Today is National Deviled Egg day. What better day than to make my love one of his favorite foods?
I love deviled eggs and make mine completely different than his. When you look at recipes for deviled eggs each one is different so there is no right or wrong way. Well, getting them too runny might be wrong but maybe that's the way you like them so it's okay.
1/2 teaspoon mustard
2 tablespoons mayonnaise
salt and pepper to taste
3 tablespoons sweet pickle relish
Boil your eggs. (I did mention before that I hate peeling eggs, right?) Don't use fresh eggs or you'll end up with mutilated eggs. So, eggs that have been in the fridge for a couple of weeks will be great for this.
I boil my eggs by putting them in cold water, adding salt and lately the baking soda. Not because baking soda makes peeling any easier but because it makes the texture more tolerable when I am peeling the eggs. See my post about boiling eggs with baking soda here. Bring the water to a boil, reduce heat to medium and set timer for 8 minutes. After 8 minutes carefully pour out the boiling water and start running cold water over the eggs. I do this for a couple of minutes then just let them sit in the cold water until they are cool enough to handle.
Peel the eggs and cut in half lengthwise. Pop out the yolks and put in a bowl. Put the whites in a deviled egg tray (Or in my case since these will be traveling, pack them into a small container to prevent too much shifting in transit.)
Add the mustard, mayo, relish, salt and pepper to the yolks. Using a fork, mash and mix the ingredients together.
I used a piping bag and star tip to fill my eggs but you can simple snip the corner off a zippered bag to fill the eggs. (No clean up that way!)
Sprinkle the tops with a little paprika and you are done.
I will post my version around the holidays. If I can wait that long to make myself some.