Monday, September 29, 2008

Deviled Eggs

  Well hello, hello! Long time no see! Sorry, but there hasn't been too much cooking going on in our home this weekend because my in-laws came to visit! We did succeed in trying what felt like every flavor of Jelly Belly's as we visited Cedar Breaks, Bryce Canyon, and Zion National Park, which felt like something of an accomplishment and left us all on a sugar binge!
   Visiting the parks this weekend was brilliant! All of the leaves are changing colors and the weather changed from valley to valley. We went from perfect weather at 5,800 feet to rain, sleet and hail at 10,100 feet! (It was freezing!) If you have every been to Bryce Canyon you go from look out to look out . . . we would jump out of the car, get wet and start to freeze from the wind and move on to the next look out and get wet and freeze again! It was absolutely gorgeous! Everything! I just can't say enough about the landscape of Southern Utah!!! It is well worth a trip!!!
   Okay onto my one true cooking endeavor in the kitchen this weekend . . . deviled eggs. My husband LOVES eggs, where as I am content without them . . . . they are just not my favorite food, or food to smell. They are a must at our Super Bowl party each year and are easy to make plus I love my hub . . . hence their kitchen debut this weekend . . .
Deviled Eggs
Recipe by:Emily

12 large hard-boiled eggs
1/3-1/2 cup Miracle Whip or Mayo
1 tsp Mustard, brown or regular
1/4-1/2 tsp Vinegar
1/2-1 tsp prepared Horseradish
1/2 tsp Paprika

Cut the eggs in half length wise and remove the egg yolks. Mix the egg yolks, mustard, horseradish, vinegar, salt, pepper, and paprika together until smooth. Pipe the yolk mixture into the egg yolk hollows in the hard boiled eggs (whites). Garnish with chives or a sprinkling of paprika. Refrigerate until serving.

I always utilize whatever I have handy when making deviled eggs and garnish them with whatever I have handy too . . . they are great with chopped tomato, crisped bacon, green onions, chopped ham etc. The filling is also made to taste. The vinegar adds something extra and makes a big difference I think!


Brandi Parry said...

EM!! I LOVE deviled eggs!!MM...You inspired me to try and make these this week! YUMMY! Hope to get to see you soon!

Lisa said...

Yum! I love eggs too.

Julie said...

Em I am glad to see that your eggs look so nice. I hope that you are planning on coming to the family reunion. We won't make you make (or smell) eggs if you will. We will require a bread salad. I will save all of my party points to eat that!!

Emily said...

Okay you are all invited to our Super bowl party because we always have plenty of Deviled Eggs on sight!!!

Jules and Bran- Ima's B-day is wednesday and I am making her birthday cake (I am actually making a variety of snazzy cupcakes) so we hope to see you their!

Deb said...

These deviled eggs sounds scrumptious! I usually stick to the old standby of mustard, mayo and relish along with other seasonings, but I am going to have to try these. I too hate the smell of a boiled egg, but boy they sure do taste yummy!

Prudy said...

Those are just gorgeous! I'm anxious to see what kind of cupcake recipes roll in. My current favorite is Dorie Greenspan's chocolate cupcake recipe.

Jenny said...

I LOVE deviled eggs. My family has them at just about every family gathering! Yours are beautiful!

Laura said...

Off the topic of the food. We are going to Zion's in a few weeks. Any suggestion you have would be apprecited. Neither me or my husband have been since we were young.