Hey, Y'all! Thanks for stopping by! I wanna know - are you a fan of deviled eggs? Do you like 'em fancy or simple? Traditional or totally non-traditional? Well, I am a huge fan of them - just about any way. Most everybody I know is a fan of deviled eggs, with the exception of my Mother-in-Love, but we still love her. My Daddy has always said, "It ain't a holiday without deviled eggs." We southerners take our deviled eggs very seriously. Example: when you go to a social function, we are all whispering to find out who made the deviled eggs to determine how good they are gonna be. Normally there will be multiple cooks bringing deviled eggs, so you will have a few to choose from.
Here's a little fun fact for y'all. Did you know that deviled eggs can be traced back to ancient Rome? What?! I didn't. According to Wikipedia, hard boiled eggs were mixed with spicy sauces and served as appetizers at the wealthy Roman's gatherings and feasts. It was so common they had a saying for it, “ab ova usque ad mala”, which means “from eggs to apples”, or, in other words, from the beginning of the meal to the end. As for here in the USA, the first deviled egg recipe was printed in 1877 in the Montgomery Advertiser, a local news publication in Montgomery, Alabama. The recipe instructed the reader to rub the yolks with a little melted butter and some vinegar, cayenne, and dry mustard. Then spoon that mixture back into the shell. Not our typical deviled egg recipe, right? When did mayo come on the scene? Answer: in the 1896 version of a The Boston Cooking School Cook Book by Fannie Farmer. (Thanks, Wikipedia.)
The first known recipe to suggest the use of mayonnaise as an ingredient in deviled eggs was in the 1896 version of an American cookbook named The Boston Cooking School Cook Book by Fannie Farmer.
Okay - let's get to the recipe. Y'all, this is a simple recipe and this one will almost always show up at a potluck. Let's get to it. Here's what you're gonna need.
6 eggs - I use Large
3.5 tablespoons of your favorite mayonnaise
2 teaspoons of your favorite yellow mustard
1 1/2 tablespoons of your favorite pickle relish - sweet or dill - your choice. I use sweet.
salt and pepper to taste
smoked paprika
Optional - 2 dashes of vinegar based hot sauce.
First - boil those eggs. (Note: I was boiling eggs for 2 different types of deviled eggs and to have some hard boiled eggs on hand for a quick snack.)
Next peel them and slice them lengthwise - this gives us more surface for that yummy filling.
Carefully scoop out the yolks and put them in a bowl.
Use a fork to mash up the yolks really well.
Add the mayo, mustard, pickle relish and hot sauce, if you are using it. Mix until well combined.
Next, add salt and pepper. Stir to combine. Give it a little taste and adjust your ingredients as you see fit.
Now, spoon or pipe that yummy filling back into those egg whites. I start with a small amount until I have them all filled and then I go back and add the remainder to cover as much of that egg white, as possible.
I like to add a sprinkle of smoked paprika just before serving. It is optional, but highly recommended. Plus it adds color to these yummies. We eat with our eyes first. I have always been told that. I also eat with my nose and my mouth. I use my fingers sometimes too (chuckling to myself.)
Voila!!! As your food fairy Godmother applauds your efforts and smiles with pride, everyone lines up with a toothpick ready to snag one before they get gone.
Here are a few notes:
* Be careful with the liquid in the pickle relish. I drain my relish really well before adding it and then add a tiny splash of the liquid. You don't want runny fillling. Trust me, it can happen. That's my Voice of Experience.
* Try to plan accordingly and buy your eggs a few days in advance. Fresh eggs are a beast to peel. Then your egg whites look like they have been beat up. Hear my Voice of Experience again?
* Super busy? Aren't we all these days? Make these ahead a day or even up to two days. Just keep the filling and the egg whites separate. Place the egg whites in an airtight container with a lid. I like to put a paper towel in the bottom to keep them from sliding around and getting mashed. Make your filling up and store it in a resealable plastic bag. Make sure to get all the air out of the bag before closing it. * If you use that bag - make a tiny snip in one bottom corner of the bag and you can pipe your filling!
Alright, Y'all. Thanks for dropping by! I really appreciate it. Please tell me you're here in the comments. Let me know where you are reading from. If you know someone who would enjoy this recipe, please share it with them. Have a great day. Take care!
Till we Dash again,
xoxo - Jeanie
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