My Delicious Deviled Eggs
My Delicious Deviled Eggs
Whenever there is a potluck at our church I have a request to bring my “My Delicious Deviled Eggs.”
I have had request for how I make my “My Deviled Eggs,” because people say they are so very good. The thing is they are just so easy and low cost to make for a good side dish for any gathering. The other thing about the “My Delicious Deviled Eggs,” is that they are a very low-carbohydrate food, they make for a quick easy grab snack when on the low-carbohydrate eating plan.
So let’s get started here on my how-to-make the “My Delicious Deviled Eggs.”
- Eggs, boiled, cooled & peeled.
- Mayonaise/Salad Dressing
- Salt & Pepper
Normally when I am making my deviled eggs, I start by boiling my eggs for 10 minutes, then drain the water off, bounce them up and down in the kettle to crack the shell and then run cold water over them and let them set in the pan until cooled. I found a new trick, after all these years of making deviled eggs I finally found out how to get the shell to just slide off. Some times your eggs aren’t really fresh and it can be so frustrating getting the shell to come of neatly. Just recently I decided to search for a way that might help with peeling the eggs and here is the trick: Baking soda in the water. This really worked well, so much easier and the outer white of the shell looked so nice.
After cooling the eggs, I peel all of them, slice them in half lengthwise put the yolks in a processor and chop them finely.
Before I go on here I will share a little Deviled Egg story. Back in the late 80s to 1994 I worked at a bible college in Southern Wisconsin, where I was a Salad Cook for a few of my years working there, I would boil up 250 eggs at a time, I remember one time where we were on our lunch break and I forgot about my eggs boiling on the stove, do you know what burnt eggs smell like, burnt sulfur, NASTY!!! And I just have to say peeling 250 eggs at a time wasn’t always a fun job, wish I would have known about the “baking soda” trick.
Say you boiled 10 eggs, processed the yolks, now you are ready to add the mayonaise/salad dressing, I always use Miracle Whip, mix in 1/4 cup, you may need a little more, depends on what consistency you would like, then a dash of salt, pepper to taste and 1/2 tablespoon of sugar, mix it all up really well and you are ready to fill your half eggs.
If you don’t care how fancy the eggs look you can use a teaspoon to fill the half whites, in this case I used a pastry bag and tip, a large tip. I place a rubber band around the pastry bag that is over the tip just to keep the mixture from going down the sides of the tip inside the bag. I also sprinkled just a touch of paprika on the top. Refrigerate until ready to use.
So the next time you need a quick easy side dish for any occasion I know “My Delicious Deviled Eggs” will be a hit.