Deviled Eggs

Summer, to me, is full of BBQ, lemonade, watermelon and deviled eggs. YUM-O! Here is my recipe and some tricks to help you do it, they're tasty.

How to Boil an Egg:
(from my tried and true cook book "Just a Matter of Thyme")

1. Place eggs in a pot. (I usually boil a dozen at a time) Cover in cold water.

2. Bring to a rapid boil. Immediately place lid on the pot.

3. Leave the pan on the burner but the turn the burner off. Let set for 15 minutes.

4. Drain off hot water. Cover cooked eggs again with cold water. Let set for 2 minutes.

5. Drain off cold water. Leaving the eggs in the pot, shake pot back and forth several times, so that the eggs bump up against each other and crack. The shell should slide off easily now. Rinse under cool water and store in an airtight container or plastic baggie until use. Use within 3 days.

* a note. This method is perfect. It always yields perfectly hard boiled eggs, no yucky green line around the yolk. Also, fresher eggs are a million times easier to peel.



Deviled Eggs:

Hard boiled eggs (however many you need, remember each hard boiled egg yields 2 deviled eggs)
6 tbsp miracle whip (I use lite, you could also use real mayo if you so desire)
1 tbsp pickle juice
salt and pepper to taste (I like a lot of salt, probably 1/2 tsp)
paprika for garnish (not a fan, I always omit)

slice eggs in half, lengthwise.
scoop out the yolk (either with a small spoon or by gently squeezing the egg)
place all the yolks in a ziploc sandwich size baggie.
place miracle whip, pickle juice and salt and pepper in baggie as well.
squeeze out air, and seal baggie tightly.
mash the baggie until there are no lumps and mixture is creamy and very smooth.
cut the tiniest tip of the baggie and gently pipe yolk mixture into the empty egg whites.
can garnish at this point, serve immediately.

No mess and the piping makes the eggs look store bought deli pretty. :)