top of page
Search

Day 2: Tis the Season for Deviled Eggs

ree


This cherished deviled egg recipe was submitted by my cousin, Brittany, who grew up in Louisiana and now lives in Massachusetts with her family. These deviled eggs are a longtime holiday staple in our family, lovingly made by her mom—my Aunt Betty. Brittany will be sharing the sweet memories tied to this dish, along with the recipe that has traveled with her from childhood to her own family’s table.


Making deviled eggs with my mom is one of my earliest cooking memories. It was a classic appetizer that my family had at every holiday gathering. Boiling eggs, peeling, and mixing the ingredients were a highlight of my childhood. Nothing tasted better than popping one of those in my mouth.


Side Note: I made these in the Netherlands for picture purposes and we don't have any pickle relish or paprika. They tasted just as good as I remember.


Devilled Eggs

Serving Size: 8-10

Ingredients:

  •  12 large eggs

  •  3–4 tbsp mayonnaise

  • 1–2 tsp yellow mustard

  • 1–2 tbsp sweet pickle relish

  • Salt & pepper, to taste

  • Paprika (for garnish)


  1. Place eggs in a pot in a single layer. Cover with cold water by about 1 inch. Bring to a full rolling boil over medium-high heat.

  2.  Once boiling, turn off the heat, cover the pot, and let sit. (Large eggs: 10–12 minutes)

  3.  Prepare a large bowl of ice water. Transfer eggs to ice bath and cool completely — at least 5 minutes.

  4. Crack and peel.

  5.  Slice peeled eggs lengthwise. Remove yolks and place them in a bowl.

  6.  Mash yolks with a fork until smooth. Add: Mayonnaise, Mustard, Pickle relish, Salt & pepper. Mix until smooth and creamy.

  7. Spoon or pipe yolk mixture back into the egg whites.

  8. Sprinkle with paprika.

  9. Add any optional toppings before serving.


Extra Tips:

  1. If an egg white breaks… Don’t toss it! Chop any torn or broken egg whites and mix them right into your yolk filling for extra volume and no waste.


  1. Make ahead. Deviled eggs are perfect for prepping early—make them a few hours or even a day before serving.


  1. Store properly. Cover tightly and refrigerate until you're ready to serve to keep them fresh and safe.

 
 
 

Comments

bottom of page