Classic Deviled Eggs
I learned how to sew, how to cook, how to check all the fluids in my car, and how to change a tire. My Mom taught me how to be a good public speaker and how to bake. My Dad taught me how to make eggs over easy and how to grill the perfect steak; salt and pepper only please!
Among other (more important) things, of course, I can add ‘how to make deviled eggs’ to that list. You may think this isn’t any great feat, but every time I serve them to people other than my immediate family, they always say Wow! And I always give the same surprised response. I just assumed, like grilling a good steak, that making great deviled eggs was something everyone knew how to do! We ate them all the time growing up, and these days, I like to surprise my family by whipping them up for casual occasions like a picnic in the park. BLT’s, deviled eggs, a big container of fruit, and a jar of olives is quite spectacular on a breezy summer day. Without fail, a bite of a these takes me right back to my childhood, where I must say, there never seemed to be enough to go around. For some reason, they also conjure images of my Mom in a floor length orange and yellow flowered skirt and a long sleeved, chambray shirt, circa 1975. I would imagine they are nostalgic to a lot of people as they are, after all, a bit of americana, right? Deviled eggs seem to surface at every pot luck around the country; usually sitting right next to the lime and pineapple jello salad with the carrots shredded on the top. And they are always the first to go, whether they have the controversial pickle relish stirred in or not! Because we Americans know a good thing when we see it.
But mine are plain. Plain and classic. Four, maybe five ingredients, and you are all done. The kind of recipe that you really don’t need actually. You will make them once and you are set. Ready for the park or a neighborhood pot luck. Just don’t forget the jello salad.
And congratulations to Noelle #19 for winning the giveaway!!
Classic Deviled Eggs
6 large eggs, hardboiled *see note*
1/4 c mayo
1 tsp mustard, classic yellow is preferred, dijon is OK too
black pepper to taste
Cut the eggs in half lengthwise. Put five of the yolks in a small howl and discard the sixth. Mash the yolks with a fork and add the mayo, mustard, and pepper. Mix well. Pipe or scoop the filling into the egg halves. Dust with paprika.
*Note* There are a ton of different methods and tips out there for making the perfect hardboiled egg. Through experience, this is how I do them. Put your eggs in a shallow saucepan and cover with cold water. Put them over high heat and when they come to a boil, turn the unit down so they boil, but not vigorously, and set your timer for 7 minutes for extra large eggs, 6 minutes for large eggs. When they timer goes off. Pull them off the heat and let them sit in the hot water for 10 minutes. Drain, and chill in ice water.