Deviled Eggs

*Post by Angela.

On Brisket Sunday, things kind of started to avalanche. I was in the middle of making 14 lbs of brisket, mashed potatoes and asparagus, when Mark texted me that we should make deviled eggs (a day prior, he had accidentally purchased an entire extra carton of eggs forgetting that we already had a full carton in the fridge). I didn't have a go-to recipe for deviled eggs, but I soon found one. This is a crowd pleaser, my friends, eminently adaptable and good for people who claim they don't like deviled eggs. Delicious and simple.

 

List of ingredients:

• 14 hard-boiled eggs
• 1/2 cup mayonnaise
• 2 tablespoons milk
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon finely minced green onion
• 1/2 teaspoon ground mustard powder
• 1/8-1/4 teaspoon dried dill weed 
• 1/4 teaspoon salt
• 1/4 teaspoon paprika (a little more for dusting the eggs)
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon garlic powder

I gently placed the eggs in the bottom of a pot and covered them with about 2 inches of cold water. I turned the heat to high, and brought the water to a boil, then removed the pot from the heat for just a moment and put it back on to simmer on low heat for about 1 minute. I covered the pot, turned off the heat, and let the pot sit, undisturbed for about 12 minutes, then peeled and halved the eggs, popping the yolks out into a separate bowl. I also ate the two extra egg whites (I wanted to make sure there was enough filling for all of the eggs), because I was raised never to waste. Plus, I was hungry.

 

I mashed the yolks together with all the rest of the ingredients, until everything was thoroughly combined and the mixture took on a creamy texture.

 

I spooned the mixture into a sandwich baggie, cut off the corner, then piped the mixture evenly into the whites. I finished off each egg half with a sprinkle with paprika. Flavor-wise, these were really nice, and provide a good base recipe. I wouldn't mind trying this with a little something crunchy next time (crumbled bacon? jicama?) for a texture contrast.

Comments

[dedc79]

When I visit LA, you have to make these

[Mark]

Does that mean you're actually visiting LA?

[City Girl]

My mom used to make the best deviled eggs. This recipe I can do :). Thanks Angela! xoxo

[Angela]

Yeah, this is pretty darned basic. I'd love to know what your mom did in her recipe - I'm always looking for good twists!