Friday, November 25, 2011

deliciously deviled

I hope that you had a wonderful holiday with family and friends!! Yesterday ended with us all feeling stuffed, sleepy and quite happy. We even got everyone (including the doggies, Jack and Tessa!) together for our annual family christmas card picture.

Hannah is always in charge of Deviled Eggs for our family meals, and yesterday's eggs were quite delicious and for me the highlight of the meal.  They're always a staple at our family meals, and at most Southern gatherings. Haven't made deviled eggs before? Here's how:

1.  Place eggs in a pot and cover with water and bring to a rolling boil

2.  Remove them from the heat

3.  Remove the shells of the eggs

 4.  Slice the eggs in half

5.  Place the yolks in a separate bowl and the eggs halves in a deviled egg dish, like the one below that belonged to my Great-Grandmother.

6.  Gather the ingredients to create your filler - 
  • salt
  • pepper
  • mayo
  • sweet salad cubes 

7. Mash the yolks with a fork

8. Add in mayo and the sweet salad cubes. Add salt and pepper to taste. 
As is tradition in our family, we don't measure our ingredients, but the consistency should look like the second image below. The filling shouldn't be too creamy, but you should have just enough mayo so that the yolks aren't dry.

9. Place the yolk filling into the egg halves

10. Garnish the egg halves with paprika..and...Volia!!!

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