Deviled Eggs

DEVILED EGGS
(makes 36 deviled eggs if they peel and cut well)

  • 1 18 pack extra large eggs*
  • 1/4 cup white vinegar
  • 2 tablespoons salt
  • natures seasons (about 1-2 teaspoons)
  • onion powder (about 1 teaspoon)
  • dry mustard (about 1/2 teaspoon)
  • cilantro (dry 1 teaspoon)
  • real bacon bits (DO NOT USE IMITATION BACON BITS)
  • mayonaise (1-2 tablespoons)
  • paprika

In large pot place about 3 quarts of water, add eggs one at a time taking care not to crack them. Eggs should be completely submerged in water. If they are not, add enough water to completely submerge. Add 1/4 cup of white vinegar and 2 tablespoons of salt. Bring to a boil on high heat. When water comes to a boil, reduce heat to medium or as low as you can and allow water to continue to boil, but not boil over; cover and boil for 5 minutes.

Remove from heat, do not remove cover.  Let stand covered for 10 minutes. Drain hot water from pan and add cold water.   After 10 minutes, drain and add cold water again. (If you are in a bit of a hurry, you can add ice to the cold water to speed up the cooling process.)    Continue to drain and add cold water until water stays cold and eggs are cold to the touch.   Smack eggs on side of sink or counter to crack the shell and peel each egg.   Rinse each egg after peeling to ensure you have removed all the shell.   With a sharp paring or steak knife, cut eggs lengthwise in half.  Remove yolks and place in bowl.  Place egg whites on serving platter.   Using a fork, smash egg yolks until all are broken up and there are no large chunks.   Add natures seasons, onion powder, dry mustard, cilantro, and bacon bits.  Mix well.   Add 1 tablespoon mayonaise and mix well.   If needed, continue to add mayonnaise, 1 teaspoon at a time until you have a creamy thick consistnecy.   With a teaspoon (or you can use a pastry filler with a large open end.  Note:  if the end is too small this will be a real pain as the bacon bits will clog the end.  Fill each egg white with yolk mixture.  Sprinkle with paprika.  Refrigerate until ready to serve.

*if you can, it is best to use eggs that are not fresh, I try to buy my eggs a week in advance, this helps when peeling the shell, fresh eggs tend to be very difficult to peel.

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