I love to make “Easter Eggs” with my grandkids. I boil them the day before so that the decorating can begin as soon as they walk in my door. They try to make different colors and every year they get fancier. Make sure that you keep the decorated eggs in the refrigerator. We are all excited for the Annual Easter Egg Hunt; it is such a grand event for the whole community. Hope to see you over in the Heber City Park on Saturday April 4th!
Make 12 filled egg halves
6 Large eggs
1/4 tea. Dry mustard
3 to 4 Tablespoons Real Mayonnaise
1 Tablespoon Dill Pickle Juice or Apple Cider Vinegar
Dash of Hot Sauce
1/8 tea. White pepper
1/4 tea. Salt
Paprika for garnish
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over medium-high heat. After the water begins to boil, remove pan from heat, cover with lid, and let stand 15 minutes (12 minutes at lower elevation). Meanwhile, fill large a bowl with about 1 quart cold water and about 20 ice cubes. When eggs are done transfer them to the ice water with slotted spoon, let sit 15 – 20 minutes. (The cold water stops the cooking process and thus stops the green tint around the yolk.)
Peel eggs under running water, place on paper towels to drain. Slice each egg in half lengthwise with paring knife. Remove yolks to small bowl. Add other ingredients to the egg yolks; mix with electric mixer until smooth. Taste and adjust seasonings.
Spoon the yolk mixture into a plastic bag. Snip a small piece from one corner of the bag and then gently squeeze the filling through the hole into the egg halves. Sprinkle lightly with paprika. Serve immediately or keep refrigerated and covered until ready to serve.
Replace the mayonnaise, dry mustard, dill pickle juice and hot sauce with prepared Ranch Dressing. Garnish with fresh diced parsley.
Shrimp Deviled Eggs
Top each deviled egg with a cooked salad shrimp.
There are lots of things you can add to your deviled eggs to make them your own. Remember for food safety keep hard boiled eggs refrigerated until ready to eat.
You can also “bake” your hard boiled eggs. Place the raw eggs sideways into a muffin tin. Bake in a preheated 325 degree oven for 30 minutes. Remove from oven and place the eggs into an ice bath for another 15-20 minutes.
When coloring the eggs place the hard boil egg into the inside of a small whisk, this makes it easier to lift the eggs out of the coloring water. It also makes it fun for small children to help with the coloring of eggs.