Teufelseier

Have you been invited to a potluck and don't know what to bring? Deviled eggs will save you. Everyone likes to eat them, they are fast to make, and you probably have all the ingredients already (although you may need to buy some more eggs).















Mrs. Essen thought these were too strong with 2 tsp dry mustard per 6 eggs, but I liked them.

Deviled Eggs
Ingredients:

• 6 eggs
• 1 tsp dry mustard
• 1 tsp white vinegar
• 1/3 cup mayonnaise
• pinch cayenne pepper (optional)
  
• hot paprika (not sweet paprika)

1. Hard boil the eggs. Boil them a little longer than you usually would - you want the whites nice and firm. Start with them in cold water and heat them with the water - this way the eggs are less likely to crack. Salt the water well, since salt supposedly discourages cracks as well. While the eggs are boiling, roll them over a few times - this will encourage the yolk to end up in the center of the egg rather than floating up against the top shell.
2. Submerge the eggs (still in their shells) into cold water for 2 minutes
3. Peel the eggs
4. Slice each egg in half and remove the yolks.
5. Mash the yolks in a bowl together with mustard, vinegar, mayo, and cayenne.
   
6. Taste the yolk mixture. If it is too dry, add more mayo. If you like you eggs strong, add more mustard and possibly a bit more cayenne. Most of the bite should come from the mustard.
7. Spoon yolk mixture into each half eggwhite
8. Sprinkle with paprika
   

read full post ...