i am making deviled eggs for a family function tommorow....?

Question

how long would it take to boil 18 eggs? and should i top the deviled eggs with salad shrimp? has anyone ever used a different kind of mustard than original?

or what about garnishing with a black olive instead?

ive never used celery before, but im considering.

Answer 1

put your eggs in a single layer, cover inch above the eggs with cold water.bring water to a boil then reduce to below simmering. Cook approx 15 min. Cool them in ice water to not leave a green ring around the yolk.
I like salad and sprinkle paprika

Answer 2

It doesn't take any longer to boil 18 eggs than, say, 6--as long as you use a big enough pot and plenty of water. When I hard-cook eggs, I cover them in at least an inch of cold water, bring it to the boil, and immediately take the pan off the heat and let it sit 12 minutes. Then with a slotted spoon, put the eggs into a big bowl of ice water (so that they stop cooking) and let them sit 5 minutes. I usually boil at least 1 extra egg because there always seem to be one or two that fall apart when I'm trying to peel them.

I think that your shrimp filling sounds delicious. But because some people apparently think it's weird, and/or because a lot of people are allergic to them, I'd do half with the shrimp and half with a different filling like this one. (Everybody thinks it has mustard, but it doesn't. It doesn't even have mayonnaise, but it's really good. and simple, and it would make a nice, sharper contrast to a rich shrimp filling.)

To make 18 deviled-egg halves:

--Carefully cut the cooked eggs in half and scoop out the yolk into a small bowl with a teaspoon; reserve the whites. Use a fork to thoroughly mash the egg yolks. Stir in about 3/4 teaspoon salt and 1/4 teaspoon freshly ground pepper.

--Into a small saucepan, put 6 large garlic cloves (minced or put through a press), 3 tablespoons olive oil and 3 tablespoons butter. Heat until the garlic begins to sizzle a little, Stir just until it starts to get golden (don't let it brown), about 30 seconds. Take it off the heat. Turn your face away because the fumes are strong, then stir in 3 tablespoons of good red wine vinegar. (One time I made this for a Spanish-themed party and used sherry vinegar instead--that was really good too!)

--Pour the vinegar mixture over the egg yolks and stir well. Take a small fork and whip the yolks by hand for a minute or so to make them fluffy. If the mixture seems dry, add a little more olive oil, but you may not need to. Taste to see if you need more salt or pepper.

--Stir 1/3 cup minced fresh parsley into the yolk mixture. Spoon it into the empty egg yolk halves--be careful to pack it with the back of a spoon at the bottom of the white's hollow, so you don't have air spaces. Then mound it lightly on top to cover most of the surface of the white. Grind a little pepper over and garnish with a parsley leaf, a litlle very-finely-chopped red onion, or both. Hope you try these--I don't think I've ever had any leftovers.

Answer 3

It doesn't matter how many eggs you are boiling. As long as all the eggs are covered with water they will all cook at the same rate. My tip is let your eggs get to room temp before boiling. That will keep them from cracking in the water.

Fill a large pot with hot water, place your room temp eggs in the pot. Bring to a boil and boil for 10 mins. 10 minutes of cooking time will produce your standard hard boiled egg. Not too soft or hard.

As far as ingredients, I really love to use Marzetti Slaw Dressing to make eggs. You can add a bit of yellow or spicy brown mustard for a bit of zing. These eggs will be the 'sweet' kind, if you like them that way, which I personally do. Adding some sweet or dill pickle relish is also nice.

Sprinkle on a little paprika for color and a black or green olive ring makes a lovely presentation, so an olive is a fine idea!

Good luck!

Polly

Answer 4

Shrimp would suck on boiled eggs.

Cookign 18 will take as long a s 6. Start in cold water, covering eggs, bring to a boil for 2 min (set timer), cover, turn off heat, let sit 30-45 min. Perfect eggs.

I have used dijon instead of prepared yellow mustard, and do not care for it as much. I like straight yellow, or a bit of dijon added to the yellow.

Answer 5

I like using yellow mustard and Hellman's or Best foods mayo.

We sprinkle ours with paprika and sometimes Celery Salt or "Beau Monde."

It gets good compliments plain! The secret is good mayo. If I were you I might add sliced green olives on top if you want to fancy them up. The shrimp idea sounds intriguing.

Sounds good with melba toast and some brie or camembert...

oh and boil about 14 minutes, then immediately (have it ready) put the eggs in ICE COOLD WATER WITH ICE CUBES IN IT..
That will prevent the green/grey parts that develop on the yolk.

Answer 6

I like them this way:

12 hard-cooked eggs (boil about 5 min.)
1/4 cup salad dressing
1/4 cup dijon mustard
1/4 tsp. paprika

Peel eggs; cut in half lengthwise. Remove yolks; place in small bowl. Mash with fork.
Add dressing and mustard; mix well. Spoon evenly into egg whites; sprinkle evenly with paprika.
Serve immediately. Or, cover and refrigerate until ready to serve.

Never heard of adding shrimp, but that might be good. ☺

Answer 7

I boil them 10 min.
Racheal Ray says to boil your water then place your eggs in, take off the heat and put a lid on them and let them sit 10 minutes for soft boiled eggs

Answer 8

I like to use spicey mustard. It should only take about 15 minutes or less for them all to cook. Set them in the water before it starts to boil, to prevent cracking. Let them boil for about 7 minutes, then take them off the heat. Cover with the lid and let them set another 7 minutes.

Answer 9

15 minutes for boiling, if they're covered well. I usually top mine with green olives and paprika, but shrimp would work too! I use Dijon and a touch of white vinegar (got that from my mom). But the vinegar is the "secret ingredient".

Answer 10

I wouldn't top it with shrimp, I don't see the connection with eggs and shrimp lol and yes I use spicey brown mustard along with miracale whip dressing, garlic powder, onion powder and chopped celery, i have a request for them for every famiy gathering and BBQ's.........Good Luck and have fun at ur party!!!