Cooking Classics
The Technique
Deviled Eggs
Deviled eggs are a gem any time of the year. Serve them with summer barbecue, chicken salad & crackers or with a pimiento cheese sandwich for a tasty lunch. This recipe can be prepared quickly without much thought. Learn how to make a southern favorite ideal for a number of occasion throughout the year.
Hot Sauce Deviled Eggs
makes 4 servings
Mash the yolks from 4 Hard Cooked Eggs with a fork. Stir in a few dollops of mayonnaise, a little coarse grain mustard, a few dashes of hot sauce. Beat it like crazy to break up the lumps. Add a smidgen of kosher salt & freshly ground pepper to taste. Pipe into the egg white shells & sprinkle with sliced green onions.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Boil Eggs
Learning to boil eggs properly is how you will avoid green rings around the yolk as well as peel them without mangling the smooth outer egg white. Follow my instructions to make this task a breeze.
The Technique
Place the eggs in a single layer in a 3-quart saucepan & cover with about 1-inch of water. Bring them to a rolling boil over high heat. Cover them with the lid, turn off the heat & let them stand 7 minutes. Remove the lid & drain in a colander. Place the eggs back into the saucepan. Shake it good so they crack all over then peel them under cool running water. Rinse off any tiny bits of cracked shells. Plunge them into an icy water bath to stop the cooking process.
The Tune
“You Can Do Magic” America
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