Classic Deviled Eggs Recipe For Easter Eggs

Categories: Florida

Classic Deviled Eggs Recipe For Easter Eggs

MELBOURNE, Florida — Deviled Eggs are a simple Easter dinner appetizer that is loved by many and despised by few.

Here is the classic deviled eggs recipe that was widely used in the 1950’s through 1970’s if you are looking for that “How did grandma or mom make deviled eggs?” recipe:

Hard boil your eggs (can do the day before Easter with a dying activity listed below.)
Chill the hard boiled eggs in your refrigerator for at least 4 hours.
Peel the eggs.
Slice eggs in half lengthwise.
Scoop out yolks and place in a mixing bowl.
Add 1 tsp. of mayonnaise for every two eggs into the mixing bowl (Equals 1/2 cup per dozen).
Add 1 tsp. of yellow mustard for every 4 eggs into the mixing bowl (Equals 1 tbsp.. per dozen).
Mix with a salad fork or whisk.
Use a teaspoon to evenly distribute the mixed ingredients into each hollowed half of egg.
Lightly sprinkle with paprika over egg white and filling.

While the ever-frugal generations of the past would find nothing wrong with dying eggs, conducting a home Easter egg hunt, and then converting the eggs into food, the Center for Disease Control offers some guidelines for egg handling:

What are the specific actions I can take to reduce my risk of a Salmonella infection from eggs?

Like other foods, keep eggs refrigerated at ≤40° F (≤4° C) at all times. Buy eggs only from stores or other suppliers that keep them refrigerated.
Discard cracked or dirty eggs.
Wash hands and all food contact surface areas (counter tops, utensils, dishes, and cutting boards) with soap and water after contact with raw eggs. Then disinfect the food contact surfaces using a sanitizing agent, such as bleach, following label instructions.
Eggs should be thoroughly cooked until both the yolk and white are firm. Recipes containing eggs mixed with other foods should be cooked to an internal temperature of 160°F (71°C).
Eat eggs promptly after cooking. Do not keep eggs warm or at room temperature for more than 2 hours.
Refrigerate unused or leftover egg-containing foods promptly.
Avoid restaurant dishes made with raw or lightly cooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that would result in consumption of raw or lightly cooked eggs.
Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
Consumers can consider buying and using pasteurized shell eggs, which are available for purchase from certain stores and suppliers.

So, to stay within the CDC’s two hour room temperature limit, eggs should be boiled and dyed immediately. The heat from the recently boiled eggs helps to absorb the dying and drying while the dying and drying helps with the cooling process.

Within 30 minutes from boil, refrigerate the eggs. Do not use the eggs for an egg hunt in the Florida sun in Brevard County if you intend to consume them later. Instead, use plastic eggs for the home hunt that can be re-used year-after-year as the frugal measure replacement.