Wednesday, December 1, 2010

Deviled Eggs

Well, I know I've been nothing short of absent for... quite awhile now! I had a nice but very long 3 and 1/2 weeks back in Nebraska with family and friends while the husband went off to Fort Leonardwood & Fort Hood for some schooling! I've switched my eating over to very low carbs/high protein, started towards the end of October and here I am still going strong welcoming in December. Now, I'll admit, I've had a few nights where I watched my husband shove his face with pizza or cookies and have had to mentally remind myself 'I love my new jeans, I love my new jeans'! We were thinking about 15 people would attend our Thanksgiving feast, but for various reasons not everyone was able to show up. I cooked A LOT of food. I was satisfied with how everything turned out but it was A LOT of work and I was more than exhausted by the time everyone left the house. Now, I didn't capture pictures of all my amazing food, especially the turkeys, yes, plural. I wish I would have but I was running around like a mad woman trying to finish everything all at the right time and make sure everything was simply delicious. I prepped for twelve hours the day before thanksgiving, yes, twelve. I only managed to remember to capture two things. These eggs, and well, the green olive dip that I figured my husband would appreciate, but didn't touch. That's another story though! Now, these went over quite well, I think they stink, and well, don't like eggs period. But hey, they weren't for me and they did get eaten so that's all that counts!

18 large eggs
3/4 cup Mayo
Salt & Pepper (to taste)
Paprika (to garnish)
1 tbsp. mustard

Place eggs in a single layer in large pot. Cover with water so that water is about 1 1/2 - 2 in. above water. Bring water to boil rapidly for 1 minute. Cover pan and remove from heat. Allow eggs to sit in covered pot for 15 minutes. Gently place eggs in strainer and run cool water over them. While continuing to run cold water, one by one, take the egg and tap it on the counter on the bottom of the egg. There is a small air pocket that allows for an easy starting point to peel. I allow the water to run over the egg while peeling. If the egg is stubborn tap it a few more times around the egg to break up the shell. After all the eggs are peeled, slice in half length wise and pop center of egg into a bowl. Combine mayo, salt & pepper, and mustard to yolk mixture and mix well, breaking up the yolks. Fill large ziploc bag with mixture. Cut the corner as to make your own 'pastry bag'. Fill the hole in each egg halve. Sprinkle paprika on top of each egg to garnish. Whaaaa-la!

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