I made deviled eggs again today, and this time I was completely unsupervised. One dozen eggs, two dozen deviled eggs, sixteen of which went onto the egg plate purchased for the occasion (Boyfriend and I were going to a potluck party). The other eight "deformed" eggs went on a separate plate to be devoured at our leisure.
Speaking of deformed eggs, I have no idea how Boyfriend can hard boil six eggs and have them all come out perfect. When I boil eggs the yolks are anywhere from the narrow end of the egg to practically coming out the side. Is there some trick to it? I mean, really?
But I digress. The eggs tasted OK, except for having used more mustard than I should have. That was my fault entirely; I scaled up the amount I put in the last batch without bothering to taste it, but with the salt added this time, the mustard was a bit overwhelming. Adding a little butter to the mix only added to the creaminess of the filling, though my arteries are probably hardening as I type.
Still, they were good eggs. Really good eggs.
Next time, with luck, I'll get the salt and the mustard proportions correct and have enough mayonnaise to avoid having to resort to butter. My goal is to get the original recipe down pat, so I can begin to experiment with it.
269/365 - 
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