Jerri’s Deviled Eggs

For as long as I can remember I have liked deviled eggs. Perhaps it was because we raised chickens and had lots of fresh eggs that my mother used in many different ways: fried eggs, boiled eggs, scrambled eggs, custards, puddings, cakes, pies, breads, potato salad and deviled eggs. They were a regular feature of church potlucks and picnics when I was growing up, and fortunately I never outgrew my taste for them.

Like my mother, Jerri makes great deviled eggs and showed me how she does it. The recipe below is a guide only. Once you make these a few times, feel free to adjust proportions until you get the exact taste you want.

INGREDIENTS:

6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup mayonnaise or salad dressing
1/2 teaspoon dry ground mustard
1/2 teaspoon vinegar
1/8 teaspoon salt
1/4 teaspoon white pepper
Paprika for garnish

PROCEDURE:

Put the eggs in a saucepan and cover with cold water to about 1 inch above the eggs. Bring them to a boil over high heat, reduce the heat to a simmer and cook for 4 minutes. Cover the pan and remove it from the heat. Let the eggs stand for 9 minutes. Drain the hot water and slip the eggs into a bowl of ice water. Chill them for at least ten minutes.

Peel the eggs under cold water and cut in half lengthwise. Pop out the yolks into a small bowl and mash them with a fork. Add the mayonnaise, mustard, vinegar, salt and pepper and mix thoroughly. Taste and adjust the seasoning. Fill the empty egg whites with the mixture and sprinkle with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving. Use toothpicks to tent the wrap over the eggs.
 
NOTE: I like to finish the eggs with a very light sprinkling of salt, but many cooks assume that guests can add salt at the table if they prefer.

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About Chuck Rang

Born in Ashland, Wisconsin, grew up near Hayward, lives in New Richmond, messing around in kitchens more than 60 years.
This entry was posted in Salads and Stuff, Side dishes and tagged . Bookmark the permalink.

2 Responses to Jerri’s Deviled Eggs

  1. Bev Rodriguez says:

    I love dill. Try adding dill weed to your deviled eggs. I put it in the egg yolk mixture and use it on top instead of paprika. I make both kinds now because one son hates dill. More work, but well worth the kudos I get from my boys – and husband.

  2. Beth Rang says:

    My family likes little bits of bacon in them too when we’re feeling like an even yummier version.

    Really loved your story about the young man at the military school!

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