DEVILED EGGS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

There was a time when you could buy a dozen extra-large eggs for .89 cents a dozen. And I would make two dozen deviled eggs at a time knowing they would all be gone in just a matter of minutes.  They were always at my family gatherings, always served at parties and cookouts. They were always up-front and center on my holiday table.  I even took them along to pot luck suppers.

Unfortunately, they are now considered a delicacy with eggs going for over $8 a dozen in the stores.  Luckily, I have my own chickens and they give me beautiful jumbo large eggs daily.  My only challenge is peeling them.  You can’t peel fresh eggs so I have to sit aside some for boiling after they age a bit.

I love deviled eggs. I make them just like my Mom....nothing fancy or complicated... and nothing much added other than mustard and mayo and maybe a sprig of dill or sometimes a sprinkle of paprika.

 

Deviled Eggs

 6 large eggs

1/4 cup Hellmann's or Dukes Real Mayonnaise

2 teaspoons yellow mustard

salt and white pepper to taste

paprika, for top of eggs, optional

A sprig of dill weed for garnish

 

Boil your eggs in a pan large enough to hold 6 large eggs. Cover with cold water about 2 inches above the eggs. Heat over medium high heat until the water boils. Boil for about 1 minute. Remove pan from heat, cover and let sit for 10-12 minutes.  

 

Add cooked eggs to a bowl of ice water until they are cool enough to handle. Drain water, crack the eggs and remove all shells. After peeling, cut the eggs in half with a sharp knife. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gently scoop out the yolk into medium sized bowl. Place the whites on a serving dish.

Mash the yolks with a fork and add some of the mayonnaise and mustard and mix together.  Add more of each to get the consistency you like.  Add salt and pepper to taste. 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you want your mixture extra creamy and smooth, mix with a hand mixer on low speed. If the yolks are not creamy enough, add a little more mayo, but just a little at a time.  You want it thick and not too thin. If the mixture is too runny, it will not sit up well in the egg white.

 

 

 

 

 

 

 

 

 

Snip the end of a Ziploc bag or fit the end of the plastic bag with a star tip. Use a large spoon and fill the bag with the egg yolk mixture, squeezing the filling into the bottom of the bag. Using a swirling motion, fill the eggs with the yolk mixture. 

 

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