One of my favorite side dishes, main dishes, garnish, or snack.
Who doesn't love deviled eggs...for real? I love eggs. I eat a lot of eggs. Our family has 15 laying hens and we get around a dozen eggs each and every single day.
Similar to your regular garden variety deviled eggs, you will need to cut the egg and remove the yolk; however, with our awesome "deep dish" style, we only cut a small sliver of the white and fill the entire center with delicious goodness!
Start off by boiling eggs for around 11-12 minutes. Shorter time for lower elevations and more for higher elevations. We are at 4500 feet and go for 12-13 minutes. After boiling, quickly chill your eggs in an ice bath to stop the cooking. Peel eggs and place in a bowl with paper towel in bottom to soak up extra moisture. At this point I like to lightly salt the peeled eggs to pull more moisture out and add some seasoning. Salting also aids in handling and gives some grip for the following steps.
Next, locate the yolk in the thinnest part of the egg white. While hold the egg sideways in hand with yolk facing you and cut through the white and into a quarter of the yolk. After exposing the yolk, squeeze the yolk out into a mixing bowl. Do so gently as not tear the whites of the eggs.
Once all of the yolks are in a bowl, add in mayo and yellow mustard. Approximately 1/4 C mayo per 6 eggs and 1 teaspoon yellow mustard. Next add 1-2 Tbsp of bleu cheese dressing or ranch for a little extra kick. The rest of the ingredients add according to your preference. White pepper and salt. I personally like to use a lot of white pepper. Mix thoroughly with a fork to blend your yolks with the ingredients, making sure to get all the lumps out. Taste, add more salt, pepper, mayo, et cetera, until you get the flavor you prefer.
Next, spoon your mixture into a large piping bag or Ziploc bag. If using a Ziploc, cut one corner of the bag out. I prefer to use a Ziplock due to easy cleanup. Proceed by squeezing the ziplock and piping the mix into the deep dish egg whites. This may take a bit of practice but you'll get the feel for it after a couple. When eggs are full, garnish them with paprika and/or bacon bits. Experiment with different toppings for yourself. I will add chives just to mix it up.
All that is left now is to enjoy!
Recipe:
6 Boiled and peeled eggs
1/4 Cup Mayo
1 tsp Yellow Mustard
2 Tbsp Ranch Dressing
1/8 tsp Salt
1/4 tsp White Pepper
1/4 C Bacon Bits
I hope you like my recipe. If you try this, please let me know how they turned out!
upvote, follow, comment, resteem
All photos are original and taken by myself or my wife, @funfarmgirl, unless otherwise noted. The recipe provided is my own creation.
A very nice contribution, which I take with for "My Steemit Favorites Part 42.
https://steemit.com/photography/@homeartpictures/my-steemit-favorites-part-42-meine-steemit-favoriten-teil-42-homeartpictures-originalcontent
Thanks!
welcome...
What a great idea. A pretty simple sounding recipe but I'm not sure about that white pepper but will give it a try just so I can say I made them correctly. Deviled eggs always go over great at church potlucks so I'm betting this way would be a big hit.
Resteeming so I can come back to find it.
Thanks for the comment! You can never go wrong with deviled eggs at any gathering. The white pepper adds a bit of spice, I like the spice! I hope you enjoy the recipe. Side note, start small with the white pepper, you can always add more.
Yes, white pepper is definitely NOT a 1 for 1 replacement for black pepper.
This is really nice post! I love the pictures of all the hens and their eggs! The recipe looks simple but the detailed preparation is a bit demanding for me. I'll stick to my usual boiled eggs and omelette.
Upvoted and following.
Cheers.
Thanks for reading and commentening! I will look forward to your future input! I will be doing a post on my home made sour dough bread soon.
Thank you @qwassert. I always want to make my own bread, especially bread that needs no yeast. Living in the countryside means that shops selling supply for making bakery are hard to find. Looking forward to your new recipe!
Cheers,
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