Ever since I could eat solid foods, I have had a love affair with deviled eggs, well, boiled eggs in general. I used to call them doubled eggs and I thought they were the most delicious side item on the planet. I still really love them but I don’t make them as often as I should.
Big Family gatherings and deviled eggs just seem to go together. When I was younger, I would fill my plate with Brown and Serve Rolls, with Ketchup to dip them in… of course, a dollop of cornbread dressing, and a few (as many as I could get away with) deviled eggs. Easter/Thanksgiving/Christmas meal of champions, in my opinion.
My sweet brother, who is 9 years older than me, would always give me a lecture on my cholesterol intake. Can’t you just imagine? Sitting at the dinner table with the whole family and my 13 year old brother hollering at me because all I will eat are eggs. Ah, the wonderful memories are flooding back to me…
I missed my family on Easter this year. It’s hard to be away. But, good news! My plate won’t be filled with little ketchup sandwiches this year. My tastes are all grown up… but one thing is for sure, my love of deviled eggs still remains and I hope my family enjoyed theirs together today.
You can’t really read the bible verse but how appropriate for Easter! Thanks Goldenhen. “This is the Day which the Lord has made; Let us rejoice and be glad in it.” – Psalm 118:24
Perfectly Boiled Eggs
Time: 15 minutes
Put eggs in a pot. Fill the pot with cold water until the eggs are covered, with about 1 in. of water above them. Add enough salt to make the water taste salty.
Put the lid on the pot. Over high heat, bring the water to a boil. As soon as it boils, cut off the heat. Leave the pot on the warmed burner and don’t take off the lid. Let sit of 12 minutes. Remove eggs from pot and place in a bowl of ice water.
Once cool, peel the eggs under running water. Yum!
- The salt can make the eggs easier to peel because the proteins coagulate and firm up, making the white easier to separate from the shell.
- Peeling under running water isn’t necessary but it seems to make things easier to me.
- These are great for breakfast with a side of fruit and maybe a piece of toast.
Time: 5 minutes
eggs, boiled and peeled
various other toppings and mixtures, see tips below
Cut eggs in half, lengthwise. Remove yellow yolk.
Mix yolks with a little mayo and mustard, just enough to make the mixture creamy.
Spoon or pipe yolk mixture back into egg whites.
Refrigerate until ready to serve. Yum!
- The options for deviled eggs are endless. You can add any combination of the following and they are all delish!!!
- pickle relish, salt, pepper, and paprika
- crumbled bacon or turkey bacon, chives, and shredded cheddar
- Sriracha, salt, pepper, a touch of curry powder
- switch the regular yellow mustard with hot mustard or spicy brown mustard and top with a slice of a pimento stuffed green olive
- celery, onion, and hot sauce
As you can see, the options are endless… and delicious! If you have leftover deviled eggs, boil some potatoes and make a deviled egg potato salad. That’s really yummy, too!