April was crazy!
Yes, we’re still unpacking, and then there was the neverending sinus crud, that nasty yellow jacket sting that made my left arm look like the size of my thighs, cleaning up after a sick cat, and keeping up with Alex’s school activities and commitments, I haven’t baked, cooked, or done anything in the new kitchen for a month-and-a-half, except Easter. My family has been eating pizza and sandwiches more so than usual. I was beat.
But the good news out of all the chaos is that I finally accomplished something I’ve had in the back of my mind for a while, because I promised you guys I’d do it: those deviled eggs!
Since this is the first time making them, they’re easier than I thought! You boil the eggs, remove the shells (that part was quite tedious, like it was never going to end..LOL!), slice them in half, mix the yolks with flavorings and add-ins and you’re done! I used this basic recipe to help me get started. Instead of plain yellow mustard, I had some stone ground mustard that worked just as great. Then I added the bacon bits along with the paprika. I also used my icing decorator to make them look fancier instead of using a spoon.
These deviled eggs are so good, I think I found my new favorite picnic food item to make besides dirt. Hopefully May will be a little nicer to me than April!
Adapted from Mary Nolan’s recipe on foodnetwork.com
1 dozen eggs
1/2 cup mayonnaise
2 teaspoons white vinegar
2 teaspoons stone ground mustard
1/8 teaspoon salt
1/8 teaspoon ground pepper
• Fill the bottom of a large saucepan with about an inch of water. Place eggs in the water (eggs should be covered completely in water). Bring eggs to a boil, cover, and turn heat to low; cook for about 1 minute.
• Remove saucepan from heat and leave eggs in covered saucepan for 15 minutes. Then transfer eggs to a colander and rinse in cold running water for about a minute.
• Carefully crack egg shells; pat eggs dry with paper towels if needed.
• Slice each egg in half lengthwise and remove the yolks to a large bowl. Place egg whites on a platter.
• Mash yolks and then add remaining ingredients except for paprika and bacon bits. Scoop with a spoon or pipe yolk mixture with decorating tool into the egg whites. Sprinkle with paprika and bacon bits. Your deviled eggs are ready to serve, or cover and place in refrigerator until ready to serve.