WRITTEN ON June 12th, 2009 BY Meredith AND STORED IN Appetizer, Eggs, Vegetarian
Last weekend I went to the most magical wedding I have ever attended. It was on a lake in Maine, the sun was shining, the bride arrived by boat. Maybe the fact that I was one of the wedding party made me slightly biased. Either way, the food was great and I basically jumped for joy (in 4 inch strappy heels, mind you) when I saw that they were serving deviled eggs at the cocktail hour. Akin to pigs in a blanket, deviled eggs were that 1950’s party staple that until recently, people were ashamed to admit they still loved. No more! They’re popping up at even the chicest cocktail parties. People just can’t get enough. If you’re one of those people, try this recipe. It’s great for just about anything…barbeques, girls night in, snack time. Slap on a ruffled apron, serve up a plate of these babies, and you’ll feel like a modern day Donna Reed. On second thought…maybe you should borrow my heels instead. Some icons are better left alone.
Deviled Eggs (serves 4 as an appetizer)
1 handful dill, chopped, with 12 nice sprigs picked for garnish
¼ cup mayonnaise
2 tbsp Dijon mustard
½ tsp hot paprika
Salt and pepper to taste
Place eggs in single layer in a large saucepan. Fill with cold water, bring to a boil. Let boil for 1 minute, then remove from heat and let eggs sit in hot water 12 minutes. Drain hot water, fill pot with cold water to cover eggs and let sit for about 2 minutes to cool. Once eggs are cool, peel carefully. Cut eggs in half lengthwise; remove yolks into a medium sized bowl. Mix yolks with other ingredients, mash with fork until smooth. Cool yolk mixture and egg whites in fridge about half hour. Using a teaspoon or a piping bag, fill egg halves with yolk mixture. Garnish with a sprinkle of paprika and a dill spring.