Deviled eggs are one of our family favorites, especially for the holidays. I always make a double batch so there will be enough for everyone, since they are cheap, cheap, cheap! There are many recipes for Deviled Eggs, or some call them Creamed Eggs, but the most important step is boiling the eggs properly and adding the ingredients you like best. So, along with my own cherished recipe for Deviled Eggs, I've included step by step instructions for boiling the perfect eggs!
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Deviled Eggs are wonderful any time of the year, perfect for spring or summer picnics, and a great help in the kitchen when you may have a few extra dozen on hand after Easter. Just remember to NOT eat Easter Eggs, or any eggs, that have been at room temperature for more than 2 hours!
How to Boil Perfect Eggs
Place 6 large eggs (the fresher the better), in a pot of cold water, making sure the water covers the eggs by an inch or so. Bring water to a boil over medium-high heat, then cover and reduce to a simmer for 15-17 minutes (Not a minute longer!) Remove pot from stove and immediately run cold water over the eggs, flushing out the hot water carefully. Continue to run cold water for a minute or so, then set pot aside.
Follow this method exactly and you will have bright and solid yellow centers - no gooey stuff in the middle or gray rings around the edge, bleh! And, the shells will peel off easily!
How to Make Deviled Eggs
Now gently crack and peel each eggshell, then rinse and pat boiled egg with a paper towel to be sure there are no shell pieces remaining. Next, cut eggs in half lengthwise, using a sharp flat edged knife (not one with a serrated edge), for a smooth finish. As you cut each egg, empty the yellow center into a mixing bowl and gently place the white parts on a serving platter or in a plastic container.
6 Boiled Eggs = 12 Deviled Eggs (double recipe if needed)
Cream together until smooth and fluffy...
1/4 c. Miracle Whip
1/2 tsp. yellow mustard
1/4 tsp. salt
1/2 T. sweet pickle relish (not dill)
Fill halved eggs with creamy mixture by either using a spoon (and a swirling motion as you finish filling each egg) or an icing bag, or a plastic zip bag with the corner cut off. Garnish tops of eggs lightly with paprika and chill thoroughly before serving. YUM!!!
Variations:
You can also add other ingredients like green olives, garlic powder, onions, or change the mustard or mayo to whatever you prefer - but we love these so much we wouldn't change a thing! And even though we know they taste better chilled, we can't resist eating one before they even make it to the fridge. I hope your family will enjoy them as much as ours does!
Please note:
When taking eggs to a picnic or outdoor gathering, as with any dish prepared with mayonnaise, be sure to keep them chilled in a cooler so they will not spoil.
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