We had been selling eggs for almost a year before Todd tells me he loves deviled eggs.
You would think after 30 something years I would know that. But I didn’t.
He said the only time he got them was at my family get togethers. He’s right. That’s the only time we ever saw them. And as I thought about it, as a kid the only time we had deviled eggs was on Sunday’s and holidays.
Anyone know why that is?
For us, that’s changed. Deviled eggs are not just for special occasions anymore.
Now we have deviled eggs almost every day. Customers come first, of course. So when we are out of eggs, “We” are out of eggs. But when there’s excess, well….
I’ve found eggs that are a week or 2 old are way easier to peel. I boil our eggs for 8 minutes. Then I rinse them in the saucepan I cooked them in. I’ll dump all the hot water, fill it with cold. Dumping and refilling several times, letting the eggs sit in the water until I’m ready to peel them.
I think after they sit in water that long, the water seeps in between the shell and the egg making it simpler to peel. I won’t say that works every time, because it doesn’t. But it works more than not. I just cut up the ones and it doesn’t work with and put them in the chicken salad I make every week.
I make 8 eggs almost every week because that’s what my deviled egg holder holds. Odd number, I know.
- Cut each boiled egg in half, put the yokes in a bowl and mash them with a fork.
- Next add about 1/4 cup of mayo. Use more or less dependent on your own taste.
- Add about a 1/4 to 1/3 cup of sweet pickle relish. Again, more or less according to your taste.
- Add 1/2 teaspoon of salt and pepper, adjusted to what fits your taste best.
- And finally 3/4 teaspoon of paprika.
Mash it all in a bowl, mixing it up well. You can drop the mixture back into the egg white halves with a spoon or you can put it in a sandwich baggie, cut a corner and squeeze it into the the egg white halves like icing.
I’ve put together a quick video of making deviled eggs. You can check it out here.
I’ve done both, but, for me, found it less of a mess and easier to just use a spoon. You may like using a baggie more. You do you.
They are so easy I can’t believe it took me so long to start making them regularly. Especially since we’ve had so many eggs and I couldn’t figure out how to use them all up. Imagine that.
Do you have a recipe for deviled eggs? Care to share? I’d love to see it.
I make my Deviled Eggs much the same as you with the exception of the addition of a little mustard mixed into the yolk mixture. Adds a little tang and lots of flavor!
That sounds yummy. I’ll have to give that a try. Thanks so much for the comment and the idea!!!
I also add a bit of mustard and on special occasions, I add a small piece of bacon on the top for garnish.
Who doesn’t like bacon and eggs?
I’m so glad to find a source close to us for farm fresh eggs. I will be down to get some soon.
That sounds pretty yummy. I have boiled eggs in the fridge for deviled eggs this week. I’ll be adding mustard and bacon. Thanks!!! I’m glad you found us too. I’m looking forward to meeting you!!