The Forum: Readers share their devilish ideas

Published 10:27 am Friday, April 16, 2010

Since most of us probably grew up saying hard-boiled eggs (my family was/is so unsophisticated, we have always just said boiled eggs), we’re probably not going to change. However, the March 29 Forum that passed along the “correct’’ way to “”hard-cook’’ eggs, courtesy of an expert representing the American Egg Board, plus a recipe for deviled eggs, has spurred some great feedback on eggs.

“Ahhh, hard-cooked eggs,’’ Marysville cook and cookbook author Dianne Berst writes, “a subject dear to my heart. Well, maybe! I was once corrected when I said ‘hard-boiled eggs’ that the proper term is ‘hard-cooked eggs’ for just the reasons your column states.

“And I’ve never forgotten it! Whenever I hear someone say ‘hard-boiled eggs,’ I want to say something, but most people don’t want to be corrected.’’

Dianne is including some new egg info in another upcoming cookbook she’s compiling, and says, “This came from Fredmeyer.com and it says for perfect deviled eggs, if you want the yolks perfectly centered, buy the eggs one week in advance so that they peel easily after cooking.

“Now here’s the interesting part: One day before cooking, you lay the egg carton on its side in your fridge — this will naturally cause the yolks to center themselves. Then proceed as per your instructions.

“Sorry this is a little late for Easter this year, but deviled eggs are good whenever. I learn something new every day, and I had never known how to center egg yolks!’’

And another frequent helper-outer, Carol Wilson of Everett, passes along an egg-coloring tip from her sister, Judy Todd. “She no longer has kids at home,’’ Carol says, “but still likes to have colored eggs on hand for Easter. She didn’t like all the mess of doing it and came up with this clever idea.

“She usually boils about two dozen eggs, but last year, she boiled smaller groups and put a different food coloring in each pan. When the eggs were boiled, they were all colored. They looked great, and I plan on doing some like that. Put a little vinegar in the water and add the food coloring. The more color you add, the darker the color.’’

And longtime Everett recipe-sharer Rosie Batcheldor tells us, “Our granddaughter, Brenda Batcheldor, makes these deviled eggs 12 months a year on special occasions. Brenda says you can sprinkle a little paprika on the yolks for a fancy look.

“And the eggs are not only yummy, they are very attractive arranged on a plate. Since everyone likes them, you may want to double or even triple the recipe! Some cooks like to add salt, pepper, dry mustard and vinegar.’’

And Rilla Angus of Everett, who just shared her delightful take on tartar sauce with us, now antes up with her favorite deviled eggs.

She also addresses the subject of cooking the eggs, but we’ll hold onto that and include it in a future Forum column along with her potato salad how-to.

So, today’s recipes:

Brenda Batcheldor’s deviled eggs

6hard-boiled eggs, shells removed

Mayonnaise

Paprika

Cut eggs in half and remove the yolks. Mash yolks and add enough mayonnaise for the preferred consistency, and mix well. Take the egg yolk mixture and carefully fill the white halves. You can sprinkle a little paprika on the yolks for a fancy look.

Rilla’s deviled eggs

Hard-boiled eggs, peeled

Mayonnaise and mustard

Salt and pepper

Liquid from sweet pickles or sweet relish or semi-sweet vinaigrette

Paprika

Tiny slices of sweet or dill pickle

Cut eggs in half and remove the yolks. Add mayonnaise and mustard in desired proportions, easy on the mustard. Mix in salt and pepper to taste and please, no rosemary or thyme or any herbs that belong only in songs. Moisten the egg yolk mixture with just a little liquid from sweet pickles or sweet relish or a semi-sweet vinaigrette. Use an electric mixer to obtain a smooth texture.

Make your own pastry bag: Take a quart or larger self-sealing plastic bag (sandwich baggies are too fragile) and cut a small triangle (1/2-inch sides) off one corner of the bag. Fill with the egg mixture and squeeze into the white halves, scraping the outside of the baggie to move the egg mixture toward the opening.

It’s traditional to sprinkle the tops with paprika. A tiny slice of sweet or dill pickle could be used to decorate the top, but we barely have time to sprinkle the paprika before the eggs are devoured.