Deviled Eggs

As I mentioned in my last post, the other appetizer that I made for my grandmother’s 90th surprise party was deviled eggs.  I’ve made deviled eggs before.  I have even made guacamole deviled eggs for my annual Saint Patrick’s Day party, which were very good.  I decided to keep it classic this time though and went with this recipe for traditional deviled eggs.

I’d have to say that they were a hit…no leftovers!  The yolk mixture was creamy and had a bit of sweetness from the relish.  Even though I’m not a fan of mayonnaise or mustard, I don’t mind either in this recipe.  Everything blends together nicely.  And the paprika on top gives it just a hint of heat.  Deviled eggs are an oldie but goodie in my book!

Start by hard-boiling the eggs…

  • Place a dozen eggs in pot.
  • Fill the pot with cold water.  (There should be about an inch of water above the eggs.)
  • Place the pot over high heat and bring to a rapid boil.

  • Once boiling, cover and remove from the heat.

  • Let the eggs sit for 17 minutes.
  • After 17 minutes, carefully drain the eggs.
  • Add cold water and ice to the eggs to cool them.

  • Once completely cooled, gently remove the shells from the eggs.

  • Slice the eggs in half lengthwise.

  • Scoop the yolks into a bowl.

  • Reserve the egg whites.

  • Mash up the yolks with a fork.

  • Add ¼ cup mayonnaise.

  • Add a couple teaspoons of relish.

  • Add 2 teaspoons mustard.

  • Mix well to combine everything.
  • Then season with some s&p.

  • Mix one last time.

To serve, spoon the egg mixture into each egg white half.  (You can also place the yolk mixture into a resealable plastic bag.  Cut a corner of the bag and pipe the mixture into the eggs.)  Sprinkle with parprika then serve.  Enjoy!

One Year Ago: Tomato Artichoke Soup

Deviled Eggs (serves 4-8)

INGREDIENTS:

  • 12 eggs
  • ¼ cup mayonnaise
  • 2 teaspoons relish
  • 2 teaspoons mustard
  • salt
  • ground black pepper
  • paprika

DIRECTIONS:

  • Place the eggs in a pot.
  • Add cold water until there is about 1 inch of water above the eggs.
  • Place the pot over high heat and bring to a rapid boil.
  • Once boiling, cover the pot, remove it from the heat, and let sit for 17 minutes.
  • When the 17 minutes are up, carefully drain the eggs.
  • Add ice and cold water to the eggs and let them cool completely.
  • Once cool, gently remove the shells from each egg.
  • Slice the eggs in half lengthwise.
  • Scoop out the yolks and place in a bowl.
  • Mash up the yolks with a fork.
  • Add the mayonnaise, relish, and mustard.
  • Mix well to combine everything.
  • Season with the salt and pepper, to taste.
  • Mix again.
  • Fill each egg white half with the yolk mixture.
  • Sprinkle a little paprika on top of each egg.

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