After being out of town for a month, I have finally returned to my South Florida dwellings. My husband rolled out the red carpet for our arrival-from picking us up at the gate down to cooking a 5 star dinner. He hasn’t cooked for me since we got married. Well, aside from manning the BBQ that is. After his meal of homemade Chicken & Mushroom Risotto, I plan on getting his ass back in the kitchen…with out me!
It didn’t stop at the risotto either. He made delicious deviled eggs. Now, there is a list of things I’ve never eaten (I will elaborate more later) and deviled eggs is one of them. Needless to say I was a bit skeeved – hard boiled eggs stuffed with goopy yellow shit? I sucked up my weird food fear and tried them. Damn, they were delicious!
Hubby’s Easy Deviled Eggs
- 6 eggs
- 2-3 TBS Mayo
- 1 TBS Relish
- 1 TBS Yellow Mustard
- Salt & Pepper to taste
Place eggs in a medium sized saucepan and cover with water. Bring to a boil, cover with a tightly fitting lid and remove from heat. Let stand for 20 minutes. After the 20 minutes in the hot boiling water bath, remove the water and add cold water. Crack egg shells and let stand in the cold water for 5 more minutes. Peel the shells then place eggs in a bowl, cover and put them in the fridge for about an hour.
Slice eggs in half (lengthwise), remove the yolk and place in a bowl. Smash the yolks with a fork then add mayo, relish, mustard, and salt & pepper. Mix together well and adjust flavor as needed. Scoop or pipe (you can put the mixture in a piping bag to make them extra fancy) the mixture in the egg whites halves.
Toddie’s chef note: Trust in this boiling method to avoid green-ring yolks.
Wonder what he’ll cook for me next….hint hint TODD!