Deviled
eggs. Kinda trashy, kinda retro and kinda AWESOME.
For
reals, who doesn’t love a deviled egg?
Tis’
the season for BBQing, picnicking and all that, so you gots to have a deviled
egg recipe in your pocket.
Err.
Well, your bag of recipe tricks, I suppose, would be a better place for a
hard-boiled egg stuffed with a mayonaissy-yolky yellow-stained filling of
deliciousness, right?!
There
is a secret ingredient, natch. In my case, it’s horseradish. Gives it a good
ole’ kick in the you know what. But your summer partay guests will be all like,
“Bro, what’s in these eggs?!?” as they sashay to the buffet for seconds and
thirds.
You
could totally rock these out for a Mad Men finale soiree as well since Deviled
Eggs were all the rage back in the day. Of course, if any of your posse
actually WATCHED Mad Men, this would be a more enjoyable fete. My one bestie
Sarah is a fan, as is my lil’ sis Monica who lives a bajillion miles away in
Virginia and is ALWAYS an epi or two behind. (God, Monica. Get with the
program!) And Aunt Lorraine watches, but she's kickin' it in Florida right now.
Other than that, I gots nothin’. The Husband won’t even watch with me. Not
that I’m bitter or anything. I mean, you know, I SO want to be a part of his
daily TV experience each night: Flyers, Phillies, Sixers, Comcast SportsNight,
MLB Network, Deadliest Catch, Hannity, Cheers reruns. I mean just shoot me now,
why don’t you?
So,
I’ll just be in the kitchen “deviling some eggs.” That really was a line on the
only show I watch. Which is freakin’ amazingly fab, by the way. (OK. You caught
me. I do zone out to Jersey Housewives
and Mob Wives late night. But when you’re ironing The Husband’s shirts (gah!!!)
or picking up toy cars for the 900th time (super gah!!!), you need
something mindless on the tube.
In
the spirit of all things old school, my deviled egg recipe hails from Betty
Crocker’s Cookbook (natch!). You would be horrified to see my copy. It is
literally being held together with a rubber band. Sounds fab, I know. But I
refer to this book like all the time.
I
totally add more horseradish than the recipe calls for (we groove on things
spicy in my house. Yowza.) And I whip the yolk filling into a light fluffy
frenzy with my handheld beaters rather than the good ole’ mash-it-with-a-fork
method, as advised in the recipe. I think Betty was trippin’ with that step. Be
sure to chill the eggs for a bit in the ice box aka the refrigerator. And I
like to garnish mine with paprika. Love the pop of color!
Just
an update on The Jersey Girl since it’s been forevs since my last post: My
piano studio students rocked out at my annual Spring Piano Recital last week.
So amazingly proud of them. OMG!!! My recital is such an amazing day. I know it
invokes anxiety in many of my pupils, but they ALWAYS put on such a fabulous
performance. It is so awe-inspiring to see the progress my musical cohorts make
each year. Love them with all of my heart!!!
Meanwhile,
my beautiful Evan has been walking all over the joint. Yay!! We celebrated
Memorial Day and the kickoff of summer down in Stone Harbor. While I don’t have
any pics of him fist-pumping, you can see him kickin’ it along the gorgeous
beach. He was all go go go during our time on the sandy shore. Momma got a
workout going on while relaxing (ha ha) on the beach.
I’m on hiatus from teaching right now until after Fourth of July, so I will get cracking on my blogginess. Woo-hoo!
Zesty Deviled Eggs
From Betty Crocker’s Cookbook
6 Hard-Cooked Eggs
3 Tbsp. mayonaisse
½ tsp. ground mustard
1/8 tsp. salt
1/8 tsp. pepper
1 to 2 Tbsp. fresh parsley, chopped
1 tsp. prepared horseradish
To hard-cook eggs:
Place eggs in a saucepan. Fill saucepan with water at least 1 inch above eggs.
Heat to boiling in saucepan; remove from heat. Cover and let
stand 18 minutes. Immediately cool briefly in cold water to prevent further
cooking. Tap egg to crack shell. Roll egg between hands to loosen shell, then
peel. If shell is hard to peel, hold egg in cold water while peeling.
For the deviled eggs:
Peel eggs. Cut lengthwise in half. Slip out yolks and mash
with fork.
Stir mayonaisse, mustard, salt and pepper, parsley and
horseradish into yolks. (Please note: The Jersey Girl mixes the yolk
mixture with hand-held beaters). Fill whites with egg yolk mixture, heaping it
lightly. Cover and refrigerate up to 24 hours.
