Simply Steamed Eggs

For every major holiday, we have a tradition of enjoying deviled eggs.

They were made the same way for years,

but something better was found and we wanted to pass it on.

 Depending on how fresh the eggs are,

they can be difficult to peel.

Our eggs are usually only a day or two old since we get them from a local farmer.
One trick is to refrigerate eggs for a week

before hard boiling them, to make them easier to peel.

But we found something over at The Prairie Homestead 
that works like a charm.

Steaming!

The eggs were steamed for 20 minutes

and then placed into a bowl of cold water (this prevents the green ring) for 10 minutes.

The eggs were lovely, cooked just right

and oh-so easy to peel.

Even Big K commented on how perfect the eggs came out,

with yolks square in the middle and smooth sides.

They were scrumptious, but even better since there was no struggle with peeling.

Before placing these in the fridge with a cover,

an egg cup is used in the center to keep the plastic wrap up and off of the eggs.

Give these a go next time you need to hard boil some eggs.
You'll be thrilled with the egg-cellent results!

The Devil Made Me Do It

We used to enjoy deviled eggs on most holidays.

Then it was discovered that Lil' Guy was allergic to them.

It didn't seem right savoring them in front of him

when he couldn't eat them,

so we stopped the tradition.

Now that he can have eggs again,

the tradition can continue.

They will be on the menu more often

now that we can all enjoy them.

Here's how we do ours:

 

Boil eggs for 1 minute.

Take them off the burner

and let them sit for 13 minutes.

Put them into a bowl of cold water for 10 minutes

(this prevents the yolk from getting that green ring around it).

Peel, slice in half and remove yolks to a bowl.

Mash yolks with a fork and add mayonaise, Dijon mustard

and a bit of salt and pepper to taste.

You can fill them using a piping bag or a plastic baggie

with a hole cut in the corner,

but I just spoon the yolks right back into the white.

A sprinkling of paprika on top adds a finishing touch.

Enjoy!

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