Spring means Eggs

Several years ago, I put several of our favorite family recipes, along with cooking tips, like how to hard-boil eggs, into a digital scrapbook for the Pickles.  Here's a seasonally relevant glimpse of what I chose to include:

How to hardboil eggs:

1.  Bring a large pot of water to boil with enough water to cover eggs once they are added to the pot.

2.  When water comes to a boil, use a large spoon to carefully place eggs in the boiling water.  Cover with a lid.

3. Bring water back to a boil.  When water begins to boil again, set timer for 10 minutes.

4. While the eggs are boiling, prepare an ice water bath for cooling the eggs. Fill a large bowl with ice cubes, and then fill with water.  

5. When timer rings, turn the heat off.

6. With a clean spoon, carefully lift eggs out and place in ice water bath.

7.  Allow eggs to cool, and peel immediately.

8.  To peel eggs, carefully tap egg on counter or solid surgface to crack.  Gently lift egg shell from hard boiled egg.  Rinse egg in clean cool water when all shell has been removed.

Our favorite Deviled Eggs:

6 eggs, hardboiled

1/4 cup mayonnaise

1 teaspoon vinegar

1 teaspoon yellow mustard

1/8 teaspoon salt

dash of black pepper

paprika, for garnish

Gently slice hard boiled eggs in half, lengthwise.

Remove yolk and place in bowl.

To the bowl, add mayonnaise, vinegar, mustard, salt, and pepper.  Whisk until smooth.

Spoon filling into eggs or fill a piping bag with mixture and pipe into yolk cavity in egg halves.

Makes 1 dozen deviled eggs.

What recipes would be included in your family's favorites collection?

Always be creative,
Marie Winfield