Eggcellent

One of my favorite scenes in Runaway Bride is when Julia Roberts must decide on her favorite type of egg. Scrambled? Sunny-side-up? Poached? Well long story short, she finally decides on eggs benedict. But, she never tried deviled eggs. By the Prentice Hall Dictionary of Culinary Arts, this picnic delight consists of hard-boiled eggs where yolks are removed, mashed, seasoned with mayonnaise and other seasonings and then the mixture is returned to the egg white. So simple and so delicious, how could Julia not have at least tasted these?! Although considered an old-lady luncheon food, these devilish delights are perfect anytime!

Today, Rebecca and I made her Jalapeno Deviled Eggs. By following Rebecca’s detailed steps, I was able to boil the eggs to lovely perfection. Her trick is to put the eggs in cold water, bring the water to a boil, and then turn off the heat and let them cook in the water for 10 minutes. Then submerge them in cold water, and then they are ready to peel. Another tip from Rebecca is to use older eggs instead of fresh, this makes them easier to peel. Once I got to her house, we made the mixture with just a few ingredients: mayonnaise, Dijon mustard, jalapenos, and salt. These turned out way too good, to be this easy! The jalapenos add a nice kick that makes Rebecca’s egg unique from other deviled eggs. Typically sweet relish is added to the yolks to make them sweet and luscious. For me, I like the kick, after all they are called deviled eggs, they should be a little dangerous!

Rebecca and I took photographs of the eggs. Rebecca has experience styling food and showed me some interesting tips. She used pointed Q-Tips to clean yolk that was tarnishing the gleaming egg white. She also used angled spatulas to swirl the filling. Adding a few more chopped jalapenos was all it took to make the eggs picture perfect. Look for Rebecca’s recipe and photos on Menu Planner, coming soon!