Deviled Eggs

When was the last time that you enjoyed eating a delicious homemade Deviled Egg? Deviled Eggs are delicious served with any type of food. Deviled Eggs are easy to prepare. There are a ton of different recipes for Deviled Eggs, but when that I cook them, this is how that I make mine.

                                                                               

Utensils: 

One Kitchen Strainer

One Spoon

One Large Mixing Bowl

One Large Pasta type cooking Pot

Measuring Cups

Measuring Spoons

Square Casserole Dish or Deviled Egg Holder

Aluminum Foil

Paper Towels

Ingredients:

One Dozen Eggs, hard boiled, peeled, and sliced in half

Two teaspoons minced Onion

Four to Five tablespoons Mayonnaise

One teaspoon Yellow Mustard

One teaspoon Pickle Relish

One Dozen Green Olives, sliced in half

Paprika for decorating the top of the Deviled Eggs

Salt and Black Pepper to Taste

One teaspoon Pickle Juice

Directions:

Place the large cooking pot on the stove top filled with water and bring to a boil. Add the eggs and boil on medium heat for around eleven minutes. Add the eggs with a spoon being careful not to break them as they go into the pot. Remove the eggs from the heat. Crack, peel, wash and cut all of the eggs in half. Dry the eggs on paper towels.  Place the egg halves in a large square casserole dish.

In the large mixing bowl, combine the egg yolks, minced onion, mayonnaise, yellow mustard, pickle relish, salt, black pepper and the pickle juice. You want your egg yolk mixture to be thick after adding all of the ingredients, so go easy on the mayonnaise until you see exactly how much that you will need. Stir until well combined.

Fill each egg half with the egg yolk mixture. Place a half of a green olive on top of each filled egg and dust with the paprika.

Store the Deviled Eggs in the refrigerator until ready to serve.

*Note:  If you put salt in the water, the eggs tend not to break while cooking.

A Photo of the Eggs will be posted on Thanksgiving Day or right after.