September 1, 2009
Deviled Eggs – What can I eat that’s gluten free?
Appetizers are the theme of this week’s “What can I eat that’s gluten free?” blog carnival, but don’t worry if you don’t have an appetizer post. The theme is only a suggestion and all entries are welcome. If you would like to know more about participating, you can read the guidelines here.
I love eggs, and deviled eggs are something my mom has always made. I think they make a great high protein appetizer, especially in the warm weather. They are very simple to make once you boil and peel the eggs, but peeling those eggs was a problem for me for a long time. After looking at many suggestions online and doing some of what I’ve always done, here is what I’ve come up with that gets consistent results (eggs that peel well). Still, I add in an extra egg or two just in case. This time I was only using 6 eggs so I added 7 to the pot. It was a good thing because one of them didn’t peel well.
Hard Boiled Eggs:
Put the eggs in a pot and add 1/2 – 1 tsp. baking soda. Cover the eggs with cold water and heat to boiling. Reduce heat and simmer for 10 minutes.
While the eggs are simmering, prepare a bowl of ice water. When the timer goes off, use a slotted spoon to move the eggs from the pot immediately into the ice water. Let them sit 10 minutes or more until completely cool.
Now you can peel them. I have found that adding the baking soda makes a big difference. I have also read that it helps to use older eggs, not real fresh ones. Usually I do that also.
Cut 6 hardboiled eggs in half lengthwise. Squeeze or scoop the egg yolks into a small bowl. Add to the egg yolks:
1 tsp. vinegar
1 tsp. mustard (I used Dijon)
2 1/2 Tb. mayonnaise
1/4 tsp. salt
Beat well until the yolks are smooth. You can spoon some of the yolk into each white, or for a fancier look, use a cake decorating bag (the kind you put icing in) with a tip that has a large opening. If desired, sprinkle with paprika just before serving.
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I haven't thought about deviled eggs in a long time...YUM!
I LOVE deviled eggs and I think the idea of ratatouille is a perfect!
Jessie at Blog Schmog
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