I hope y’all aren’t shaking your heads at me deeming this a Christmas-worthy recipe. I know, I know, there are as many ways to make deviled eggs as there are stars in the sky. But the fact of the matter is, a holiday is not a holiday in my family without deviled eggs.
Is there anything better than a deviled egg? I submit that it is one of life’s most perfect foods. Over Thanksgiving, I was talking with Sherri and she had made some eggs for her family, but was really disappointed that they were harder to peel than usual. She was afraid no one would want to eat her dinged and ugly eggs. I reminded her that not only are deviled eggs delicious, but they are even more delicious when someone else has made them. And we all live in glass houses and cannot throw stones at an imperfectly peeled egg.
Classic Deviled Eggs.
12 eggs, hard boiled and peeled
1/2 cup mayonnaise
1 tsp ground mustard
1/4-1/2 tsp pepper
1/2 tsp salt
2-3 tbsp sweet pickle relish
(You know how to hard boil eggs, right? Place them in a saucepan so they are all in one layer, and fill the pot with enough water to cover the eggs. Cut on the burner and allow water to come to a boil. I let mine boil a minute or two, and then remove from heat and cover for exactly 12 minutes. From there I move to an ice bath until they are cool, and then peel.)
Halve eggs, placing yolks in a medium size bowl and egg halves in your deviled egg plate. Mash all yolks until no lumps remain, and then add remaining ingredients. Stir to combine and adjust seasonings or mayonnaise as needed. Fill eggs and sprinkle with paprika, or even bits of bacon.
Now listen, there are many people who do not believe pickles belong in deviled eggs. Those people are both crazy and ridiculous. A deviled egg without sweet pickle is an abomination.
In the event you are not a proper lady with a deviled egg plate, here are a few you might consider asking Santa for:
Now I want a deviled egg for breakfast,