Recipe: Deviled Eggs

A classic picnic or party appetizer, who doesn't love a good deviled egg?

I first started making deviled eggs back when we had chickens and I need some good egg recipes.

My deviled eggs quickly became a favorite at family functions, with several relatives declaring them to be "the best" they've ever had. Well, I don't know about that, and I don't think I do anything super-special, but who am I to argue?

Without farther ado, here's my recipe for deviled eggs.

*******************************************

Deviled Eggs

Ingredients (brands that I prefer listed in parentheses):
eggs (from my chickens)
mayonnaise (Hellman's)
mustard (French's or Grey Poupon)
relish (Vlasic)
salt
pepper

- get eggs
for the best peeling, use eggs that are 10-12 days old. If you are using fresh-from-the-chicken eggs, let them sit in the refrigerator for at least 7-10 days. If you are buying from the grocery store, they are probably already that old (or older), so no need to wait

- boil eggs
I suggest boiling a few extras, in case you run into some peeling difficulties
how I boil my eggs:
    * put eggs in pot
    * add water till water level is 3/4 of the way to the top
    * put on stove
    * turn stove (ie. burner) on high
    * wait (if you're better at this than I am, you will stir them occasionally during the boil - keeps them from becoming flat on one end)
    * once a rolling boil is achieved, turn stove off
    * wait 20 minutes
    * using a slatted spoon, move eggs to a bowl of ice
    * place bowl of iced eggs in refrigerator for a few hours to cool completely

- peel eggs

- slice eggs in half long-ways

- dig out yolks and put in bowl

- place whites (minus the yolks) on your serving tray

- mix up your schtuff
Here's how I do it. Truth be told I don't actually measure anything, but I've tried to approximate measurements here:
    * use a fork to mush up your boiled egg yolks
    * add in1t mayo
    * add in 1t mustard
    * add in 1t relish
    * salt & pepper to taste
    * stir
    * repeat all but the first step as necessary to achieve the desired consistency

- put your yolk-y schtuff into your icing gun (Pampered Chef)
I highly recommend using the largest opening tip that you have to prevent pickle chunks from the relish from clogging the whole thing up. Not that I know from experience or anything ;-)

- use the icing gun to fill the yolk-holes left in your egg whites

- enjoy your yummy deviled eggs!

**************************
 As you can see from my pics, this is also an easy recipe for kiddos to get involved with. Just not the boiling part. But you knew that, right?

Thanks for checking in!