I love Deviled Eggs. My grandma always makes plenty at the holidays because they are a family favorite. Back when I was younger and had just started learning to cook, I decided one day that I was going to make Deviled Eggs. I had enough knowledge to know that you mixed mayonnaise and mustard with the egg yolks. What I didn’t know was what that red stuff was that my grandma always sprinkled on top of the eggs. Looking through my mom’s spice cabinet I came across cinnamon. Well, that kind of looked right so yep, you guessed it, I put cinnamon on my deviled eggs.
Not such a great idea!
I later found out, after my family turned up their noses at my eggs, that cinnamon was not the correct spice. Paprika is what I should have used. Who knew! Cinnamon. Paprika. They both look similar!
Here is my recipe for Deviled Eggs….with Paprika of course.
1 Dozen Hard-Boiled Eggs
2 Tablespoons Mayonnaise
1 Teaspoon Mustard
1 Tablespoon Pickle Juice (just pour it from the jar of dill pickles)
Place the saucepan on the stove with a lid on it, and bring to a boil. Once the water starts boiling turn the heat off but let the eggs remain on the burner, with the lid on, for 10 minutes.
After 10 minutes, drain the water off and replace with cold water to cool the eggs. Allow the eggs to cool before peeling the shell off.
Once all the egg yolks are out, use a fork to mash them up. Then add the mayonnaise, mustard, pickle juice and mix well. You can add salt and pepper to taste. I don’t want to give you a measurement for the salt because depending on what brand of pickles you use, you may have enough saltiness that you don’t need to add any salt.
Next, take a ziploc bag and spoon the egg mixture into the bag. Cut off a corner of the bag and you can easily squirt the yolk mixture into your egg whites.
Cover with a dusting of paprika (not cinnamon) and there you have easy deviled eggs.