-steel vegetable steamer insert in the bottom of the pan. Cover the pan and bring the water to a boil. Carefully place the eggs in the pan, cover and continue to boil for 12 minutes.
2. With about 5 minutes left for the eggs to cook, fill a large bowl with heavily iced water and store in refrigerator while the eggs finish cooking.
3. Carefully and quickly place cooked eggs in the iced water and leave to cool for 15 minutes. Peel the cooled eggs. You won't believe how easily they peel!
DEVILED EGG FILLING:
1. Shell the cooked eggs, rinse and pat dry with paper towel. Carefully slice the eggs in half longways.
2. With a small spoon, scoop out the egg yolk and place in large bowl.
3. Place Crumble the saltines into the bowl with the eggs (fine and small-sized pieces are best).
4. Add mayonnaise, sweet relish and mustard to the other ingredients. Mash the ingredients together with a fork. [Note: Here you can adjust the amount of each ingredient to your liking. For a creamier egg, add more mayo; for a tangier egg, add more relish or mustard; for a sturdier egg, add more saltines]
5. Spoon mixture back into egg whites and sprinkle lightly with paprika.
You can make these ahead of time but they are best served the same day. Makes 12 halves
To us, the following method of hard boiling eggs is the absolute best when preparing deviled eggs! When hard boiling eggs, the school of thought was that the closer the egg was to its expiration date, the easier it would be to peel. This is no longer the case when using the following method. You may use very fresh eggs or eggs close to their expiration date.
HARD BOILED EGGS DIRECTIONS:
1. Fill a medium-sized sauce pan with 1" of water and place a stainless-steel vegetable steamer insert in the bottom of the pan. Cover the pan and bring the water to a boil. Carefully place the eggs in the pan, cover and continue to boil for 12 minutes.
2. With about 5 minutes left for the eggs to cook, fill a large bowl with heavily iced water and store in refrigerator while the eggs finish cooking.
3. Carefully and quickly place cooked eggs in the iced water and leave to cool for 15 minutes. Peel the cooled eggs. You won't believe how easily they peel!
DEVILED EGG FILLING:
1. Shell the cooked eggs, rinse and pat dry with paper towel. Carefully slice the eggs in half longways.
2. With a small spoon, scoop out the egg yolk and place in large bowl.
3. Place Crumble the saltines into the bowl with the eggs (fine and small-sized pieces are best).
4. Add mayonnaise, sweet relish and mustard to the other ingredients. Mash the ingredients together with a fork. [Note: Here you can adjust the amount of each ingredient to your liking. For a creamier egg, add more mayo; for a tangier egg, add more relish or mustard; for a sturdier egg, add more saltines]
5. Spoon mixture back into egg whites and sprinkle lightly with paprika.
You can make these ahead of time but they are best served the same day. Makes 12 halves
