Thursday, June 3, 2010

80: Florecitas de Huevos Rellenos / Deviled Eggs

12 hard boiled eggs
2 small cans, deviled ham
½ cup mayonnaise
12 olives, stuffed with pimentos, sliced in half

1. Hard boil your eggs by placing them in a saucepan and covering them with water. Let the water boil for one minute and then cover the saucepan, take it off the burner and keep the lid on for 13 minutes. Drain the water and cover again with water and ice to stop the eggs from cooking and to begin the cooling process. Peel when cool enough to handle.
2. Slice the peeled, hardboiled eggs, lengthwise.
3. Scoop out the yolks and place them in a plastic bag.
4. Cut a little sliver off the back of each half to keep them steady for the stuffing process, and for serving.
5. Add the deviled ham and mayo to egg yolks in the plastic bag.
6. Mash the items and mix them well by working the bag with your fingers. You can also blend the ingredients outside in a bowl and then transfer to a pastry bag or plastic bag. Cut the bottom tip off the plastic bag, to imitate a pastry bag.
7. Stuff each egg white half with the yolk paste.
8. Place an olive half over the stuffing in each egg white half.

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