This is a guest post from my husband. All of his recipes begin with “Best Ever”, and they are, but I might be a little biased.
Growing up I always made deviled eggs. Even if we only had two hard boiled eggs lying around I’d peel them up, take out the yolks, add mayonnaise, mustard, and some spices. Next, I’d put the yolk mixture back in, sit down, and eat the four halves myself.
As I’ve gotten older, I still love to make them but I’ve determined that if I’m going through the effort (not that these really require much time) I’ll only make a minimum of 6 eggs – and this recipe calls for 1 dozen. (Here’s another of my childhood egg recipes – egg in the basket.)
These are so good, no matter how many are made, they’re usually gone by the next day.
If you can believe it, Sara never made deviled eggs when she was growing up. I made sure to teach our kids how to make deviled eggs. Both of our kids can cook and even though they may act like they can’t sometimes. With lots of practice cooking, they’re both good cooks.
Deviled eggs get made regularly because we like them and we’ve got a pretty steady supply of eggs from the backyard. (Yes, we love our backyard chickens.) It kills me when we have to buy eggs from the store because we should be getting more eggs. One of our chickens is getting old – and she’s about to be made into stew.
Paprika sprinkled on top is optional but it tastes so good. Be sure and add it just prior to serving. It doesn’t look so good the next day.
- 12 eggs, hard boiled ([url href=”https://gogingham.com/2011/09/how-to-hard-boil-eggs/” target=”_blank”]Here’s how to hard boil eggs[/url])
- 3/4 cup mayonnaise
- 1/3 cup dill pickle relish
- 1 Tablespoon prepared mustard
- 1 Tablespoon Sriracha
- Salt/pepper to taste
- After boiling eggs, peel and slice in half.
- Pop out yolk and place all yolks in a bowl and place white parts of eggs on a plate, hole side up.
- With a fork, mash yolks until mostly broken up.
- Add to bowl with yolks mayonnaise, pickle relish, mustard, and Sriracha.
- Stir and mash until smooth.
- Taste and adjust salt/pepper.
- Spoon filling back into white part of eggs.
- Serve chilled or room temperature.
Hope you enjoy these as much as we do. Try out the recipe and let me know what you think.
What’s your favorite egg recipe? Do you have backyard chickens and still have to buy eggs?
Go Gingham related links:
How to use egg shells in the garden – you can do this today!
Composting tips – add richness to your soil with scraps from the kitchen
Are backyard chickens right for you? What are the good and bad points of backyard chickens?
Betsy’s best brownies – our chicken who is no longer with us
Egg salad sandwiches – you’ll wish you had chickens