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Deviled Eggs

Deviled eggs

Keep it simple!  Once you have mastered hard boiling eggs- pickled eggs and deviled eggs are only minutes away.  We raise chickens, so fresh eggs are always on hand.  Fresh eggs boil horribly- they need to be older eggs.   I have a egg boiler- you prick each egg and place in the boiler and it’s timed to turn off.  These always turn out perfect- no hassles with stuck shells.   So, if you can’t get your eggs to hard boil and peel, and you checked the eggs aren’t too fresh, invest in a small egg cooker.  Mine does 7 eggs at a time. 

I dont’ think you need to pipe your filling into the eggs, unless you are serving them for a shower or wedding.  Slice your eggs lengthwise, pop the yolk into a bowl, continue til you have all the yolks in the bowl.  I do 12 eggs at a time- so start with 1/3 cup mayonnaise, 1 1/2 tsp. yellow mustard, 1/2 tsp. salt, 1/2 tsp ground pepper, a couple shakes of cayenne pepper and optional- 1 tsp dill pickle juice.  Stir until creamy.   Add more mayonnaise if necessary.

Fill your egg halves and arrange on plate or platter.  Give a shake of paprika for color.  Serve cold.  Keep chilled if traveling with them.

  • one dozen boiled eggs, peeled and cut in half
  • up to 1/2 cup mayonnaise
  • 1 and 1/2 tsp. yellow mustard
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp pickle juice, optional
  • cayenne pepper and paprika, as desired

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