Deviled eggs are always a side dish at our Thanksgiving Lunch - other than that I don't remember much about deviled eggs. But I have created a new memory and I prepare deviled eggs much more than that - and once a month is not too much. There are many different ingredients for deviled eggs - some like sweet relish and some prefer dill. As for eggs - I recommend using ones that are not "fresh" - use store bought. They are easier to peel.
Deviled Eggs
Hard boiled eggs
Relish (or chopped dill pickles for me)
Mayonaise (I prefer Duke's mayo)
Mustard
Salt & Pepper
Peel and half the eggs. Place the yolks together and set the whites aside for later.
Using a fork smash the yokes with salt & pepper and add mayo and just a splash of mustard. Add enough mayo that the mixture is creamy - remembering one can always add more but cannot so much take away!
Process dill pickles or use prepared dill or sweet relish. Add to yokes.
When the yoke filling is the consistency that you prefer - spoon on to the white shells. I use a small "cookie dough" scoop that allows the filling to plop out on its own (see pictures since I seem to be having a difficult time explaining the kitchen tool I use!!!). Otherwise I am using a tea spoon. Some will sprinkle paprika on top of the finished eggs.
Enjoy!
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| White shells ready to have filling added! |
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| Duke's mayo, bubbies dill pickles - mixed eggs - salt & pepper |
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| The filling when I have finished adding all the extras! |
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| I used the small scoop today but I almost could have used the larger one! |
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| Deviled Eggs! |
Jesus said...
As the Father has loved me, so have I loved you.
Now remain in my love.
John 15:9
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| Love summertime vegetables from the garden of a friend! |
