One of the things I love about Easter is eggs! And what better to do with hard boiled eggs than deviled eggs. We are going to an Easter/Birthday Party today and this is one of the dishes I’m taking. Everybody loves deviled eggs and I’m sure they will disappear quickly! These will be great alongside the BBQ Ribs and Pork Shoulder that my friends John & Kat are preparing for the party.
Deviled eggs are really pretty easy to make, with the most difficult part being the boiling and peeling of the eggs. See the related post on how to do this like a pro. Normally I recommend getting the very freshest ingredients, but eggs that are really fresh don’t peel easily, so go for the ones that have been in the refrigerator for a few days. Also, I recommend boiling a few more eggs than you think you’ll need in case you get one of those that doesn’t peel or tears when you remove the egg yolk (those are the ones you get to eat as part of the taste test!).
- 12 hard boiled eggs, peeled, chilled and cut lenghtwise
- 1/2 cup mayonaise
- 2 tblsp mustard (yellow, dijon or honey mustard)
- 1/8 cup pickle relish
- 1/8 cup chopped onion, chopped fine
- 2 tblsp pickle relish juice
- salt & pepper to taste
After cutting the eggs lengthwise, carefully remove the yolks and put them into a small mixing bowl. Add remaining ingredients to the egg yolks and stir until smooth. Using a teaspoon, scoop a heaping teaspoonful and put it into the indention left by the egg yolk. Sprinkle with paprika & chill until ready to serve.