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I haven't made deviled eggs since I was 9 years old. My best friend Marla and I were helping her grandma make dinner and were given the task of making deviled eggs. We didn't really know what we were doing and went through three eggs just trying to figure out whether they were finished cooking or not. When they finally were done, we felt such a sense of accomplishment. As an added bonus, they were also quite tasty (oddly, that was also the first time I ever used paprika. I was very impressed by the color).
These days deviled eggs seem a little bit kitschy, but every time someone brings them to a party, they are invariably one of the first things to go. Over on Farm to Philly, Nicole has posted a recipe for deviled eggs that uses a cooked, mashed potato to enrich the yolk filling (because it does seem like there's never quite enough yolk mixture to fill all the egg halves). Her deviled eggs also have the added benefit of being made with local, free range eggs. However, you don't have to use such lofty eggs in order to make this yummy-sounding recipe.
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12-10-2007 @12:37PM Jennifer said... The way around the not enough yolks is to make three extra eggs per dozen. Then just use those for the yolks.
Been making deviled eggs for all my "hip" friends for years and while there may be some "hey my grandma makes those" comments at first, they always scarf them down.
I go many different ways, from adding crabmeat to curry to caviar to whatever seems good that day.
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