There is just something about Deviled Eggs…am I right? They seem to be timeless and loved by the mass majority. Young…old and in between seem to crave them time to time! So I thought I would share my Grandma’s version…a classic 50’s style Deviled Egg Recipe that simply works whatever decade or century we are in! I have many versions of my own…but this one always seems to be a crowd favorite.
Did I tell you that my family can eat these like potato chips…not to worry…we really don’t…but we could : )
They just hit that special spot each and every time! A magical but oh so quick and easy little snack or appetizer!
So they are a natural for this time of year…especially with New Year’s Eve right around the corner…don’t you think?
The perfect little snack for when the clock strikes 12…classic…fun…tasty…cost friendly and pretty…who could ask for any thing more!
So what do you say…let’s get crackin and make some of my Grandma’s Deviled Eggs…
Grandma’s Deviled Eggs
6 Hard Boiled Extra Large Eggs (make a chicken happy and use free range : )
1/4 cup of mayonnaise
1 teaspoon of Ketsup
1/2 teaspoon of apple cider vinegar
1 teaspoon of Yellow Mustard (yes…Yellow Mustard I used my favorite whole grain mustard once…let’s say they didn’t appreciate it!
2 – 3 teaspoons of pickle relish
a good pinch of salt and fresh cracked pepper
Grandma’s formula for Hard Boiled Eggs
Place your eggs in a pan and cover them with cold water at least by 2 inches above the eggs. Bring to a boil…shut the pan off…cover and put the timer on for 11 minutes. When the 11 minutes are up…bring the pan to the sink and run cold water over the eggs until the water is cold. Peel the eggs while running cold water over them and then carefully dry them on a nice clean towel…cut in half vertically and carefully removed the yolk and place in a bowl. I have used many different methods of hard boiling…but this one works the best for me…but if you have your own technique…by all means…do what you are comfortable with!
Directions for assembling the Deviled Eggs
1. Crush the egg yolks until they are nice and smooth…use a fork…it’s easy that way.
2. In a small separate bowl mix all of the above ingredients together until nice and creamy.
3. Add the creamy mixture to the crushed egg yolks.
4. Mix until nice and smooth.
5. Grandma simply spooned the mixture into the egg halves…sprinkled with paprika and topped them with chives…VIOLA! Ready to serve!
Of course if you need more…just double the recipe and so on and so on! Bon Appetit!