Who would ever think that they would be taken down a few pegs by a hard boiled egg?
If I were ever on Iron Chef or Chopped and the secret ingredient was an egg that you had to have at least one be hardboiled in some form or fashion per dish. I would be chopped first round and it would be the biggest Iron Chef upset bar none. It’s not that I can’t cook them so they come out perfect which I can; they come out yellow, no brown rings (overcooked) or still semi raw but they are golden yellow as they should be. I for some strange bizarre reason cannot peel the damn things without making a complete and utter mess of the kitchen, the sink and worst of all the poor little egg. I have tried adding vinegar, salt separately and together. I have tried peeling the cold, warm, hot. under water without water and even with a spoon. Nothing works for me.
I have seen many deviled eggs in my days, not a huge fan of eating them but when I see them at parties and cookouts; trust me I look to see if the whites are a beaten up as mine when I am done with them. I have a couple of theories on this. Either everyone else has mastered the process and I am destined to never be included in that crowd OR they make twice as many as they need and only show off the pretty ones. Earlier this week I made 5 hardboiled eggs; my guys love deviled eggs which is the only reason I keep making them. I only had two that were worthy of going out in public, thankfully the guys just throw them in their mouths and don’t bat an eye at them. One was SO pathetic that there was no way that it could even be turned into a devil, that one I ended up cutting up and threw it on my salad that I made for my lunch. I usually post a picture or two but I am embarrassed to show off my ineptitude with hardboild eggs.
My deviled eggs are traditional – a little bit of white vinegar, some dry mustard and some mayo, a little salt and white pepper Mix well and I put that into a zip loc bagie, clip a corner and fill the eggs. Sprinkle a little paprika et voila.
Since I didn’t take pictures of the eggs I thought I would share something that I know is yummy and looks good to boot.
1 Cup softened unsalted butter (not melted)
1 Cup packed brown sugar
1/2 Cup Sugar
Cream the above – Beat in
1 tsp Vanilla
Combine the below
1 1/2 Cup Flour
1 Tsp Baking Powder
1/4 tsp Salt
3 Cups old fashioned oats
Add a bag of white chocolate
and a 10 oz bag of craisins
either spray a sheet pan or cookie sheet or use a silpat – drop by spoonfuls onto sheet and bake at 350′ for 10-12 minutes – do not over cook, let set on the sheet for a minute or two ENJOY!