Deviled Eggs

April 5, 2010

Still Have Easter Eggs?  Devil ‘Em!  At first I thought that everyone’s probably got a favorite way to make these.  Then I thought of how I’ve suffered through enough bland, sweet, BORING versions and I realized that a good number of people don’t know what they’re doing! Or, it could just be my aversion to sweet relish?  At any rate, these have just a bit of zip.  Like most things, I don’t have any idea what the actual measurements are.  I just start with a bit and adjust it until it tastes right.

I skipped right over the “how to boil an egg” part.  I trust you can boil and peel an egg.  Put simply?  Start with old eggs because they’re easier to peel.  To boil, cover eggs with cold water, bring them to a boil.  Cover, turn off the heat and let them sit for 10 to 12 minutes.  Rinse in cold water.

  • Hard Boiled Eggs – we started with 3 dozen because the kids eat them like candy.
  • Mayo
  • Yellow Mustard
  • Dill Relish
  • Salt/Pepper

Slice the eggs in half.Pop the yolks out into a bowl and arrange the whites on a platter.Mash the yolks with a pastry blender until they’re crumbly.  Add a blob of mayo.Dump in some relish, along with a little pickle  juice.Squirt in some mustard.Here’s what I started with.Stir it together, season with salt and pepper and adjust the other stuff to your liking.  I added a bit more relish and mustard.Spoon the yolk mixture into the whites.  I’ve never bothered to pipe it in fancy swirls but feel free if you’re so inclined.  I also skip the paprika but sometimes I do sprinkle them with a little black pepper.Try not to eat too many at once!

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{ 2 comments… read them below or add one }

1 Memoria April 5, 2010 at 11:40 pm

I would skip the pretty piping, too, especially if I wanted to hurry and eat these eggs up! They look fabulous.


2 Carol Melancon May 2, 2010 at 4:57 am

I use a zipper bag with the corner snipped off. It’s not pretty, but it sure is fast and neat. I’m not a fan of sweet relish either, my twist is to finely mince pickled pepperoncini and use that with some of the juice instead of relish. I top them with a sprinkle of Old Bay seasoning instead of paprika.


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