Sunday, December 30, 2012

Delicious Deviled Eggs

One of my favorite sides is deviled eggs. The sad thing is I normally only fix them at holidays. For the life of me, I can't figure out why. They're so easy to make. And goodness knows, I own enough egg plates to carry several dozens anywhere I choose...cut glass, vintage, Easter-themed and even a double decker Tupperware-style number that's perfect for outdoor occasions.
Blair's future babies are the deviled egg "eatingist" kids. They both inhaled at least five a piece at Thanksgiving. We decided on a Mexican-themed Christmas dinner so I left the eggs off the menu. They let me know if I had fixed them they would have eaten them.

If I am lucky enough to live to be 100, there is a deviled egg story I will never forget. Sharon, a friend of mine, told me about the first time she ever fixed deviled eggs that makes me practically cry (from laughing so hard) every time I'm fix them. She said she went to a holiday dinner with a plate of deviled eggs. Well, when everyone bit into them, they got the surprise of their lives! Sharon didn't realize people sprinkled Paprika on their eggs...she thought it was cayenne pepper! Woo hoo! She set some tongues on fire! Love it!

This recipe is one of those that my Mother, who hates to share recipes, finally gave up. She used to make a variation with chopped celery instead of pickle relish that I loved. However, my bunch isn't crazy about celery, so this is our official recipe.

Delicious Deviled Eggs
  • 9 large eggs
  • Hellman's mayonnaise
  • 1 tsp. yellow mustard
  • 1/4 cup pickle relish* (Wickles pickle relish is a great choice!)
  • Dash of salt and pepper
  • Paprika
*If pickle relish is very runny, be sure to drain off some of the excess juice!
    Hard boil eggs (cook covered in boiling water for 15 minutes) and peel. When cooled, slice in half and drop the yolks into a small bowl. Mash with a fork until the yolks become crumbled. Add salt and pepper, pickle relish and mustard. Mix well. Add mayo by the tablespoon full until the consistency is moistened and creamy.
    Using a kitchen teaspoon, fill each egg half with yolk mixture. Sprinkle paprika on top. Cover with plastic and keep refrigerated until ready to serve.

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