Monday, April 21, 2014

Basic Deviled Eggs // The Pioneer Woman Cooks

This month, since Easter was yesterday, I figured there was no better time to make my monthly recipe from my Pioneer Woman Cooks: A Year of Holidays cookbook. Conveniently, there is a whole section for Easter foods.  There is a recipe in the cookbook for potato salad, and this was what I had originally planned to make, but my sister, Colleen, laid claim to the potato salad first, so I decided to make deviled eggs instead.  The cookbook includes recipes for four different types of deviled eggs, but having never made them before, I decided to just make the Basic Deviled Eggs—I figured there wasn’t too much to mess up and that most people would like them.

Because it is easier to peel eggs that aren’t fresh, I bought my eggs the weekend before Easter, hard boiled them on Wednesday night, and peeled them Saturday night when I was preparing them.  I had relatively no difficulty in peeling them, and the recipe ended up being so easy that peeling them was honestly the hardest part—that and filling the egg whites with the yolk deviled egg mixture.

In general, I stuck to the recipe.  The only thing that I left out was the white vinegar because honestly, when it came down to it, I couldn’t get the bottle open.  Pathetic, I know, but I just added a little extra pickle juice instead.  It has enough vinegar in it, right?

The deviled eggs ended up being such a good success!  Everyone that tried them ate several and said that they were really good.  By the end of the lunch, there were none left, so I guess that is truly the best sign that they were well-received.  The Pioneer Woman does it again :)

No comments:

Post a Comment