How to make Smith Family Deviled Eggs

There are many different recipes of deviled eggs. I done some research and can't find one like my husband's mother passed down to me. This is the only way my husband will get the deviled eggs. Best part about these deviled egg is if you have any leftovers the eggs also take great smashed onto two slices of bread, my version of eggs salad sandwich.

Difficulty: Easy

Instructions

Things You'll Need:

• Eggs
• Pan
• Water
• Mayonnaise
• Relish
• Pepper
• Paprika
• Celery Seed
• Onion Salt

1. Boil the eggs: Fill the pan with water. Place the pan on the stove. Place the eggs carefully inside the pan. Set the stove burner on to medium heat. Let cook for twenty minutes.
   
   Cooking the egg on a lower heat and longer time will prevent the eggs from cracking. If you choose to make the deviled egg right away you can bring the pan to a boil and cook for six minutes.

2. Cool the eggs: Place the cooked eggs back into the egg container. Place in the refrigerator.
   
   I always boil my egg the day before making deviled eggs. You can make the deviled eggs as soon as the egg cool if you wish. I personally think the eggs peel easier being a day old after cooking.

3. Crack and Peel the eggs. This will take some practice to keep as much of the egg as possible.
   
   This is the reason why I always cook a few extra eggs. If an egg has too much of the egg taken away during cracking it won't be a deviled egg. I always keep the yoke of the ruined eggs unless someone wants to eat it.

4. Cut the peeled eggs in half. Do your best to cut the egg right in half.

5. Separate the yoke from the egg. Place the yokes into a bowl by turning the egg half upside down over a bowl. Lightly push behind the yoke. When the yoke pops out a little bit, pull out the yoke with your finger.

6. Mash all the egg yokes with a fork. The eggs should be mashed into tiny bits.

7. Add a large tablespoon of mayonnaise, ¼ teaspoon of Relish, sprinkle of onion salt and large sprinkle of celery seed.
   
   I know the pinch of this and dash of this can be very confusing. It is about a ¼ teaspoon of onion salt and ½ teaspoon of celery seed. Double per dozen eggs you are making.
   
   Stir the mixture well. More mayonnaise will need to added after siring. Add a tablespoon of mayonnaise until the mixture is like paste.

8. Place about a teaspoon of the paste into each egg half.

9. Place the eggs into the refrigerator until dinner time.
   
   It is best to have the eggs in the refrigerator at least a half hour before dinner.

[poe9368]

on 11/20/2009 luv deviled eggs. Great recipe that sounds delicious. Nice job. 5*

[sallyemaycreate]

on 11/11/2009 Thanks for sharing your reipe on How to Make Smith Family Deviled Eggs. I've never tried your tip on placing in the refrigerator for a day before making! I love the added egg salad sandwich idea also ;-) 5*

[shenandoah]

on 11/11/2009 Sounds good. Thanks for sharing your recipe for Smith Family deveilled Eggs.

[konakai]

on 11/10/2009 I have my Mothers recipe for Deviled Eggs but will try your recipe too. Thanks! 5*