Tuesday, June 28, 2016

Deviled Eggs

Picture the scene.  It's Memorial Day and I'm planning to make guac for a party.  Head into the grocery store and find nothing but rock hard avocados.  It's time for Plan B. Ok, what can I whip up that will be just as popular as guac?  Aha, deviled eggs.  Brilliant.  Look up a few recipes on my phone, come up with the consensus on an ingredient list, and head home.  And then I remember that as much as I love eating them, I hate making deviled eggs.  I always get the timing wrong on boiling them, ending up either too hard or too soft.  And I have bad luck with peeling them, scared for life by the time I made a batch of 18 and spent hours picking off shells piece by piece.  I knew that I needed to find a rock solid recipe to back up my endeavors.