In the comments on my Super Bowl recap post, Girasoli of shave ice and gelato asked for my deviled egg recipe, which gave me another topic for our February Blog Challenge (thanks and we're almost at the finish line!).
I'm the go-to egg person in my family and end up making these things for every holiday and family get-together. I've made them so many times I can just about do it in my sleep. And it's funny because when I arrive for Thanksgiving or whatever, the first thing my brother always says is "Where are the eggs?" and he grabs the container and everyone starts eating them the minute I get there. They seldom last until meal time unless I make a ton of them.
A few years ago, my mom gave me this cookbook for Christmas: Deviled Eggs: 50 Recipes from Simple to Sassy by NC food writer Debbie Moose. It's a great book and is lots of fun to read. There's even a dessert recipe in there (made with cocoa powder), but I haven't been brave enough to try that one yet.
Everyone I know has a slightly different way to make these eggs and they are really hard to mess up (I've never had a bad deviled egg). I've tried a number of variations but always end up going back to my classic recipe, which is below.
Pretty much everything listed (mayo, mustard, etc) is "to taste." I never measure and sometimes I end up adding more of something until it tastes right and is the proper consistency (not too runny, not too dry).
8 eggs, hard boiled
1/3 to 1/2 cup mayo (more or less)
1 tsp apple cider vinegar
2 tsp yellow mustard (or more, to taste)
Salt (but taste first, might not need it)
1-2 TB dill pickle relish (see note)
Cut eggs in half, remove the yolks, and put them in a bowl. Mash yolks with a fork until they are fluffy and there are no big lumps. Add rest of ingredients, mix well, taste and adjust, then stuff the eggs.
Garnish with sliced olives, capers, paprika, dill weed or a mix of these.
~How to hard boil eggs: Make sure that there are a couple of inches of water above the eggs in the pot. Bring to a rolling boil then remove from the heat, put a lid on the pot, and let them sit there for 20-30 minutes. Then drain, rinse with cold water, and peel.
~Don't use fresh eggs because they are a PAIN to peel. I try to remember to buy eggs about a week before I'm going to devil them but if I forget, I rummage through the eggs at the store to find ones that are closer to the expiration date.
~About the relish: most Southern cooks use sweet pickle relish in their eggs and that is good too. I just prefer my eggs to be more sour so I go with the dill pickle relish.
~Some people use mustard powder in their eggs but I prefer the regular old yellow ballpark stuff. I've used Dijon at times but always go back to old yeller.
~I'm a passionate believer that Duke's Mayonnaise is the best mayo in the world. It's a regional brand and if I go to a grocery store that is out of it, I'll drive to another store. If you live in an area that doesn't carry Duke's, use whatever mayo you like best, BUT...avoid Miracle Whip at all costs! Nasty stuff.
~My uncle puts a little bit of horseradish in his eggs and that's really good. I do that sometimes if I'm sure everyone likes horseradish. My friend Ellie adds a TB or so of very finely minced onion to her eggs, and I like hers a lot too.
~Take the finished eggs out of the fridge about 15-30 minutes before serving (they taste better when they aren't ice cold).
~You can never make enough of these things, at least in my family!