Deviled Eggs

Deviled Eggs

Alright, this is not very scientific or specific so bear with me…

  • Eggs (prefer free-range, vegetarian fed hens)
  • Mayo (prefer mayo with olive oil added)
  • Dijon mustard
  • Salt and pepper
  • Dill pickle juice
  • Paprika
  1. Hard-boil the eggs.  I don’t know how long this takes–I have a snazzy egg timer thingy that I put in the water and it shows me when the eggs are done.  It is magic!
  2. Immediately cool the eggs down.  Pour cold water over them.  Put them in the fridge.
  3. Once cooled down enough to handle, peel the eggs.
  4. Cut the eggs in half length-wise.
  5. Put the yolks in a bowl.  Mash the yolks up with some mayo, mustard, salt and pepper, and a splash of pickle juice until the yolks are creamy but not runny.
  6. Spoon the yolk mixture into the eggs (I use a cake decorator’s bag to squirt it in the eggs).
  7. Sprinkle some paprika onto the eggs.

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