This is the first year that my daughter has been old enough to truly enjoy dying Easter Eggs. Of course, then there is the question of, “What do I do with all of these hard-boiled eggs?” My answer: Make egg salad and deviled eggs.
This is usually the only time of year I eat egg salad and deviled eggs because my husband is not a big mayo-based salad person, and he doesn’t particularly enjoy deviled eggs. I usually end up eating the majority of both of these, myself, which is all I end up needing for the year!
On the subject of my husband: he is a funny guy!
I sent him to the store to get a few things, one of them, being eggs to dye with our daughter. The next day, I went to hard boil them and was thinking how nice these brown eggs looked, until I realized…it’s kind of hard to dye eggs when they are already brown! I could have just used them for baking or something else, but it was too late, since they were already cooking on the stove.
Off to the store, I went again! It’s really ok, because I forgot to tell him to get some vinegar so that we could dye the eggs, and I also needed a few things for my recipes here. Needless to say, now we have 2 dozen hard-boiled eggs and now we must make them into something delicious!
First things first, how to hard boil eggs:
Place eggs in a large, deep pot, and cover with one inch of cold water. Bring to a boil on medium-high heat. Remove from heat, cover, and allow to sit for 12-14 minutes. Drain water and rinse with cold water to stop them from cooking further. The eggs can be peeled and served or cooled completely in the refrigerator.
1/4 cup mayonnaise (I use light mayo)
1 tsp Dijon (or yellow) mustard
1 stalk celery, diced
salt and pepper to taste
Whenever it was Springtime or Easter or any summer get-together, growing up, it seemed like there was always deviled eggs. I have always thought they were so delicious and could easily eat one after the other after the other. They were such a special treat! As the years went by, we gradually made less and less deviled eggs, but they have remained a tradition for me around Easter time.
My Favorite Deviled Eggs:
1. Peel and remove the shells from 12 hard-boiled eggs. Cut each egg in half horizontally. Remove yolks and put them into a small mixing bowl.
2. Mix yolks with about 1/2 cup mayonnaise (I use light mayo), 1/2-1 teaspoon Dijon (or yellow) mustard, and salt and pepper to taste.
3. Spoon (or use a piping bag to fill) about 1/2 teaspoon of the yolk mixture back into the egg halves. Lightly sprinkle tops with paprika.