Deviled eggs are a timeless appetizer beloved for their creamy texture, zesty flavor, and nostalgic appeal. Whether served at picnics, potlucks, or holiday gatherings, these bite-sized delights never fail to delight taste buds and evoke fond memories. So, if you’re craving a simple yet satisfying snack that’s sure to please a crowd.
DEVILED EGGS INGREDIENTS:
8 Eggs
4 Tbsp of Mayo
2 tsp of Yellow Mustard
1 Tbsp of Dill Relish
One tsp of Pickle brine or vinegar (I prefer the brine)
1 tsp of Granulated Onion
1/2 tsp of Granulated Garlic
1/2 tsp of Celery Salt
Salt, to taste
1 tsp of Finely Minced Dill
Preparation
1) Place your cold eggs in a pot and cover with water, bring to a rolling boil then turn off the heat, place a lid on and let them sit for 10 minutes, after the 10 minutes, gently tap each one on you counter then plunge them in a large bowl of ice water and allow them to cool for 15 minutes.
2) In a small bowl, stir together the mayo, mustard, relish, brine, granulated onions and garlic, celery salt and a touch of salt (not much) set aside.
3) Once the eggs have cooled, gently peel each one, slice in half lengthwise, add the yolks to a bowl and mash them really well with a fork, then add the mayo mixture, taste for seasoning, and using a spoon or piping bag, pipe the filling in the hollow egg whites.
4) Top with a sprig of dill and a thin slice of gherkin if you like and a sprinkle of paprika.
So, with just a handful of simple ingredients and minimal effort, you can whip up a batch of classic deviled eggs that are sure to impress.