Okay, so y’all have to promise not to make fun of me when I fess up to this juicy little tidbit (unlike my mother who actually laughed when I came to her for some guidance). Okay, here goes. . . before this weekend I, at 40-something-years old, had never made deviled eggs. Yes, I know, it’s shocking but true!
I’ve wanted to make them for years, but someone always beats me to the egg boiling, yolk whipping and paprika sprinkling punch. So, since I was hosting Easter dinner this year, I kind of assigned the side dishes and kept the deviled eggs for myself. No pressure or anything.
Since I wanted to impress my friends and husband’s family with my deviling debut, I turned to one of my favorite classic cookbooks and mixed that recipe with a few tips from dear old laughing Mom. I also added a punch of color by dying the peeled egg whites various shades of the rainbow — idea courtesy of Pinterest.
This whole process was so easy and the outcome was delicious. I just can’t believe I waited so long to try my hand at these little guys. I mean, who says you can only serve deviled eggs at family affairs and picnics? So if your Easter baskets runneth over, here’s a tasty way to eat up several of those eggs instead of sprinkling salt on hard boileds for two weeks straight.
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 tsp prepared mustard
- 1 tsp dill pickle juice
- 1 or 2 finely diced dill pickles
- Halve hard-boiled eggs lengthwise and remove yolks.
- Place yolks in a bowl and mash with a fork.
- Add mayonnaise, mustard, pickle juice and diced pickles.
- Season with a couple of dashes of salt and pepper.
- Mix the yolk mixture together well.
- Stuff the yolk mixture into the white halves.
- Sprinkle with paprika.
- If you want to color the egg whites, simply place them in various colors of egg dye for a few seconds before stuffing with the yolk mixture.