Friday, July 10, 2009
I call these "Angel Eggs" because they are soooo heavenly! The Cast of Characters: 9 large eggs 2 Tblsp. mustard 4 heaping Tblsp. mayonnaise 3 Tblsp. sweet pickle relish 1/4 tsp. salt Place the eggs in a large pan and cover with cold water. Cook over medium heat and boil about 20 minutes. Lift one egg out on a slotted spoon and remove from heat. If the water on the egg dries immediately, the eggs are done and will peel easily. If not, return the egg to the pan to cook a little longer. When eggs are done, remove from heat. Drain hot water from pan. Fill pan with cold water and let the eggs sit awhile until cool enough to handle. Peel shells from eggs. Rinse eggs and pat dry with a paper towel. Cut eggs in half lengthwise. Remove yolks and place in a medium size bowl. Set whites aside. Mash yolks with a fork. You could use a mixer, but I am lazy. Plus it is HOT in the South! Using a mixer will raise the air temperature. Add the mayo, mustard, salt, and sweet pickle relish. Stir until well blended. Now for the fun part! Cut a corner off of a Ziploc bag and insert a large metal decorative icing tip. Fill the bag with the yolk mixture and pipe into the egg white "shells." Sprinkle with paprika and arrange on an egg platter. There were 18 egg halves, but there were only 15 slots on my platter. I tried placing them in the middle of the tray, but they looked so lonely. So I was forced to eat them. Oh, Yum! They really are heavenly! The middle of the tray still looked empty and my artistic background would not let it remain in that state. I searched the fridge and found oranges. So I peeled and arranged sections to fill the space. Not my first choice, but it will just have to do! Now I am off with my angel eggs and lemon ice box pie to Georgia's house for a barbecue and pool party!