Deviled eggs are a summer favorite

#Middlebury #DonnasDay

Nothing sparks memories of family picnics and barbecue get-togethers like a platter of bright yellow-and-white deviled eggs. Sometimes dressed up with a dusting of paprika, capers or fancy sprigs of garden dill and chives on top for the yum of it, they welcome all ages to the buffet table to taste and enjoy.

Deviled eggs are a homemade dish involving several steps. You may take a shortcut by buying pre-cooked and peeled hard-boiled eggs at some markets, but for most families, the basics begin with boiling the eggs just right.

Here’s my standard method for making perfect hard-cooked eggs: Place eggs in a medium saucepan and cover with cold water 1 inch above the eggs. Bring to a full rolling boil on medium high heat (no lid). Turn off heat, cover the pan, and let eggs sit for 10 minutes.
Immediately plunge the eggs in a bowl of cold water (I add a few ice cubes) to chill them rapidly so that the eggs eventually will release easily from the shell when peeling. Remove from water. Refrigerate eggs or peel for the following recipe.

A platter of deviled eggs is a welcome dish at summer gatherings. (Submitted photo)

Deviled Eggs
(Makes 12)

6 large hard-cooked eggs, peeled
3 tablespoons mayonnaise
2 teaspoons of prepared mustard depending on taste, or 1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Paprika (optional garnish)
Sprigs of parsley, chives or finely chopped scallions (optional garnishes)

1. Cut eggs lengthwise in half and remove the yolks. Set whites aside on a serving platter.
2. Mash the yolks in a mixing bowl with a fork or pastry blender. Stir in mayonnaise and seasonings, and continue to mix until smooth.
3. Spoon or pipe mixture with a star tip (for a fancy presentation) into the egg-white halves, and dust with paprika, if desired.
4. Let kids top with parsley, chives or scallions. Or, create a unique garnish using family favorites, such as sliced grape tomatoes, bacon bits, smoked salmon, pickle relish, capers or grated cheddar cheese.

Cook’s note: Substitute mayonnaise with 3 tablespoons plain hummus, or make a half-and-half mixture of sour cream and Greek yogurt. Add a few drops of Tabasco or vinegar for an extra kick.

Donna Erickson’s award-winning series “Donna’s Day” is airing on public television nationwide. To find more of her creative family recipes and activities, visit www.donnasday.com and link to the NEW Donna’s Day Facebook fan page. Her latest book is “Donna Erickson’s Fabulous Funstuff for Families.”

(c) 2018 Donna Erickson
Distributed by King Features Synd.