Chuck, I'm glad you had a success with your buffalo chicken dip. I was supposed to bring a side dish to church today for an "unbirthday party" they were throwing. I decided to bring deviled eggs. Why, I don't know. Deviled eggs are very labor intensive and I never seem to get it quite right. And people eat them up so fast. One bite and they're gone.
But I have lots of eggs (my daughter has hens) and I have a cute deviled egg transport and serve kit. So, I thought and thought about how to make them right this time. I decided to put in minced celery, onion, and parsley and to leave out the vinegar. My mother always put in vinegar, and too much. So, I began by going to the store and getting eggs. You read that right. Pretty hard boiled eggs can't be made from fresh hen's eggs. You have to use the older grocery store eggs.
I boiled the eggs, including several extras. They peeled up nicely to my relief but there were still some that were flawed that are going into an egg salad. The next day, I sliced them in half with a serrated knife, giving a nice grooved surface. I popped out the yolks into a bowl and chilled the whites in the cute kit. This morning, Sunday, I arose early and added mayo and Trader Joe's spicy mustard to the yolks, with spices and mashed them into a smooth paste. I then added the finely minced onion, celery, and parsley. I then finely chopped some bread and butter pickles and added those. Instead of vinegar, I used a little pickle juice. I tasted this and adjusted the seasoning, adding more salt and some smoked paprika. I then spooned this into the whites and dusted the tops with a tiny amount of smoked paprika.
It was stressful but I was fairly happy with and hopeful about my deviled eggs. But when I got to church, I found that the plans had all changed and they were only serving cake. I brought the eggs back home with me. Anyone want some deviled eggs?? Sorry, I was not planning to write a dissertation on your blog Chuck but it just came out that way!