Summer will be upon us soon enough. I’m not sure why deviled eggs remind me of summer, or why summer reminds me of deviled eggs, because I also like to eat them year-round.
As a holiday tradition, my Fourth-of-July picnic table is never without a plate of pretty deviled eggs — and now my winter holiday table is never without them. My mom makes some really great deviled eggs — perhaps the best I’ve tasted. Everyone has their favorite deviled egg recipe, and I invite you to try Mom’s. Her recipe follows (I’ve improvised with amounts since most of us just cook by look and taste, yet some don’t and want specifics)….
From the kitchen of A Food Lover’s Delight….
Deviled Eggs Mom-Style
1 dozen eggs
1/4 c mayo
2 T dijon mustard, such as Grey Poupon
1 T dark brown sugar, packed
1 T apple cider vinegar (more to thin)
Paprika for garnish
1. Place eggs in a saucepan large enough to hold them in a single layer.
2. Cover the eggs with cold water to an inch over the tops of the eggs, and place pan on stove.
3. Turn the burner on medium-high heat and wait until water comes to a boil.
4. As soon as water comes to a boil, immediately put lid on pan and remove pan from heat.
5. Let eggs sit in covered pan for 15 minutes.
6. Cool eggs under running cold water and get ready to peel.
7. Peel the eggs and cut them into halves, lengthwise.
8. Carefully remove the cooked yolks and place into a small bowl.
9. Mash the egg yolks with the mayo, dijon mustard, and dark brown sugar.
10. Add some apple cider vinegar to thin slightly, just enough that the yolk mixture is pliable but is still stiff.
11. Using a spoon or an icing bag with decorative tip, fill each indentation in each egg white half with the yolk mixture.
12. Arrange eggs on a platter.
13. Sprinkle with paprika.
14. Chill until ready to serve.
Makes 24 deviled eggs.
Variations: I like this recipe just as-is. See my other deviled egg recipe for variations. There is no salt or pepper in this recipe.
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