Thursday, June 19, 2014

Deviled Eggs

I started making deviled eggs when I still lived at home with my parents.
It gradually became my "thing" to make for family gatherings.
It morphed into being my "thing" that I brought to Tim's family gatherings as well.
I remember lots of holiday mornings, up early and stressing about peeling eggs! I always wanted to make enough for everyone to have two eggs and usually we had about 30 people at family meals, so that is a lot of egg peeling!

This is my mom's recipe and though I no longer rely on the recipe, it is a good starting base for someone who has never made deviled eggs. I think once you make them quite a few times, you start adjusting everything by taste. This recipe is very easy to double or triple.

With summer starting Saturday, I think deviled eggs would make a nice addition to a yummy weekend barbecue!
6 hard-boiled eggs
3 Tbsp. mayonnaise
½ tsp. dry mustard
1/8 tsp. salt
¼ tsp. pepper

 Cut eggs lengthwise in half. Slip out egg yolks and mash with a fork. Mix in mayo, mustard, salt, and pepper. Fill egg whites with egg yolk mixture, heaping it lightly. 


  1. What's the best way to peel the eggs? The shell usually wants to stick to mine. What am I doing wrong?

    1. I sure wish I knew the answer to that! Sometimes mine stick and sometimes they don't!

  2. I always make deviled eggs for our family gatherings,too, but I make them a day ahead. Less stressful and they keep just fine!

    1. I have made them the day before, but I don't always get it together in time! I at least try to boil them the day before because it's very time consuming to peel!


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