Deviled eggs have been around for a long, long time, but have been dusted off, updated this way or that, and are back in big demand again.
They're not just great to serve with certain family lunches or dinners, they're a top pick as potluck and party possibilities.
As you know from recipes Forum readers have shared, various versions abound, but if you've yet to find the one with your name on it, we have another try-it today. This one's another creation from Heather Hunsaker of www. foodonthetable.com that starts with one basic recipe and spins off with three variations.
Before we begin, though, Lynnwood cook Emma Klotzer tells us, "Here's a hint from Fred Meyer: To achieve perfectly centered egg yolks, buy the eggs one week ahead.
"One day before cooking, lay the carton on its side in the refrigerator."
Classic deviled eggs
6 large hard-cooked eggs, cooled and peeled
2 tablespoons mayonnaise
2 tablespoons stone-ground mustard
Salt and pepper to taste
Cut eggs in half long-ways. Remove yolks and put them in a bowl; add mayonnaise, mustard, salt and pepper. Stir well and pipe yolk mixture back into egg whites. Top with paprika.
Makes 12 servings.
The BLT deviled egg: Start with the classic deviled egg recipe. Add 1 1/2 tablespoons minced sun-dried tomatoes and 1 tablespoon minced fresh Italian parsley. Stir tomatoes and parsley into mashed yolk/ mayonnaise mixture. Mix well and pipe back into egg whites. Top each egg with a sprinkling of real bacon bits.
Ranch deviled eggs: Prepare classic deviled egg recipe. Stir 2 teaspoons dry ranch seasoning mix into mashed yolk/mayonnaise mixture. Mix well and pipe back into egg whites.
Spicy deviled eggs: Prepare classic deviled egg recipe. Add 1 1/2 tablespoons minced jalapeno peppers. Stir jalapenos into mashed yolk/mayonnaise mixture. Mix well and pipe back into egg whites. Top each egg with a sprinkling of chili powder.
Bits and pieces: While we're on the subject of eggs, let's talk about a different devil. Frequent Forum helper Carol Wilson of Everett says, "Here is a quick tip that my sister Margaret Eichenberger sent me.
"I have always had a problem cooking poached eggs. Seemed like they were either undercooked or overcooked. She told me to take a microwave-safe coffee mug, fill it half full of water and drop in an egg. Cook in the microwave on high for 40 to 60 seconds.
"It took me several times to get the timing just right for my microwave, but now I have a perfect poached egg in 60 seconds.''
The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and phone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to firstname.lastname@example.org.
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