deviled eggs

This is one of my lifetime favorite side dishes (even and when I was a child) and when I serve them at a dinner party, there are never any left.



DEVILED EGGS
(as taught by Mom Allgaier)

eggs
mayonnaise (not salad dressing or any substitute)
salt & pepper
mustard (liquid, not dry)
pickle juice (from a jar of sweet pickles – not dill)
paprika (found with the spices & seasonings)

You’ll notice that there are no quantities or measurements listed. I learned how to make deviled eggs from my mom and she never measured anything for deviled eggs. She just added a “little bit of this and a little bit of that” until it was just right. I like to taste it as I go to see what needs to be added.

Boil the eggs* and cool. Remove eggshells and cut the eggs in half, lengthwise. Put all egg yolks in a bowl and mash them. Add mayo, salt & pepper, mustard, and pickle juice (spoonfuls) to taste. You don’t want your egg batter to be stiff or too runny. It should be a nice, creamy texture. Remember to start light on the mayonnaise because you can always add more but you can’t go back once it’s in there. Put a dollop of the batter in each egg and refrigerate until ready to serve. Just before serving, sprinkle a little paprika on each deviled egg.

* How I boil my eggs: After the water reaches a rolling boil, turn off the stove and let the pot sit there on the range to finish. When they’ve cooled for about 15 minutes, let the eggs cool in cold water and then store in refrigerator until you’re ready to make the deviled eggs.