I have always loved deviled eggs. It is one those items I expect to be at every family holiday or church covered dish meal. If you are are raising your own chickens now, you may find yourself with an over abundance of farm fresh eggs. What a blessing that is. So, why not make some deviled eggs? There are several different ways to make deviled eggs much of which is due to preference. This is how I like my deviled eggs.
Ingredients (Makes a Dozen)
- 7 or 8 Eggs
- 1 Tbs Mayonnaise or Miracle Whip
- 2 Tbs Mustard
- 2 Tbs Sweet Pickle Relish
- 1 Tsp Salt
- 1 Tsp Pepper
- Dash Paprika
- Medium Size Pot
- Medium Size Bowl
- Measuring Spoons
First, you must decided how many finished deviled eggs you plan to make. Only half as many eggs are needed to be boiled as each egg is halved. I also always make an extra one or two just in case there are any issues peeling them or if one cracks during the boiling process. For instance if I want 12 finished deviled eggs, I would boil 7 or 8 eggs.
There are certain ways that farm fresh eggs can be boiled and peeled that will make your life a whole lot easier. This process can be used on store bought eggs as well, but fresh eggs can be more stubborn to peel. Tammy at Taylor-Made Ranch has done an eggscellent job in explaining boiling and peeling fresh eggs so I will not reiterate it.
|Peeled Hard Boiled Eggs. Flawless!|
Once you have your boiled and peeled eggs, cut each egg in half lengthwise with a sharp knife. I’ve seen deviled eggs cut in half crosswise, but I personally don’t like them. They look fine in a pretty dish, but once you add it to your plate they fall over sideways. I might be a tiny bit OCD.
|Look at Those Wonderful Bright Yolks!|
Place the halved egg whites in an egg dish and all of the yolks in a medium size bowl as you half each egg. The yolks just easily pop or slide right out.
|Egg Yolks Ready to Be Deviled|
In these pictures, I am actually making a double batch of deviled eggs. Using a fork mash the yolks in the bowl. Next, add your ingredients except paprika into the bowl. Sweet relish is a must. We have some picky eaters in our bunch and sometimes I have to make some without “pickles”. However, if I skip the relish I still pour relish juice in so nobody will ever know. I am not a big fan of mayonnaise. I like my potato salad and deviled eggs mustard based. However, if you like mayonnaise you can actually switch the ratio of mayonnaise and mustard.
|Combine Ingredients into Bowl|
Use a fork to blend all of the ingredients together. It will be somewhat lumpy. I do not like a runny deviled egg so the deviled yolk will be a little stiff. If you prefer yours thinned out more you can very carefully add more mustard and mayonnaise. Take care not to add to much or you’ll just have a big ole mess!
|Stiff Deviled Egg Yolks|
With a teaspoon dip the deviled yolk mixture into each of the halved egg whites until they are all evenly filled. If you make your deviled yolk mixture thin you can fill the egg whites using a pastry bag or by cutting the tip off the corner of a sandwich or freezer bag. This is easier, but it does not work with a stiffer mixture like I prefer. You also have to make sure the hole is big enough for the relish to pass through.
Once all the egg whites are filled sprinkle a dash of paprika on top of all of the eggs. Any eggs that didn’t peel well are just your personal samplers to enjoy. The cook deserves a treat, right?
|Viola! Finished Deviled Eggs|