Deviled Eggs are one of my favorite appetizers and snacks…
I think they’re wonderful not only now, for Easter, but all summer long.
I garnish mine with finely chopped jalapenos, but you might like paprika or cayenne pepper.
For a party I’ll sometimes garnish with chopped red onion and capers.
One secret to deviled eggs, for me, is the mayonnaise. Since I found it, I won’t use anything but Duke’s.
Be sure and immerse your eggs in a bowl of icy cold water as soon as they’re finished boiling. Getting them cold quickly helps keep that bright yellow color of the yolk.
And one more thing I think makes deviled eggs one of the most delicious snacks to serve; if you use 16 eggs to make a dozen deviled egg halves they will be nice and full of wonderful filling.
And the leftover egg white halves make a yummy and healthy snack.
P.S. Be sure to seed the jalapenos !
- 16 whole Hard-boiled Eggs, Peeled And Halved
- 1/3 cup Duke’s Mayonnaise
- 1 Tablespoon Yellow Mustard
- Salt And Pepper, to taste
- 2 teaspoons Finely Chopped Dill Pickles Or Pickle Relish (or more if you like)
- 1 teaspoon White Vinegar
- 1 teaspoon Pickle Juice (optional)
- Finely chopped jalapeno garnish
Remove the yolks from the egg halves and place them into a bowl. Mash the yolks with a fork until they’re totally broken up. Add mayonnaise, mustard, salt, and pepper, and stir it/mash it together until totally smooth. (Use a food processor if you like yours really creamy.) Add the pickles, vinegar, and pickle juice, if using. Stir to combine; mixture should be mostly smooth.
Use 2 small spoons (or a piping bag) to place large dollops of the egg mixture into each egg half. If you fill the halves really full, you may have some halves left over.