I am ALWAYS asked to bring Deviled Eggs to special events. I use my mom’s recipe that has that “special something” that sets these Deviled Eggs apart from the rest. I grew up on these and thought that everyone made them this way. I remember the first time I had a deviled egg that wasn’t my mom’s and was taken aback by how thick, dry and bland they were. Maybe that is why people request that I bring the following Deviled Eggs to potluck functions!
Deviled Eggs Recipe
1 dozen Large Eggs, hard boiled (I throw in a few more for the inevitable egg that falls apart when peeling)
Mayonnaise (I use Best Foods, which I think is Hellmann’s east of the Mississippi)
Vlasic Sweet Pickle Relish
Vlasic Sweet Pickle Gherkins (just the pickle juice)
- After you peel the hard boiled eggs, cut the eggs in half lengthwise.
- Scoop out the yolks and put in a bowl. Set the hard boiled egg whites aside.
- Mash the yolks with a fork or potato masher.
- Add a heaping spoon of mayo and mix to combine.
- This is the “secret”: Add pickle juice until you reach the desired taste and consistency. Go slowly, tasting as you go. You don’t want the pickle juice to overpower the egg taste and you don’t want the filling to end up runny.
Add a dollop of sweet pickle relish and stir.
I throw my egg filling into a Ziploc bag, cut off a tip on one of the corners and pipe the filling into each egg white cavity. Sprinkle with Paprika for color and enjoy!
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