Deviled Eggs

January 5, 2012

I don't think I know anyone who doesn't enjoy a good deviled egg.  My family just happen to LOVE them.  Not only are they great to have at any and every event, I find them to be the perfect snack or side dish for dinner - we have them quite often.  I've even taken a few to work for breakfast on occasion.  They keep well in the fridge {in an air-tight container, on a layer of paper towels for the moisture} and can be whipped up in 10-15 minutes {after boiling and peeling the eggs.}

Isis is now old enough to boil, rinse and peel the eggs whenever she wants me to make them.  I will be teaching her how to execute this recipe soon. :)

1 dozen eggs, hard boiled, peeled, cooled and toweled dry
1/4 cup Mayonnaise {plus a Tablespoon or two to get the correct consistency}
1 Teaspoon of Yellow Mustard
1 Heaping Tablespoon of Sweet Relish
1/2 Teaspoon of Seasoned Salt
1 Pinch of Sea Salt
About 10 Grinds of Black Pepper
1 Teaspoon of Sugar
1/2 Teaspoon Celery Seeds
Paprika for sprinkling

{Gather your ingredients.  I love how simple this line up is.} 

{Once your eggs are hard boiled, peel them, rinse with icy COLD water and dry them with a paper towel.} 

{Slice your eggs in half and remove the yolks.  Put them in a mixing bowl.} 

{Line your hallowed eggs on a tray.} 

{Begin mashing your yolks.  I like to use a potato masher - makes it SO EASY!} 

{Be sure to mash the yolks really well.  You want your mixed filling to be nice and smooth.}

{Add all of your ingredients to the smashed yolks, except for the paprika.  Remember to start with 1/4 cup of mayonnaise and increase the amount from there, if needed.} 

{Using a whisk, whip and mix the yolk filling until it is reallllllly smooth.  Here is where you need to see if the mixture needs more mayonnaise.  Do not add too much, runny deviled eggs are not appealing.  At all.}

{Next, you will need a quart sized Ziploc plastic bag {or larger} to pipe the filling into the hallowed eggs.}
{Using a rubber spatula, scrape the filling from the mixing bowl and fill the plastic bag.}

{Be sure and scrape the sides to get your filling.  You want to make your deviled eggs nice and full.}

{Let the air out of the bag and seal it.}

{Snip a small section of the corner off of the bag.  Not too small though.} 

{Begin piping the filling into the eggs.} 

{Make them full - you want them to be pretty and plump. :)} 

{Once they are filled, lightly sprinkle with paprika.} 

{They can be eaten right away! ENJOY!}

You could also mix crab meat into the filling for a fancier deviled egg.  I've been known to make them with a bit of chopped chives for a mild onion bite - YUM! The possibilities are endless.  :)

How do you like your deviled eggs?

xoxo, thanks for reading!


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