How to make really good deviled eggs
Easter isn’t Easter without deviled eggs. Right?
My great niece Britney got married recently and the families hosted a smallish reception a week later. Britney is an enthusiastic and great cook even at her relatively young age (early 20s) and loves deviled eggs. So she made five dozen for her reception. I was kind of blown away by the idea of a bride taking time to make five dozen deviled eggs! That’s a lot of egg peeling, and I always say that’s the hardest part of making deviled eggs. Here are some tricks.
But my goodness there must also be five dozen ways to make deviled eggs! It is hard to find two recipes that taste alike. When I looked up where the term “deviled” comes from, Yahoo gives a bunch of explanations here, generally saying it means food that is chopped up and spiced up, as in hot spices, and the word “deviled” probably originally came from the idea of a devil in a hot hell.
I don’t think of deviled eggs as spicy, but I do like mine tangy, similarly flavored as my potato salad (minus onions). My son-in-law fell in love with my deviled eggs soon after he fell in love with my daughter so I probably should call them “Brian’s.” I thought I made them exactly like my mother made them but she tells me now that she doesn’t use pickle relish in them. So I guess I will “own” this recipe as mine.
Brit says she doesn’t have a recipe “cause I just eyeball things.” I never measured things out either until I made them for this blog post and an early Easter dinner last weekend. Brit’s ingredient list is slightly shorter than mine and includes only salad dressing, mustard, sugar, salt and paprika on top. So take your pick, either way they get gobbled up!
Eggs are of course symbolic of the new life we have after our short years are finished on earth. The resurrection promise, from Romans:
For since we have become one with him in dying as he did, in the same way we shall be one with him by being raised to life as he was. … Since we have died with Christ, we believe that we will also live with him. Romans 6: 5, 8 Bible Gateway.
Melodie Davis Deviled Eggs
8 hardboiled eggs, cooled (because that’s how many my beautiful heirloom dish from my mother holds)
1/3 cup salad dressing
1 teaspoon mustard
1 Tablespoon sweet pickle relish
1 teaspoon sweet pickle juice
¼ cup sugar
1 teaspoon vinegar
Using cooled boiled eggs, slice eggs in half lengthwise. Remove yolks and place in small bowl.
Using a fork or potato masher, pulverize the yolks …
until you have a smooth paste type substance.
Add the next 6 ingredients.
Stir until as smooth as possible.
You could also use a blender or food processor to make smoother, but I don’t bother. Using a teaspoon, fill each egg half with about 1 teaspoon of yolk mixture. Garnish with paprika. Keep cold until served. Makes approximately 16 deviled eggs.
What is your favorite way to make boiled eggs? What is your “have to have” favorite Easter food?
Happy Easter to you!