Sunday, November 28, 2010
Breakfast is the heartbeat of the house...and the Deviled Eggs that started it all.
This morning I did just that, cooked breakfast. I turned on the radio and threw about 8 eggs in a pot of boiling water. At first I just thought that I would make hardboiled eggs, but when I remembered that there was still HOMEMADE MAYO in the fridge...I couldn't let it go to waste! I had to see what deviled eggs tasted like with my newest food discovery/achievement. And they were the best deviled eggs I had ever had. Every bit as good as the ones I had at Henry Public last week (which are incredible!) So, here 'ya go.... my first recipe:
Deviled Eggs, Stipper Style:
8 farm eggs
1 minced shallot
4 tablespoons homemade mayonaise
2 teaspoons dijon mustard
1 1/2 teaspoons apple cider vinegar
dash of salt
paprika for sprinkling over top
Place eggs in a pot of cold water enough to cover all eggs. Bring water to a boil, reduce heat and allow to boil for 10 minutes. After 10 minutes remove from heat and place in ice water to stop cooking process. Peel all eggs. Cut egg in half long ways. Remove yolk and place all yolks in a bowl. Place whites of egg on a plate. To the egg yolks add shallots, mayo, mustard, vinegar, and salt. Mush together with a fork, and taste to make sure flavors are balanced. If too dry add mayo etc. Spread yolks on egg whites, sprinkle with paprika. EAT!!!