Thu, Mar 25, 2010
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Deviled eggs make me think of Easter brunch but they make a great appetizer at any party or picnic. And they are the perfect dish for using up your Easter eggs.
The following recipe comes from my sister-in-law. It is a basic recipe and you can easily modify the seasonings. I have experimented with regular mayonnaise and light mayonnaise and I couldn’t tell a difference (but some people swear by using the real deal, full-fat mayo on this one).
2 eggs, hard-boiled
1 Tbsp mayonnaise (I use light mayo)
1/8 tsp yellow deli mustard, to taste
1/2 tsp pickle juice
Salt, to taste
Black pepper, to taste
Place the eggs in a pan and cover with cold water. Add 2 Tbsp vinegar or 1 tsp salt to the eggs to help prevent them from cracking while cooking. Bring the eggs to a boil and let them boil for one minute. Remove the pan from the heat and cover it. Let the eggs simmer for 12 minutes.
Cut the hard-boiled eggs in half and scoop out the yolks. Add the mayo, mustard, pickle juice, salt and pepper to the yolks. Mash them until a thick, smooth paste forms. Season the mixture to taste. Spoon the mashed yolks into the hard-boiled egg white halves. For a fancier presentation, put the yolk mixture in a piping bag (or a plastic bag with a corner cut off) and pipe it into the egg white halves.
Sprinkle the deviled eggs with paprika.