I recently came across a tweet from the first time I went to Easter in North Carolina with Hunter’s mom’s family where his grandma said “It’s not Easter without deviled eggs.” Since we weren’t able to go up to be with them this year because of the corona virus, I decided that meant I had to make the deviled eggs myself… for the first time.
- Dozen eggs
- ~2/3 C mayonnaise
- ~1/3 C mustard
- ~2 T pickle juice
- Salt & pepper to taste
Growing up in Georgia, deviled eggs are a staple at a lot of family gatherings, but I’ve never liked them. The texture freaks me out. I’ll eat just about any other kind of egg, but not hard boiled.. and not deviled eggs. So that’s how a 32 year old Southerner had never hard boiled an egg or made these until now…
When I asked my mom and sister for the recipe, they gave me ingredients and basic steps, but you just mix them up to your taste, so there aren’t exact amounts. I tried to guess how much I put of the ingredients in my mixture so I can attempt to recreate them later and share with you!
First we need to hard boil the eggs. Bring water to boil in a large pot. You’ll want enough water to cover all the eggs when they’re inside. Once the water is boiling, carefully add the eggs and turn the heat to low.
Cook the eggs for 12-15 minutes. Take them off the heat, remove from water and let cool. Peel the shell off the eggs.
Slice the eggs in half (longways) and remove the yolk. Put the sliced eggs on a plate, open side up.
Finely grate the egg yolks into a bowl. Add the mayo, mustard, pickle juice and salt and pepper. Taste and tweak as needed for your taste.
Put your yolk mixture into the eggs. Chill. When you’re ready to serve, sprinkle the tops with paprika or any other toppings (like bacon, olive slices, capers, etc).
- Use a ladle or spoon to carefully put the eggs into the boiling water, one by one.
- Older eggs are easier to peel. I had 6 left that were about 2 weeks old and did 6 of a pack we bought 3 days ago and the older ones (had a stamp on them) were wayyyy easier to peel.
- Use a piping bag or ziploc bag to easily pipe the yolk mixture into the eggs. If you have a piping bag, use a fun tip for a different design.
2 Thoughts on “Deviled Eggs”
What kind of pickle juice? I use Kosher dill pickles in mine and finely minced onions.
We just used some pickle juice from the jar with his pickle spears! We thought about mincing you some pickles to put in too, but only had 1 spear left. So many ways to customize them!