I am sharing my famous recipe for deviled eggs. I make these every event I attend, and they barely last a few minutes.
Many people get too crazy with deviled egg recipes. But mine is simple, and delicious.
1 dozen eggs
1/2 cup Mayo
YES! It really is that simple. No mustard.
Add eggs to a pot of water. Bring to a boil. Once it boils, turn off the stove. Let your eggs sit in the hot water for 10 minutes. Then immediately drain all hot water, and run under cold water for 5 minutes. Peel eggs, and remove yolks. Add mayo, salt and pepper to your yolks. With a hand mixer, blend mixture until creamy. The key to this recipe is understanding it will vary every time. You MUST taste your yolk filling. Adjust from there. You want your filling to taste more like mayo, than egg. But don’t go mayo crazy. You can alaways add more, but you cannot take away. Remember, salt also goes a long way with this. Once it is perfect, put filling into a plastic bag. Cut the corner of the bag, and pipe your filling into the egg whites. Sprinkle a bit of paprika on top, and watch the hawks dive in!
I am going to share a little gem with you. I made this cake for my sister’s baby shower and it’s my go to recipe for cake decorating. This is the most moist cake ever! And it holds up really well for decorating.
Secret Ingredient? Evaporated Milk!
1½ cups cake or pastry flour
1¼ cups all purpose flour
2½ tsp baking powder
¼ tsp salt
1 cup unsalted butter, at room temperature
2 cups sugar
4 eggs, at room temperature
1 cup evaporated milk, undiluted.
4 tsp vanilla extract
Preheat oven to 325 degrees F.
Sift together both flours, baking powder and salt. Set aside.
For this recipe it is very important to be sure to sift the flour very well before measuring. Flour that is too compacted can cause a denser, heavier cake. If you do not have a flour sifter, put some flour in a bowl and whisk it for a minute before spooning the flour into the measuring cup to measure. Do this for both types of flour in the recipe.
Cream together the butter and sugar until fluffy.
Add the eggs, one at a time, beating well after every addition.
Beat in the vanilla extract.
Gently fold in the dry ingredients in three equal portions, alternately with the evaporated milk. When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
Pour batter evenly into 2 well greased and floured 9 inch cake pans.
Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.