Deviled Eggs

Starting to think about Thanksgiving? There are a few appetizers I have up my sleeve that are rock solid. One of them, are these deviled eggs.

My grandma Lucille always made the deviled eggs when I was growing up. It could be an old wives tale, but she swore the older the eggs, the easier the peeled. Before Thanksgiving or Christmas, she’d pick up her eggs from the gas station to get them a little more aged. I’ve never tested this theory, but I do know that the farm fresh eggs from the coop are VERY difficult to peel.

The flavor of these can’t be beat. They are creamy, tangy, salty and just a little bit sweet. The bacon is optional, but definitely adds just a little extra.

Ingredients:

• 18ish eggs, hardboiled- This is a rough number, do more or less depending on what you have on hand. (I tend to make more than I need because it never fails that a break a few while peeling.)

• 2 tbsp butter- softened

• 2 tbsp Dijon Mustard

• 2 tbsp Sweet and Spicy Mustard

• 2/3 cup mayo

• 2 tbsp sweet dill pickle juice- if you can’t find sweet dills, do regular dill pickle juice and add 1 tsp sugar.

• Dash of hot sauce- Tapatio is what we usually use, but Tabasco works too!

• Smoked paprika

• Bacon, cooked crispy so it crumbles easily- I usually cook it all up, but you will really only need about half a package.

• Salt and pepper- optional. I’d test your yoke mixture and decide if its needed. I usually leave it out.

Instructions:

• Peel your hardboiled eggs and cut length wise.

  • Tip: I use a paper towel to remove moisture from the egg whites as I go.

• Carefully scoop the yokes out with a spoon and place in a bowl.

• Line the egg whites up in a dish, hallowed out side up.

• Add butter, mayo, mustards, pickle juice and a few shakes of hot sauce. It easiest to mix with an electric mixer, but by hand works too. Mix until it has a creamy consistency.

• Spook yoke mixture into a zip-lock bag and snip the corner off. This snip should be pretty small, but large enough to pipe the mixture through.

• Squeeze the yoke mixture into the egg whites.

• Sprinkle with smoked paprika.

• Chop or crumple bacon and place pieces into the yoke, pressing in gently.

• Bonus points of you can serve them from a unique deviled egg dish! :)

If you like hardboiled eggs, and don’t have an egg maker- I’d highly recommend them. We have two and use both regularly. They are pretty affordable too. I’ll add a link below. 

Egg Peeler- Also a great kitchen addition if you eat a lot of hardboiled eggs.