Tuesday, April 7, 2009

Tips and Tricks on the Deviled Egg

Easter is coming....what are you going to do with all those eggs?
Most of our spring/summer parties and picnics have the deviled egg.
Don't be afraid...

Q: Are you one of those people who LOVES deviled eggs but don't get enough of them because you never make them?

Q: Or are you the other type of person who always asks someone else to make them at your party/picnic because they are a pain to make?

Q: Would making something that looks like this intimidate you?


Well hopefully I can give you some tips and tricks here to make it a little easier for you. I won't go into the nitty gritty of the recipe per se, because I know we all have a favorite recipe and it doesn't take an Einstein to make the filling.




Boil your eggs, cut them in half, take out the yolks, blah, blah, blah...









Very important to take a fork and break up your yolks BEFORE you add your wet stuff. This will make your filling considerably easier to blend and smoother!







Get your favorite filling flavors, you know....mayo (shhhh, don't tell K-man I put the healthy stuff in his....LOL), dijon mustard (or dry is fine), K-man likes horsey sauce in his and your paprika for the TA-DA at the end....







Pile it all up top. Don't forget your salt and white pepper! MIX!










It is very important to TASTE your filling now. You don't want to go to the effort to make all these and have them be flavorless! Shame!





Ok now the FUN part..... FILLING da EGGS!


Go to the Wilton section of your craft store or some places like Sur la Table, Williams Sonoma or Bed Bath and Beyond will have decorator tips. Get a LARGE tip. Not those eensy ones for cake decorating. Don't worry about getting any bags...phefftt.






See? This is why you don't need to buy any of those bags...ZIPLOC is the answer! Just the tip is a good starter for you....if this process gets you excited....then start investing in all the deco junk!







Cut off the corner. Eyeball the tip size in relation to your cut. You don't want the hole too big.









Slip the tip inside the bag. It should be a lil snug.








I put some tape on the edge of the bag on my tip. Just precautionary! If your filling is too stiff and you are squeezing hard...KABLAM....egg all over you hand and probably a huge blob on one egg. Trust me, not pretty....usually there are expletives involved too....just use some tape...K?







Place your bag in a tall glass. It's nice to be able to fill the bag with two hands!













FILL 'ER up!









Ready to go now. Pick up the bag and don't shake it down to hard!









Seal the end, twist the bag so the filling goes to the bottom, and gather it up in your palm between your index finger and thumb.....and squeeze gently....








There you go....nice....a little overflow....twist a bit....pull off quick...







Sprinkle with paprika. How cute!

Now, if your lighting is right....take a picture and submit this baby to one of those hoity-toighty food blogging sites who make you feel that your photos are NOT artsy enough. Bite me.



Lastly, you probably are not whipping these up and plating them to be eaten ASAP. They will need to be in the fridge at some point....we can't have all that hard work be ruined by plastic wrap!!!



Toothpicks, baby! Be sure to stick the picks ....not in the filling or the egg white just the spot where the filling MEETS the white....

Once you get the knack....and the tip...making these are fun and not intimidating. K-man absolutely LOVES deviled eggs. I could make them all the time....but let's not spoil the man, right? LOL.

Have fun, give it a try! This sure beats SHOVING filling in the egg with a spoon! Practice makes perfect!

6 comments:

Leslie said...

I love deviled eggs, but they dont love me! p-ew,what was that smell???LOL

JennyMac said...

Are you putting them in your mouth Leslie? Lololololollol!!!

Donna-FFW said...

MMM, they look so pretty. So professional. One of my favorite appetizers!

Elyse said...

I adore deviled eggs. Adore them!! I can't wait to try out your method.

Anonymous said...

Great tips! I've not tried horsey sauce in mine before--and I've never used a fancy frosting tip either! That looks much easier (and prettier) than filling them with a spoon!

Here's one of my own tips: Instead of using toothpicks, I stick one or two small glasses (like hard liquor glasses) upside down in the middle of the plate. Then I stretch the wrap over the glasses and down to the plate edges. Since the glasses are much taller than the eggs, the wrap never touches them.

Anonymous said...

That is an awesome idea!!!!!!!