Tuesday, May 31, 2011

Plain Ole Deviled Eggs

In my previous post, I pretty much attacked 'foodies' everywhere for creating a culture of culinary excess.  Yet, I backed up my argument with 5 minimalist meals that feature only 1 pot, 1 pan, and just 5 ingredients.  Proof positive that you don't have to be a Michelin star chef with a stocked kitchen to pull off excellent meals.

What I didn't do, however is provide you with an outstanding recipe for an essential part of my satire - a plain ole deviled egg.

I shall give credit where credit is due.  These were made by Momma.  In fact, I get quite a bit of my inspiration and culinary knowledge from her.  She's an all-star in the kitchen, and as such I'm always proud to be her sous-chef.  The best part?  Expect a book from her within the year.  Yes, I said it.  The myth, the legend, the culinary god that is Yvonne Moore will be producing and publishing a cookbook.  Watch out Ina Garten - you've got competition!

Of course, you gotta love Momma for keeping it simple.  After-all, these delicacies feature only . . . wait for it . . . 5 ingredients!


Plain Ole Deviled Eggs
12 Large Eggs
2 Tablespoons Mayonnaise
Kosher Salt
Fresh Cracked Pepper
Paprika, garnish

Place eggs into a large pot and cover with at least one inch of water.  Bring water to a slow boil for one minute, cover, and turn off heat.  Allow eggs to sit and cook for 10 - 12 minutes.  Remove eggs and allow to cool.  When eggs have reached room temperature, carefully peel the outer layer and cut in half lengthwise.  Remove yolks and place into a bowl.  Add mayonnaise to bowl and mash using a fork until creamy, adding more mayonnaise if necessary.  Season with salt and pepper to taste.  Spoon yolk mixture back into the eggs and garnish with paprika.  Serve.

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