Classic Southern Deviled Eggs


Happy Spring! For some reason, I was having a craving for some deviled eggs over the past week, so decided to whip some up yesterday. I know there are many different ingredients you can add to the yolk mixture… horseradish, dill, onion, hot sauce, etc., but decided to go with a more traditional recipe. For this one, I used regular yellow mustard, but feel free to use spicy brown or Dijon, but either way, I think you’ll find these little gems are really delicious.

Deviled Eggs

Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tbsp. sweet pickle relish
  • 1 tsp. white vinegar
  • 1 tsp. yellow mustard
  • 1/8 tsp. salt
  • Freshly ground black pepper
  • Smoked Spanish paprika, for garnish

Directions

  1. Place eggs in a single layer in a saucepan and cover with enough water that there’s about 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, remove from heat and leave covered for 15 minutes. Rinse under cold water continuously for 2 minutes.
  2. 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 medium bowl, and placing the whites on a dish or serving platter.
  3. Mash the yolks into a fine crumble using a fork. Add mayonnaise, relish, vinegar, mustard, salt, and pepper, and mix well.
  4. Fill eggs whites evenly with the yolk mixture using a fork, spoon or pastry bag.
  5. Sprinkle with paprika and serve, or store covered in refrigerator. 

Deviled Eggs

Top ↑

 

Eggs Benedict


Some people shy away from making this tasty breakfast or brunch dish because of two things; poaching the eggs and the Hollandaise sauce. So, since I’ve already given you a recipe for a Hollandaise that is both easy and low-calorie, I’ll now explain how to poach an egg, so you can fear no more. If you are really low on time, you can “cheat” and pick up a package of Knorr Hollandaise sauce mix.

Ingredients

  • 2 English muffins
  • 4 slices Canadian bacon or veggie sausage (I love Morningstar Farms original sausage patties)
  • 4 whole eggs for poaching
  • 2 tbsp distilled white vinegar
  • 2 tsp coarse salt
  • Hollandaise Sauce

Directions

  1. Saute the Canadian bacon/cook the veggie sausage in a little butter or cooking spray (veggie patties can be quickly cooked in the microwave).
  2. Split and toast the English muffins.
  3. Poach the eggs, as described below.
  4. Put toasted muffins (with a little butter, or my favorite, Smart Balance Light) on a plate, followed by a slice of the bacon or veggie sausage on each muffin side. Top with one poached egg and Hollandaise.
  5. Garnish with parsley, chives or an orange, if desired.

Poaching Eggs: In a medium-sized saucepan, heat 4 inches of water, the vinegar and the salt to boiling; then reduce to a simmer. Break each egg onto a saucer or into small cups or bowls. Now stir the water in a wide circle vigorously and slip eggs carefully into simmering water. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Remove from water by lifting each poached egg with a slotted spoon, but hold it over the pan briefly to let any water clinging to the egg drain off. Drain well before serving. As an easier alternative, you can use an egg poacher (available at local supermarkets).

Tip: To keep the eggs warm if you’re making them a little ahead of time, slide them, as they are cooked, into a large bowl of hot (not boiling) water. Don’t worry about them sticking together. Top with more hot water from time to time to keep them warm. The eggs will be soft, warm, and ready to eat when you are ready to serve them.