Tag: parsley flakes

 

For our first recipe in the Thanksgiving series I thought we’d go with something that is common but easy to make.

Deviled eggs are a often a definite for our holiday meals. We all love them and the recipe we usually use has been shared within our family for years now. This recipe has a slight twist to from our usual version so I’ll also post about the original below.

Ingredients

• 1 Dozen eggs
• 1/2 Cup mayonnaise
• 1 Tablespoon parsley flakes
• 1 Teaspoon yellow mustard
• 1/8 Teaspoon onion powder
• Salt and Pepper to taste
• Paprika for garnish

Directions

1. To hard-boil your eggs place them in a large pot and add just enough water to cover the eggs and turn your burner on high heat. Once your water begins to bowl turn the temperature down a little and let the eggs boil for 15 minutes.
   1. Tip: If you add about a teaspoon of baking soda to the water it will help the eggs peal easier.
2. Once the eggs have finished let them cool completely and then peel them.
3. Cut your eggs in half the long way (from tip to bottom) and place the yolks in a medium sized bowl.
   1. Tip: To avoid tearing the egg whites I always gently turn the eggs upside down and the yolk usually slips out on its own.
4. Using a small fork or a potato masher crush the yolks so that they’re crumbly.
5. Add in the mayo, parsley flakes, mustard, onion powder, and salt and pepper.
6. Add the yolk mixture to your egg whites.
   1. Tip: There are many ways to do this, you can add the yolks to a piping bag with a decorative tip, add them to a freezer bag and cut a corner off, or use a small spoon or melon scooper and “plop” them in.
   2. We have found that out of all of these ideas the most effective for us has been the melon scooper or the piping bag options.
7. Sprinkle a little bit of paprika onto your eggs and they’re ready to go!

ENJOY!

To follow along with our Thanksgiving series follow us or check back with our original post (:

***** If you’re interested in trying our original recipe simply don’t add the onion powder or parsley flakes. We also usually only add the paprika to about half of the eggs because not everyone in our family likes it.