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  • Writer's picturemidwestcovencast

Marilyn's Deviled Eggs

For those who celebrate Ostara (or even those who celebrate Easter), it is not lost on anyone that EGGS are a hugely popular food associated with the holiday.

People decorate boiled eggs with anywhere from basic dying techniques to ornate workings that create beautiful pieces of art (seriously, look up "Pysanka" on Google and behold this marvelous art form!).

Of course, with all of the egg decorating going on, there is an awful lot of eggs to be consumed. Here is just one recipe option you can use to get all of those delicious eggs eaten.

Here's what you will need:

- Eggs (this recipe will be for 1 dozen)

- 1/2 cup Real Mayonaise (or 3/4 tablespoon per egg)

- 1 Tablespoon of Yellow Mustard (or 1/4 teaspoon per egg)

- Salt and pepper to taste (optional)

- Red Salt to garnish (optional)

- Pan (to boil eggs)

- Butter knife (to split eggs and later to distribute filling)

- Fork (for mixing)

How to make them:

First, hard boil your eggs. Fill a pan with cold water and place your eggs in one layer on the bottom of the pan (be sure the eggs are fully covered by the water (by about an inch). Turn the burner to high and let the water come to a full rolling boil. Once boiling, allow the eggs to cook for 10-15 minutes. After that, turn off the heat and let your eggs sit in the hot bath for another 5-10 minutes before draining the water.

At this point, I like to add COLD water to the eggs to help them cool enough for handling.

Once cool, peel the shells off of your eggs (if you prefer, you can either keep your egg shells for your practice or throw them in your compost to get additional use from them).

Split each of your eggs in half vertically and carefully remove the cooked yolk. Put your egg whites on a plate or serving dish and set aside. Put your yolks into a separate bowl.

To make your filler, use a fork to reduce the cooked yolks two a crumble. Add your mayonnaise, mustard, salt, and pepper and mix well. (NOTE: If you are going to add the Red Salt as a garnish, reduce or eliminate the salt to taste to avoid over salting).

Once your yolk mixture is complete, use your knife (or fork) to scoop the filling back into the cooked whites.

Add your a little Red Salt garnish (if you choose) before serving.

They are delicious!

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