May 28 2014
Egg salad sandwiches aren’t the only egg dish that can be taken along on picnics - deviled eggs are another classic (and they’re great for potlucks too!) Just like many others, I grew up on deviled eggs, as it was another dish that my mom absolutely nailed. I remember any potlucks or picnics that we went too, my mom was right there with a platter of those divine-looking eggs, with their puffy clouds of yellow goodness sticking out. Of course, you can change them up however you’d like but these are the ones that started all those variations off. And they’re also the ones I grew up on.
6 eggs $1.20
1 tablespoon vinegar $0.03
1 tablespoon Dijon mustard $0.12
1 teaspoon onion powder $0.15
1 teaspoon garlic powder $0.13
1 teaspoon dried parsley $0.12
1/4 cup mayonnaise $0.24
1 teaspoon paprika $0.16
Total cost $2.17
Cost per serving $0.36
1.) Place eggs in a medium-sized saucepan and fill with water. Add the vinegar, cover, and set over high heat. Once it comes to a rolling boil, turn the heat off and allow it the saucepan to sit on the same burner for ten minutes. Then, remove eggs and place them in a large bowl filled with ice water for at least ten minutes to stop the cooking process and cool the eggs down.
2.) One by one, remove the eggs from the ice water and gently crack them on the counter before gently rolling them to break the shells up a bit. Place the egg under cold running water, to help loosen the shell, and gently peel the shell away. Repeat with the remaining eggs.
3.) Cut each of the eggs in half and using a spoon, gently remove the egg yolks and place them into a large bowl. Add the Dijon mustard, parsley, onion powder, garlic powder, mayonnaise, salt, and pepper, and mash together so that all ingredients are combined. Taste, and adjust seasoning if necessary.
4.) Spoon or pipe yolk filling back into the hollowed-out egg whites. Sprinkle with paprika for garnish.
5.) Serve, or store in the fridge until serving time, and enjoy!