How to Make Yummy Deviled Eggs

We don't often have these on our home dinner table unless there's a special occasion, but you invariably find them at any social gathering where people "bring a dish" to share. What are they? Deviled Eggs - a true treat that some may think difficult to make. Here is a simple way to make yummy Deviled Eggs in less than two hours...

Difficulty: Moderate

Instructions

Things You'll Need:

• One dozen fresh eggs
• Stove, water, pan large enough to boil eggs in
• Large bowl, fork, and spoon to stir ingredients together
• Paring knife or sharp knife to cut eggs with
• Mustard
• Mayonnaise
• Salt, Pepper, Garlic Salt, Bacon Bits, and Onion Flakes or finely diced fresh Onion
• Dill Pickle Relish or Hot Dog Relish (or finely diced fresh Dill Pickles)
• Serving/Display dish

1. 
    

   Take large pot big enough to easily boil a dozen eggs (this recipe makes 24 servings or Deviled Egg halves); fill it with COLD water and set on stove to heat. Carefully add each egg into the water (water should cover the eggs when they are all in the pan; you could put the eggs in the pan first and then add water - it's up to you). Turn burner on high heat. When eggs start to boil, they should be able to bob gently without splashing water out of the pan and without cracking each other. Adjust high heat to slightly lower if boiling is too rough. Let eggs boil 15-20 minutes to ensure all of them are firmly cooked.

2. 
    

   When eggs are done boiling, set pan (using pot holders if needed) into your cleaned out sink and start running COLD water slowing into the pan. The cold water will displace the hot water - you don't want to rush the egg cooling process. You might tip the pan to a slight angle to help the water flow out. Let the cold water trickle over the eggs at least five minutes. If you don't want to leave your water running that long, you can simply fill the pan with cold water and let it sit for about ten minutes. Make sure the eggs are completely cooled before you start peeling them.

3. Begin peeling the boiled eggs when they are completely cooled. Gently crack the side of the egg and carefully remove the shell leaving the whole egg intact. Set it aside in a bowl. When all eggs are peeled, dispose of shells and rinse off eggs with cold water. Begin cutting the eggs in half longwise; remove the yolk and put in separate bowl where you will make filling mixture. Place egg white halves on a dinner plate (or on a Deviled Egg serving tray/plate if you have one). Continue until all eggs have been halved and the yolks placed in the mixing bowl and the egg halves on the tray or plate. If any eggs whites are torn up during the peeling process, you can keep their yolk and discard the white or eat it (you want to ensure the hole in the center of the egg white is intact because this is where you will put your filling).

4. 
    

   When you have all egg yolks in the mixing bowl, begin breaking them up with a fork. Continue mashing them until they are the desired consistency (like a coarse powder). Add about 1/8th cup or about two tablespoons of yellow mustard to the mix (this helps make a bright color - you can use whatever mustard you choose). Add about a half-cup of mayonnaise (more or less to taste and for finished consistency. You don't want it to be runny or too dry). Add your favorite spices such as salt and/or garlic salt, pepper, Bacon Bits, Onion bits (or fresh finely chopped onions - 1-2 tablespoons depending on taste), and 1-2 tablespoons of Dill Pickle Relish (or finely chopped Dill Pickle. Stir all together until well blended. If in doubt, use a little less of each ingredient and taste when finished to see if you need to add more. You will learn to do this to taste - after a couple of times, you won't even need to measure.

5. 
    

   When your mixture is done, start spooning it into the egg half sections; 3/4 to 1 teaspoon per egg. You will have to adjust depending on how fast you use up the filling mixture - you want all the eggs to have about the same amount of filling. When you are done, your eggs are ready to eat! If you are saving them for a special dinner or taking them to a potluck, cover your tray or plate firmly with aluminum foil or plastic to make sure they stay fresh and don't move much on the plate. Be careful not to make the covering too tight - you want to preserve the tops of your eggs. Place in refrigerator or cooler until ready to eat. Then, when everyone sits down, unveil your delicious creation and dig in! There will not be any left, so take two the first time because your diners will be asking for more!

Tips & Warnings

• Add a dash or sprinkle of Paprika to your finished eggs to add red color
• Experiment by adding your favorite spices to your filling mix; what goes good with eggs? Try a bit of very finely chopped red or green bell peppers to add texture, or use sweet pickles instead of dill if you prefer that taste
• Using Dill Pickle Relish or Hot Dog Relish saves you the hassle of chopping and dicing pickles - just scoop out a spoon of the relish from the jar and you're good to go!
• Use a small dash of mild or hot salsa to spice up your filling!
• Sprinkle tops of finished eggs with just a touch of Parmesan cheese powder or extra fine shredded favorite cheese
• Make sure you dispose of egg shells completely to avoid getting cut by small chips that may splatter onto sides of sink of counter top
• Use a cutting board when cutting the boiled eggs in half - avoid holding the eggs in your hand as you cut them to prevent cutting yourself
• Make sure you are careful around the stove; keep children away from hot burners and sharp knives
• Use care when handling raw eggs - make sure there are no cracks in the eggs before putting them in the pot to boil
• Watch your step when carrying the plate of finished eggs - they are slippery and must be carefully balanced during transit to avoid spilling them
• Make sure stove burner is turned off after boiling is done; use caution when emptying the hot water and use a potholder to handle the hot pot