Easter Brunch Tea: Deviled Eggs

Deviled eggs is one of the first dishes I learned to make as a kid. There are so many things that can be added to deviled eggs, herbs, bacon, spinach, pickle relish, cheese, almost whatever you have in the fridge but this recipe is the most basic and good for a tea where there are lots of other flavors going on.

If you ask five people how to boil eggs, you’ll probably get five different answers. So long as the yolks are cooked through and there is no gray ring around them, it doesn’t matter how you get there. Here’s my method:

Hard Boiled Eggs
12 fresh eggs
Cold water to cover
1 teaspoon salt

Add eggs and salt to a medium saucepan and cover with cold water. Bring to a boil over high heat. Boil for exactly 10 minutes. Rinse eggs under cold water. To peel, gently roll egg on the kitchen counter to crack the shell. Peel off shell under cold running water.

Deviled Eggs:
12 hard boiled eggs, sliced in half lengthwise
½ cup mayonnaise
1 tablespoon mustard
Salt and pepper

Gently remove the yellow yolk from the egg to a bowl. Keep the white intact.

Add the mayonnaise and mustard to the yolks and season with salt and pepper, Use a folk to break up the yolks and combine the mixture well.

Using a teaspoon, or a pastry bag with a star tip for an extra fancy look, fill each egg white half with the yolk mixture. Garnish with a pretty sprinkle of paprika. Refrigerate until ready to serve.