Deviled Eggs Closeup
(Ed note: Ptocheia also runs a food blog called Tasty Niblets and she gave Burgundy Wave a shoutout a while ago on there so I figured she should bring some of that appetizing magic over here for a post or two.)
With the hot summer sun blazing down, one's appetite starts leaning towards certain easy to make perennial summer favorites. One that tops my list is deviled eggs. Add a splash of burgundy food coloring, and it's the perfect treat for your Colorado Rapids tailgate, or just anytime you need a boost of burgundy-powered protein!
The ingredients are pretty basic. You'll need:
At least 1/4 cup mustard
At least 1/4 cup of mayonnaise or miracle whip
a large freezer bag
burgundy food coloring
First, you'll want to boil your eggs. Fill a pot with water, bring to a boil, then add your eggs, letting them boil for about 20 minutes. After this, place your eggs in a bowl of cold water with ice in it - cooling the eggs immediately after boiling will make them easier to peel.
As an aside, you can also try baking your eggs in the oven - 325 degrees for about 30 minutes will do it. This is a technique I tried for the first time with these eggs, as a matter of fact. However, as the eggs aren't floating gently in boiling water, gravity kicks in. You'll end up with a bit of a gap on the end facing the top, meaning your eggs won't be nearly as egg-shaped as usual, so I'd recommend boiling over baking. (Note: if you regularly bake your eggs in the oven, please let me know how you avoid this!)
So, after your eggs have cooled for 10 minutes or so, crack them open and then wash off any remaining eggshell bits. Slice each egg in half, and put your yolks in a freezer bag. Next, add in 1/4 cup mustard, 1/4 cup mayonnaise, and a healthy dose of burgundy food coloring.
Next, zip that bad boy up, and knead the ingredients together with your hands. To be really thorough, you can also use a rolling pin! Which you might want to do with these eggs - any missed bits of yolk will stand out as a bright speck of yellow in your otherwise burgundy filling (as you can see from my photos!). Have a taste of your filling at this point, and add more mustard or mayo accordingly. I personally prefer a nice strong mustardy filling, but plenty of other people lean more towards a creamy mayo-centric filling.
Once you've got the filling where you like it, use a pair of scissors to cut off a small end of the freezer bag - essentially making it into a pastry bag. Lay your eggs halves out a plate (or a deviled egg tray if you happen to own one) and squeeze a generous amount of filling into each of your egg halves.
So here's why freezer bags are amazing when making deviled eggs: The traditional process is "dump all of your ingredients in a bowl, mash with a utensil of your choice, and have a slimy bowl and utensil to clean." Not so with a freezer bag! Now that you've finished adding your filling, just chuck that bag in the trash and the mess is gone!
Finally, sprinkle a little bit of paprika on top of each of your deviled eggs for bonus flavor. Oh, if only paprika came in baby blue to complete the Rapids theme!
The last step, of course, is to admire your beautiful burgundy deviled eggs before serving them to all of your hungry friends. They'll surely agree these make for some of the best pregame fuel ever!