How to Make Homemade Deviled Eggs

Homemade Deviled Eggs

This weekend, let's make some homemade deviled eggs. Deviled eggs are great to eat with almost anything. I make them for our holiday meals, but they're also good with picnic meals as well. We often will eat them with other "side dishes" such as homemade potato salad, cornbread salad, and pasta salad as a meal in themselves. Oh! And great as a snack too! The best news is I do NOT use vinegar in my recipe.

Ingredients

• 6 large eggs
• mayonnaise
• dill pickle relish (may be substituted with sweet pickle relish)
  
• yellow mustard
• salt
• pepper
• paprika

Directions

• Let's start by hard boiling the eggs.
• After boiling, rinse the eggs under cold water and let cool for a couple of minutes before peeling (secret: don't allow to cool longer than a couple of minutes; eggs that are too hot or too cold will not peel easily; if eggs are too hot after 1st cold rinse and wait period, run under cold water for a few seconds more just before peeling each egg).

• Cut the eggs in half lengthwise and spoon out the yolks into a bowl.

• Chop yolk.

• Add 1 to 2 teaspoons of mayo and 2 to 3 teaspoons of pickle relish (secret: include a bit of the pickle juice with each teaspoon; this will help with the smoothness and serve as the substitute for vinegar since pickles include vinegar in its ingredients).

• Mix well. Mixture should have a smooth but slightly stiff consistency.
• secret: higher moisture content in the air (such as rain, fog, or other high humidity) will require less mayo, so start with 1 teaspoon and add more if needed.

• Add 1 to 2 teaspoons of yellow mustard (less if you like your eggs less sour; more if you like your eggs more sour). 
• Add a dash of salt for flavor.

• Mix well. Mixture will have a less stiff consistency.
• secret: if you add too much of the wet ingredients, just place in the fridge for a couple of hours to stiffen the mixture before spooning it back into the egg whites. Egg whites should be placed in the fridge, too, to preserve them while waiting. If you're going to pipe the deviled mixture into the whites, it's probably best to refrigerate the mixture for that purpose as well.

• Spoon or pipe the deviled mixture into the egg whites. I keep it simple with the spoon method. ; )

• Pepper the tops.

• Add paprika to the tops.
• Place in fridge until you're ready to eat them.

My deviled eggs are always the first to be eaten at family meals and family reunions. I hope you and your family enjoy them as well. 

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Have a blessed weekend,

Patricia