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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