"The people who give you their food give you their heart" - Cesar Chavez

Wednesday, May 19, 2010

Celadon's Carolina Deviled Eggs


Last month my roommate, Celadon, loves deviled eggs and after tasting the ones she made, I can understand why they are so addictive. I have been meaning to write this post however I haven't had a chance to ask her about the secrets to making these eggs. Celadon has been making deviled eggs since she was a kid growing up in Georgia, making them into little sailboats with a tooth pick and torn piece of lettuce as the sail. While she doesn't follow a specific recipe she was able to estimate her measurements so you can make these too! She used a zip lock bag to pipe the filling into the eggs so each egg looks perfectly even and elegant. These delicious deviled eggs were completely finished before we even started dinner!

Celadon's Carolina Deviled Eggs
(Makes 24 deviled eggs)

12 hard boiled eggs
4 ounces mayonnaise
1 tablespoon Dijon mustard
Salt & pepper to taste
Cayenne powder

1. Carefully peel the hard boiled eggs and cut them in half. Gently scoop all the yolk into a bowl. Mix well with the mayonnaise, Dijon, and salt and pepper. Put mixture into a ziplock back, cut a small hole, and squeeze mixture into the egg shells. Sprinkle them with cayenne powder. Enjoy!

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