Sunday, March 31, 2013

"Whaddyadowithallthese" Deviled Eggs

  • 6 extra large white eggs (guessing that's what you have on hand)
  • 2 T mayonnaise
  • 1 t Dijon mustard
  • dash of garlic powder
  • dash of onion powder
  • dash of cumin
  • chili powder to garnish
  • salt and pepper
  • capers
  • parsley
  1. Bring eggs to room temperature.
  2. Place eggs in a medium sauce pan and fill with water to cover an inch above the eggs.
  3. On high heat, bring water to a rolling boil and cover.
  4. Remove from heat.
  5. Let eggs sit covered for 17 minutes. This method will help prevent your yolks from turning green
  6. Run cold water into pot until the eggs come to room temperature.
  7. Tap the egg on your sink going around the entire area of the egg.
  8. Under running cold water, remove egg shells and connective membrane.
  9. Slice the eggs in half using a sharp knife.
  10. Scoop out the yolks in a small bowl.
  11. Add the remaining ingredients, with the exception of the chili powder and capers.
  12. Pipe the yolk mixture into the indents of the egg whites.
  13. Set the eggs atop a bed of greens.
  14. Sprinkle the chili powder and top with 2-3 capers on each egg.