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. 

5 comments:

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

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

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  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!

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    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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