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RECIPE SERIES >> DEVILED EGGS
WHATEVER FLOATS YOUR BOAT
Cynthia Wonders Winterrowd ’s
RECIPE WONDERS FOOD ST Y LING & PHOTOGR A PH Y BY ERICK A WINTER ROWD
WHA ? T ’ S A N EGG BOAT
D
eviled eggs have been a staple in our family menus. Perfect for potlucks, picnics and of course after the annual egg hunt. We have always called them “Egg Boats” because why would anyone want something “Deviled” on
Perfectly Boiled Eggs 1) Place 6 – 12 eggs in a single layer in your saucepan. Cover with water at least 1-2 inches above the eggs. Add either 1/2 teaspoon of salt or a teaspoon of vinegar to keep egg whites from running out into the water if an egg should crack while cooking. Turn stove heat to high and bring to a full rolling boil. 2) Turn off the heat and let your saucepan sit on the burner for 15 minutes. Remove eggs and put them in a bowl with icy water.
Easter? At least that’s the thinking at our house! This is a quick and easy recipe, but to ensure fully cooked hard-boiled eggs that are easy to remove from the shell, follow the recipe below.
3) Tap the shell on a hard surface to crack egg. Then peel carefully under your faucet with cold running water.
Egg Boat Filling Note: For health safety, when using colored eggs from Easter be sure to refrigerate the eggs before and after the egg hunt. Slice 6 boiled eggs into halves, lengthwise. Remove the yolks to a separate bowl. Use your fork to mash the yolk into a fine consistency. The following ingredients are mixed in,
and amounts can be adjusted to your taste and preference. You can double the recipe, of course.
1 rounded tablespoon mayo 1 rounded teaspoon mustard Splash of vinegar Salt & pepper Garnish with sprinkle of paprika Use your spoon to scoop filling into the hollowed out egg white. Accent the “Egg Boat” with a little sail, which can be easily made from colorful notepaper. Just cut a triangle and attach it with tape to a toothpick. Happy Sailing!
CYNTHIA WONDERS WINTERROWD IS AN AWARD-WINNING WRITER WHO WAS RAISED IN ILLINOIS AND LIVES IN GAINESVILLE. SHE IS PROUD TO BE A “GATOR MOM” OF THREE DAUGHTERS, ALL UF GRADUATES. CYNTHIA LOVES SHARING FAMILY RECIPES THAT HAVE BEEN PASSED DOWN IN HER MOTHER’S HANDWRITTEN COOKBOOKS. recipewonders@gmail.com
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OUR TOWN MAGAZINE
MARCH/APRIL 2016