Always a party favorite!
I use my Pampered Chef Easy Accent Decorator and sprinkle the eggs with paprika. One thing I can say about the few Pampered Chef kitchen items, I purchased at parties in my younger days, is that they have stood the test of time (allbeit – gently used.)
Another item that has stood the test of time is the book I got this recipe from: Joy of Cooking, Currently sold as the 75th Anniversary Edition (Irma Rombauer) – Hardcover. I thankfully received this book as gift from my family, many years ago, when I moved into my first apartment.
There are an unbelievable number of printings of this cook book. Mine was the Thirty-sixth, October 1984.
It contains ‘fancy’ recipes, but also includes simple instructions, for example, how to boil an egg, which I usually double check before making this recipe.
The bestselling Joy of Cooking—the book Julia Child called “a fundamental resource for any American cook”—now in a revised and updated 75th Anniversary edition, which restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes for the way we cook today. JOY is a timeless kitchen essential for this generation and the next.
- Hard-Cooked Eggs, p. 220
- Cut the eggs in half lengthwise or slice off both ends, which leaves a barrel-shaped container. Remove yolks carefully so as not to damage the whites.
- Crush the yolks without packing them and moisten them pleasantly with:
French dressing or mayonnaise; sweet or cultured sour cream; soft butter with vinegar and sugar; lemon juice or sweet pickle juice. (I use mayonnaise)
- Season to taste with: Salt and paprika (I skip the salt.) or one or more of the following: A little dry mustard) (Catsup) (A dash of cayenne, curry or hot pepper sauce) (Worcestershire Sauce, 848)
- (I mix in a dash of store bought Worcestershire sauce and a little mustard.)
- There are more "exotic additions" listed in the book.
- Put the filling back in the whites. You may use a pastry tube for elaborate effects. For improved flavor and texture, remove the eggs from the refrigerator ½ hour before serving.
- There are additional garnishes suggested in the book.
- I usually cook 8 eggs and yield 12 halves. I liked to have them amply stuffed and have extra whites incase of breakage.
Transporting these eggs can be a challenge. I use a flat plastic storage container that holds the eggs and try to fill any blank spaces with crushed aluminum foil or plastic wrap so the eggs remain upright. They usually tilt a little.
I am linking this post with Beth Fish Reads, WEEKEND COOKING.
Thanks for stopping by!