yield: 12 egg halves (3 per serving)
prep time: 20 minutes
cook time: 15 minutes
Although this seems like a simple recipe, deviled eggs are special to me. When I was young, I would sit with my grandma at the kitchen table and watch her make the perfect deviled eggs. She didn’t use any fancy equipment, and her eggs always peeled effortlessly. I would watch her patiently mash the yolks with a fork until the filling was perfectly smooth. I have nothing against food processors—I love kitchen appliances—but when it comes to deviled eggs, I’m always going to make them like Grandma did.
• 6 large eggs
• ¼ cup mayonnaise
• 1 tablespoon dill relish
• 1 teaspoon prepared yellow mustard
• Salt and ground black pepper
• Paprika, for garnish (optional)
1. Place the eggs in a single layer in a medium-sized saucepan. Cover with water by 3 inches. Bring to a boil over high heat. Cover the pan and remove from the heat; let the eggs sit in the hot water for 15 minutes.
2. Rinse the eggs with cold water until cool. Crack the shells and gently peel the eggs under cold, running water. Slice the eggs in half lengthwise and carefully remove the yolks.
3. Put the yolks in a small bowl and use a fork to mash them with the mayonnaise, relish, and mustard until the filling is smooth. Season to taste with salt and pepper.
4. Spoon the yolk mixture into the egg white halves and sprinkle with paprika, if desired. Refrigerate until you are ready to serve. The eggs can be stored in an airtight container in the refrigerator for up to 3 days.
Notes:
If you like your deviled eggs with a touch of sweetness, you can add a few drops of liquid sweetener, such as stevia, to the yolk mixture in Step 3.
