Who doesn't love deviled eggs? With Easter coming early this year, perhaps you are already making plans for your Easter lunch. Whatever else finds it's way onto the menu, mine always includes ham and deviled eggs. One wonders if the eggs might have become a tradition because of the abundance of them after dying them for the Easter Egg Hunt. Whatever the reason, I for one, love them! But like most family traditions, they don't always taste the same from house to house. I'll share my recipe with you. I'm not one for pickles or relish in mine but I do love the flavor from the juice.
Bring a dozen eggs to a boil. Once at a steady boil, cover and turn off the heat. Let sit for about 20 minutes. Run the pot full of cold water. I like to whack my egg on the cabinet and the give it a little roll to break the shell. Remove the shell and run the egg under the cold water again to remove any pieces.
Split the eggs in half and drop the yellow centers into a separate bowl. I have a favorite bowl just for this. You'll need one large enough to add your other ingredients. Place each white half onto your egg plate. Then mix a couple of tablespoons of real mayo, a teaspoon of mustard, salt, pepper and about a teaspoon of pickle juice and mix together. You want the mixture to be kind of thick. You can taste it first to make any adjustments. Use a spoon to fill each egg white and replace on the plate. Sprinkle just a little Paprika over each egg.
There are many variations of the deviled egg and I've had some that are quite delicious.
One of the best parts is that you'll have a few "ugly" eggs that you get to sample while you prepare the rest because they didn't peel just perfectly. And the person that designed egg plates had that in mind because there aren't enough holes for the whole 24.
Place several toothpicks in the eggs and cover with cellophane. Chill until ready to serve.
Now about that egg plate. Egg plates were first made in the 1930's but became more popular in the 40's and 50's. The stuffed eggs themselves date back to the 17th century.
Do you have one that has been passed down or you've scooped up at an estate sale? I have two. One clear hobnob glass and one milk glass Fire King. And I can't wait for Easter to roll around so I can fill it up!
This post was written by Mindi at Red Dog Barkery. Visit her Etsy shop
for durable, yet fashionable goods, or her blog for bits that are sure
to whet your appetite.