Don't like the way they smell. Don't like the way they taste.
However, at Easter I do boil and dye eggs. Not in the comic way I described in a post several days ago, but correctly. *g*
Since Easter is next Sunday, I thought I'd give you my recipe for Deviled Eggs.
With the dyed eggs that I display on a pretty plate at breakfast—promptly refrigerated immediately after breakfast—I make Deviled Eggs for later in the day.
Devilishly Delicious Eggs
|Use white eggs if coloring them first|
- 6 hard-boiled eggs sliced in half lengthwise
- 1 teaspoon yellow or Dijon mustard
- 1 1/2 to 2 tablespoons sweet pickle relish—must be sweet relish (If the eggs are very large, use 2 tablespoons.)
- 1/4 cup mayonnaise
- salt and pepper to taste
- paprika for garnishing (I sometimes use smoked Paprika if I'm using bacon crumbles for garnish.)
- optional, crumbled bacon for extra fancy garnishing
- optional, pastry bag with fluted tip
|Colored eggs take me back to childhood|
- Scoop the yolks out of the eggs and into a bowl.
- Add the mustard, pickle relish, mayo, a dash of salt, and a smaller dash of pepper.
- Mix well.
- Taste and adjust the seasonings if needed.
- Using a spoon, gently fill each egg half with a scoop of the yolk mixture. Use a pastry bag if you wish to be really elegant.
- Sprinkle paprika over each half.
- Carefully arrange the white halves on a platter.
That's all there is to making really delicious deviled eggs. Makes me hungry for some right now!