Sunday, October 6, 2013

Deviled Eggs, a Classic Party and Holiday Food

-10 eggs (the bigger the better)
-1/2 C mayo
-1 tsp pickle juice or relish

Get a pot of water boiling (enough to cover the eggs plus 1-2 inches over them) with the eggs in it.  Boil for 18-20 minutes.

Drain the eggs and fill the pan back up with cool water or run cool water over the eggs in a strainer to cool them down.

Peel the eggs and slice them in half.  Remove the hard yolk and mix with the mayo (miracle whip is fine, use your preference), preferred pickle medium, and a dash of salt.  Some recipes add mustard, if you want to do that too by all means go ahead.

We like to put our filling in a piping bag to fill the eggs, but you don't have to.  Sprinkle with paprika and enjoy!

I have used half chipotle mayo in eggs before I thought it was fantastic.  I keep meaning to experiment with some fun flavors for deviled eggs but somehow never get around to it.  I think that a crab and dill deviled egg mixture would be amazing, or a bacon/cheddar/chive, and definitely something with parmesan (maybe italian herbs or similar).  Spicy works really well with deviled eggs because of the creamy mix, so if you feel like experimenting my vote is, as always, for chipotle!

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