Recipes to Share

Monday, December 17, 2007

deviled eggs

This is one of my lifetime favorite side dishes (even and when I was a child) and when I serve them at a dinner party, there are never any left.

(as taught by Mom Allgaier)

mayonnaise (not salad dressing or any substitute)
salt & pepper
mustard (liquid, not dry)
pickle juice (from a jar of sweet pickles – not dill)
paprika (found with the spices & seasonings)

You’ll notice that there are no quantities or measurements listed. I learned how to make deviled eggs from my mom and she never measured anything for deviled eggs. She just added a “little bit of this and a little bit of that” until it was just right. I like to taste it as I go to see what needs to be added.

Boil the eggs* and cool. Remove eggshells and cut the eggs in half, lengthwise. Put all egg yolks in a bowl and mash them. Add mayo, salt & pepper, mustard, and pickle juice (spoonfuls) to taste. You don’t want your egg batter to be stiff or too runny. It should be a nice, creamy texture. Remember to start light on the mayonnaise because you can always add more but you can’t go back once it’s in there. Put a dollop of the batter in each egg and refrigerate until ready to serve. Just before serving, sprinkle a little paprika on each deviled egg.

* How I boil my eggs: After the water reaches a rolling boil, turn off the stove and let the pot sit there on the range to finish. When they’ve cooled for about 15 minutes, let the eggs cool in cold water and then store in refrigerator until you’re ready to make the deviled eggs.


Blogger momoftwo said...

This sounds really yummy! I have never boiled eggs the way you have - I will have to try it!!

December 18, 2007 at 4:10 AM  
Blogger Mrs. Tamashiro said...

My dad loves deviled eggs and this recipe seems perfect. Just wanted you to know that I really love your recipes. I've already made the taco soup and the pizza pasta salad. Both have been hits with my family. Quick question, though. When making the pizza pasta salad, what do you do with the leftover tomato paste?

December 18, 2007 at 11:30 AM  
Blogger leisha said...

I am so excited for this new part of your blog. And all of the beautiful pictures make me want to make everything! Thanks for sharing with us all! Happy Holidays!

December 18, 2007 at 1:43 PM  
Blogger AndreafromNoVA said...

I boil and make my deviled eggs the same way the only thing I don't add is pickle juice. Will give it a try.


December 18, 2007 at 2:08 PM  
Blogger Teresa said...

I think everyone secretly loves deviled eggs! I know I do!
Thanks for sharing!

December 18, 2007 at 2:36 PM  
Blogger Candi Ladwig said...

I love all of your recipes in one spot!! Someday you'll have to do a cookbook ;)

December 18, 2007 at 5:17 PM  
Blogger Kristan said...

Here's a huge hint for deviled eggs: If you put all the ingredients to be smooshed in a big plastic ziploc bag, then smoosh them, you don't have a big mess to clean up. Just cut off a corner when you are ready to fill your eggs and squeeze it out.

I love your recipes AND your new website!


December 19, 2007 at 12:18 AM  
Blogger Deanna said...

thanks for the reminder, I forgot about doing that with the bag.
I am making some tomorrow, I have been eating so much sweet stuff from our sweet neighbors and friends,deviled eggs sound so good!

December 19, 2007 at 7:53 PM  
Blogger Cathy said...

Instead of pickle juice, I use sweet pickle relish. Makes them great!!!

December 20, 2007 at 4:27 PM  
Anonymous Anonymous said...

I've made my boiled eggs this way ever since you told us months ago and they come out perfect everytime! Thanks!

December 21, 2007 at 7:54 PM  
Anonymous Anonymous said...

Your recipe is the same as my mom's...We even use the plastic baggie trick! A friend just referred me to your website, and I'm going to be a regular visitor!

December 23, 2007 at 9:30 PM  
Blogger sarah said...

Yummy Becky...we love "angel eggs" as we call them, cause we don't think the devil should get any credit for something so good. LOL!

December 30, 2007 at 4:29 PM  
Blogger A said...

This is exactly how I learned to make deviled eggs from my mom. I don't know measurements either. I could eat these with almost any meal or even without a meal.

January 7, 2008 at 1:52 PM  
Blogger Sean and Janet Eyring said...

I love deviled eggs, but I make them with dill pickle juice (not a sweet fan)and they never last long at our house either!

February 19, 2008 at 4:53 PM  
Blogger Carol said...

Clean up the egg whites (rinse and remove any film etc). Dry them and drop them into prepared cups with food colorings. (Water with food coloring not
Easter egg dye). Remove them and put them on paper towels, pat dry and fill with yolk mixture.

March 20, 2008 at 9:24 AM  
Blogger Susie said...

I use the same boiling method, and I use the same ingredients, except I chop sweet gherkins really fine, to add a little crunch. I always make at least 2 dozen, as my kids and husband won't leave any for more tnan a day and a half!

March 24, 2008 at 4:06 PM  
Anonymous Anonymous said...

This is exactly how I make mine, although I don't boil eggs and refridgerate them ahead of time.
I don't measure either. Yes, pickle juice is the secret, I love to use homemade sweet pickles, when I can get them.

March 25, 2008 at 5:32 PM  
Anonymous Anonymous said...

I also make my deviled eggs the same way... and I also don't use any measurements since I learned how to make them by watching my mom.

These are yummy - whoever makes these will enjoy them!

March 30, 2008 at 10:55 AM  
Anonymous Anonymous said...

Hi Becky,

that´s funny - here in Germany I´ve learned the same recipe years ago from my mum. We use to add a little bit of chopped chives. This is also very delicious.

Happy Thanksgiving!

November 27, 2008 at 2:29 AM  

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