January 2017

A Recipe you can Use

Here at South and Hickory Place, we like to give you information that makes life simpler, easier, and more abundant. We’d have loved to have shared a great recipe for no-bake peanut butter cookies, but after all the holiday baked goods and the current rash of neighborhood kids knocking on doors, selling the most delicious cookies on earth, we concluded this isn’t the right time. Instead, we’re giving you a savory staple that will make potlucks easier to both prep for and afford. First master the boiling of the egg, then devise your signature mixture of yolk and other flavors, and you’ll never be left clueless as to what to bring to a dinner party.

Ingredients

• 6 eggs
• 1/4 cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• 1/8 teaspoon salt
• Black pepper, freshly ground if possible
• Paprika, smoked or otherwise, for garnish

Directions

• Place the eggs in a single layer at the bottom of a saucepan, and cover them with water until there’s 1 1/2 inches above the eggs.
• Heat pot on high and until water reaches a full rolling boil.
• Turn off the heat (keeping pan on hot burner), cover, and let sit for 10-12 minutes. Don’t lift the lid and let out the heat!
• Drain out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
• Slice the eggs in half lengthwise, removing yolks to a bowl. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and whisk or mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve. If you’re concerned about neatness, put the mixture in a ziploc bag, trim off the corner, and pipe mixture into egg whites.

Now get creative!

If you can boil an egg, you can delight a crowd with devilishly delicious hors d’oeuvres.

Wisking yolks for game day? Swap Frank’s Red Hot and crumbled blue cheese for the mustard and vinegar.

Want Asian fusion? Mix your mayo with sesame oil.

For some reason, Food Network put together 50 deviled egg variations, so you’ll never have to dream up your own. Just enjoy the ease with which you prepare for your next potluck!

Recipe adapted from Food Network.