The other night I made deviled eggs for Josh’s office Christmas party. Josh loves my deviled eggs and even bought a egg carrying container for the night, so I know he was taking them seriously. This recipe is a play on the deviled eggs my grandpa would make every Thanksgiving. He would never tell anyone the “recipe” but you could make it with him- and if you were paying attention, you could learn.
Add eggs into a stock pot and cover with 2 inches of water. Bring eggs in water to a boil over medium high heat. As soon as water boils cover with lid and turn off heat. Let sit with the lid on for 13 minutes. Add eggs to ice water for about 5 minutes and after that peel the shells off. I tend to this over a trash can in the living room while watching TV. The more you hurry, the more likely you are going to end up with ugly, mangled eggs.
Cut the eggs and add all the yolks to a bowl. Add all the other ingredients and mash it all together until it’s smooth. I gave some amounts to add below but this step is really to your preference. Add the mashed up yolks to a piping bag and pipe onto the eggs. Dust each egg with paprika. If you have some heat lovers try dusting with paprika and cayenne pepper.
There you have it. It’s easy in concept, there are just a lot of steps. Refrigerate until you’re ready to eat! Let me know how your egg-ventures go!
Ingredients:
1 dozen eggs
1 tbsp. Dijon mustard
1/3 cup juice of sweet gherkin pickles
1/2 cup mayonnaise
1/2 tsp. salt
1 tsp. paprika for mix
Extra paprika for dusting eggs
xoxo,
Adora