Katie Farm’s Deviled Eggs Ingredients:
Several uncooked eggs still in the shell
Water to cover eggs
1 teaspoon of white vinegar
Mayonnaise
Mustard
Paprika
Use eggs that are at room temperature. If the eggs have been in the refrigerator, let them sit in your kitchen for about an hour to warm up. Place eggs in a single layer on the bottom of a pan. Cover them with water so that about an inch of water is above the top of the eggs. Use water from the tap that is neither too cold nor too hot. Add a teaspoon of white vinegar.Turn the stove eye up to full heat until the water starts to boil. Then turn it down to simmer for 10 minutes. After this, you can cool the eggs. Remove eggs from pan and put them in the refrigerator until cool, or (to be able to use right away) you can put them in ice water until the eggs are cool to the touch. Once cool, simply crack the shell by striking it against your counter and peel off the shell. After you have peeled the eggs, rinse them all in cool water to get off any remaining pieces of shell.
Place each clean egg on its side and cut it in half. Remove the yolk and put it into a bowl. Place each albumen-half (the white part of the egg) on a plate with the open side up. Repeat this process for each egg.
Take a fork and break up the egg yolks and begin incorporating mayonnaise and mustard. The amounts can be altered to meet your tastes. Mix the ingredients until you have a loose paste. The more mustard and mayonnaise that you add the looser the paste will be. Take a spoon and place the egg paste into the albumen-halves. I often will discard one or two of the halves so that the paste is fuller in each of the remaining halves.? (These extra albumen-halves are great treats for our cats!) After you have used up all of your egg paste, sprinkle a little paprika on each for color.
You can store the hard-boiled eggs for several days in the refrigerator as long as they are loosely covered. Enjoy!!!
