- 1/2 cup mayonnaise (Hellman's or Dukes only)
- 1 tsp. Worcestershire sauce or vinegar
- 1 tsp. yellow mustard
- 2 Tbsp. pickle relish with all the liquid drained
- salt and pepper to taste
- paprika for the top
I have made hundreds of deviled eggs in the last 8 years, but each batch turns out a little differently. Lately we've omitted the pickle relish in favor of curry.
And they were so good! It was great seeing you there!
I love deviled eggs.
Meredith, how do you get the shell off the eggs without the egg coming off with it? This is like the 8th wonder of the world to me! ;-)
I am asked to make these every time I am invited somewhere. Tomorrow, I will make the 4th batch this summer. You can either use eggs that are not fresh, or whack the end of each egg with a spoon before placing them in the water. If you whack the eggs, do a couple extra just in case any come out weirdly shaped.
My grandmother makes excellent deviled eggs, and she says her secret is pickle juice. I think it's basically the same recipe, but pickle juice instead of vinegar or Worcestershire sauce. Personally, I don't like relish in my deviled eggs (I like a smoother texture), but I'll eat them however!
Steph - It's easier to peel them if they've cooled down completely. It also helps if the eggs you use are closer to their expiration date. The air bubble in the eggs grows as they age, making things a bit easier. Hope that helps!
I have tried for the last 35 years to make a perfect deviled egg... I usually just opt out of that item a a potluck and snarf other folks... I'm going to give it one more go with your recipe!!!
It was SO great to meet you and your precious daughter!
The eggs were amazing, too...
Your hubby is a man among men to help you out like that.
You are blessed! :)
That is so sweet of your hubby to help out.
As you know, I think that deviled eggs are a great potluck type food :) As long as I don't add too much salt like I did once this summer. BTW I was told that if that happens again I could add some unsalted mashed potatoes to the filling to help absorb the salt and rectify the problem -but I haven't tried it yet.
I frequently peel mine under running water, it seems like the water gets in between the shell and the egg and helps separate them. . .
What a sweetie your husband is Meredith. Another egg peeling trick: AFTER cooking, crack on the ends then put in cold water to cool. It lets some of the water in to help separate the white from the shell.
I have deviled eggs on the menu tomorrow night and my family is very excited. They asked what the occasion is...LOL...I usually only make them on holidays but you've inspired me sooooooo....deviled eggs it is!
I wish I had thought to make "stuffed eggs" as my trademark potluck dish early in our marriage. Would have saved a lot of money and flops. I wrote about your idea on my blog yesterday: http://widemargins.blogspot.com/2007/09/eat-your-carrots.html.
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