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Deviled Eggs & Commercial Paper

By "Daisy Duke"

Why yes, they do go together quite nicely now don't they?

Commercial Paper ala Daisy:

Blah blah blah. Maker Makee. Blah blah blah. If people didn't write checks I wouldn't have to memorize the holder in due course rules...again.

Deviled Eggs ala Daisy:

I won't begin to press my feelings about deviled eggs on you in the sense of what to put in them- vigorous debates could be had about dill or sweet pickle (dill is best), to paprika or not to paprika (I like a little color on top myself so I say sprinkle away), if some egg white should be in the filling mixture (I say yes, best way to use the eggs that boil all funny and can't hold any filling), if celery is necessary (do you like crunchy food? if so, throw some celery in) to mayo or not to mayo (as much as I dislike mayo, a dallop of real, full fat Hellman's mayo is necessary- don't even think about cheating and using Kraft (it is for Yankees according to my Grandmother) or, yee gads, Miracle Whip which is just for the dogs if you ask me) and of course, mustard or no mustard (always use mustard, of the cheap yellow variety, for good color and flavor).

But, what is necessary for any deviled egg you make is a properly boiled egg. If you boil 12 eggs probably two will boil "off" i.e., the yolk will be pressed up against the side of the egg in a fashion that renders it impossible for that egg to hold filling. But, if you boil properly, the rest of the eggs will turn out nice and centered and (more importantly) with yolks of proper color & consistency. An under boiled egg will be either runny (really undercooked) or mushy & dark yellow. Conversely an overcooked egg will get a green ring around the hardened yolk. And we want nice perfectly done pale yellow yolks to make nice, pretty deviled eggs.

Perfectly Cooked Hard Boiled Eggs:

1. Fill saucepan with 3 inches of water. Use a big enough pan that all of your eggs fit in a single layer on the bottom. Now put your eggs in and sprinkle a little salt in the pan.

2. Place the pan on the burner, and turn the burner on high. When the water comes to a rolling boil (rolling people, not a little bubble popping here or there) turn the heat off, place a lid over the pan and set a timer for 12 minutes.

3. After 12 minutes, throw some ice in the pan, let it melt (a minute or two), drain the pan completely and run some cool water over the eggs & peel. You will have perfectly cooked hard boiled eggs.

And now you can feel free to eat them up with a side of toast, chop them into an egg salad (who doesn't like a nice egg salad sandwich in the summer months, perhaps with a little bit of toasted bread and Swiss cheese?) or, of course, deviled eggs. Enjoy.

Full post as published by Legally Blonde Ambition on June 02, 2008 (boomark / email).