Deviled Eggs

The first thing I ever learned to cook was deviled eggs.  I think I was around 7 or 8 and I remember making them for breakfast, lunch and dinner for  days on end.  The recipe was always the same: Mayo, mustard and pickle relish with a sprinkle of paprika to make them look extra fancy. To this day I still consider them the perfect food.  They are hopelessly old-fashioned but I am single-handedly trying to bring them back.

This past weekend I offered to make six dozen deviled eggs for a fundraiser for the Woodstock Land Conservancy.  A neighbor gave me the eggs from her chickens and away I went.  Here is the updated recipe using chives because, well, they popped up in my garden.  I had the brilliant idea to use my potato ricer on the yolks which made them super creamy. The recipe below is for one dozen eggs.

Deviled Eggs

1 dozen hard boiled eggs cooled ( Cool trick to see if they are done. Put them on their end and spin..if they  wobble and fall over they’re not done)

3/4 cup Mayo

1/4 cup dijon  mustard

2 tsps. celery seed

1/4 cup finely chopped chives

salt and pepper to taste

smoked Spanish Paprika for garnish

Peel the eggs and cut them in half, removing yolks to a separate bowl.  Put yolks in a potato ricer or mash them well with a fork. Add Mayo, mustard, celery seed and chives and stir until combined.  Take a large zip lock bag , fill with the creamy egg yolk mixture then snip off a small corner.  You have just made a piping bag. Pipe yolks into your eggs and garnish with a sprinkle of paprika.

Watch ‘em disappear.

Eggs before the devil got them