My family always served deviled eggs for every holiday occasion. We served them at Thanksgiving and Christmas and Easter and probably any other time we had a family gathering. We always had "decoration Sunday" at a little church in the country on the first Sunday in May and there were always deviled eggs. In hindsight, how in the world did they keep them cold when we had "dinner on the grounds"?
|I think this is the church but not sure|
Over the last year, I’ve made them quite often because our son and daughter-in-law have chickens and we’ve enjoyed the fresh eggs so much!!
(more pictures below recipe instructions)
12 jumbo hard-boiled eggs
½ cup Hellman’s light mayo
2 T prepared mustard (I usually use half Dijon and half regular)
¼ cup dill pickle relish
Dash of pepper
1/8 tsp salt
I like to use jumbo eggs but if you prefer you can use large or extra large. I place them in a pot and cover with cold water. I place on the stove and bring to a boil and let them boil for about 3 minutes. Then I cover the pot, turn off the burner, and allow to sit 7-10 minutes. Pour hot water off and replace with cold water. Sometimes I even throw a scoop of ice cubes into the water.
Brand new eggs are the hardest to peel so it works well if you purchase your eggs a week or so beforehand.
Tap the egg on the counter. One end or the other will have an “air pocket” that you can feel as you are cracking the shell. Start peeling from the air pocket and the egg should peel easily.
I rinse the eggs to make sure there are no stray pieces of shells because I hate to get eggshell in my mouth!! It’s a texture thing.
1. Cut eggs lengthwise into halves.
2. Remove yolks to a bowl. Mash with fork.
3. Mix remaining ingredients with yolks. I like to mash until I get most of the lumps out. There will still be pickle relish pieces and that is ok!
4. Put yolk mixture into a sandwich bag and snip off a tiny corner. Use the baggie like a pastry bag and pipe the yolk mixture into the halves. If this seems like too much trouble to you, you can use a spoon and place yolk mixture in each shell.
5. Some people like to sprinkle paprika on top. Some people like to sprinkle a little red pepper on top. Sometimes I cut green olives in half and place ½ an olive on top of each egg half.
6. Keep refrigerated until time to serve.
Note: Sometimes I add more mustard and pickle relish. You might want to add a tad more mayo. Make the recipe your own!
Since there are just 2 of us, I usually
don't cook 12. Making a small
batch for dinner.
Can you see the air pocket at the
top of the cracked egg? Start
shelling from the air pocket.
cast of ingredients
This is prepared mixture in baggie
with corner cut off. I'm getting
ready to pipe into shells.
An assortment of toppings - you
can place olive (whole or half)
with either side up or you can sprinkle
with paprika or red pepper. You can
also serve with no topping.