Celebration Deviled Eggs

 

Celebration Deviled Eggs 0Every self-respecting summer celebration worth its salt will have at least one dish of deviled eggs and many more eggs in the kitchen or cooler to replenish the supply. They are a southern delicacy that has been much loved for more years than I can remember and have their origin in Ancient Rome, and more particularly in the form we know today in the 16th century.

When I make deviled eggs I find it hard to get out of the kitchen with a sufficient number because my family and friends steal them as they are filled. Deviled eggs go particularly well with beer, barbeque and boils. We eat them all year long. They make every meal festive and fun. Don’t forget to get yourself a nice deviled egg plate, they come in every color and configuration you can imagine but a plain white or glass one will do, the eggs are the decoration.

Fix up a few and enjoy!

Makes 4-6 servings

  • 6 large or jumbo eggs, hardboiled
  • 6 tablespoons (or 1/3 rounded cup) mayo
  • ½ – ¾ teaspoon dill relish or finely minced dill pickle
  • A splash of yellow mustard
  • 1 teaspoon cayenne pepper
  • 1/8 teaspoon cayenne pepper
  • Pinch of salt – season to taste
  • Pinch of celery seeds – optional
  • Pinch of turmeric – to give yellow color
  • Splash of Tabasco sauce – to taste
  • Olive slices
  • Boiled shrimp or crawfish tails

Preparation

Peel eggs and slice in half. Carefully (try not to tear white) remove yolks to bowl. Mash egg yolks with fork and add other ingredients except whites. Mix well and season to taste.
Spoon yolk mixture into yolk cavity of egg whites. Plop a small salad shrimp, a fat crawfish tail or an olive slice on each. Chill and serve.
Plan for several per person. Recipe may be doubled or tripled.
Ya’ll have a down home delicious celebration and don’t spare the deviled eggs.

Peggy Sholly
Down Home Delicious®
A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza

Delightfully Delicious Deviled Easter Eggs

 

colored deviled eggs2I do dearly love deviled eggs. They are an all occasion Southern delicacy, delicious anytime you crave a bit of comfort food, quick and easy and addictive. Dress them up with colored whites and they become the center piece for your Easter meal. Maybe, if you are really into fancy this Easter, they will share the limelight with Easter bread! Lucky you if you have both at your table.

I am a late comer to dyeing the whites of my deviled eggs but now that I have arrived I am an avid fan and connoisseur. If you don’t want to do them for your Easter celebration meal, just gather up all the left over Easter eggs laying around and put them to good use the week after Easter. What a great way to make use of the discarded eggs after an Easter egg hunt! You can’t possibly be one of the rare people on this planet to have never eaten a deviled egg, can you? Or maybe, as someone related to me last week, she just didn’t like the taste. I guessed it was the sweet relish in the recipe and she came back with a resounding “YES”. Don’t give up until you have tested these chicklets with dill relish…they are so much more yummy than with sweet relish. Don’t like either relish…leave it out and play around with the seasonings until you have your special taste. That’s allowed.

So my friends, its time to get serious and make some Delightfully Delicious Deviled Easter Eggs. Let’s begin by boiling those honeys properly and then the rest is history.

To help the true novice over the hump we begin by carefully washing our raw eggs in the shell, the recipe calls for 6 but you can boil as many as you want.

Delightfully Delicious Deviled Easter Eggs

Makes 4-6 servings

 

  • 6 large or jumbo eggs, hardboiled and cooled (allow one egg per person)
  • Egg dye or food coloring and white vinegar
  • 6 tablespoons (or 1/3 rounded cup) mayo
  • ¾-1 teaspoons dill relish or finely minced dill pickle
  • 1/8 teaspoon coarse ground black pepper
  • Pinch of salt – season to taste
  • Pinch of celery seeds – optional
  • Pinch of turmeric – to give brighter yellow color, optional
  • Splash of Tabasco sauce – to taste
  • ¼ cup boiled small salad shrimp, minced – optional

 

 

First hardboil eggs

6 or more Large raw eggs in shell, washed
Cool Water

Put eggs in a saucepan large enough to hold all eggs covered with water up to 2 inches from top of pot. Cover with cool water.

Turn heat to high and bring water to a boil. As soon as water begins to boil, turn heat down to medium and boil eggs 10 minutes at a gentle boil.

Pour water off cooked eggs, replace with a cold water bath and bring to room temperature. I gently roll eggs on counter to crack shell and then return them to bath to cool. Use in recipe or peel eggs and eat with salt.

Color egg whites

Prepare a cup or small bowl of cool colored water (or several of different colors) similar to dying Easter eggs. Either add egg dye or a few drops of food coloring and a little vinegar to each cup or bowl. Set aside. Put two layers of paper towels on a large pan and set aside.

Peel boiled eggs and rinse off any pieces of shell. Slice in half. Gently (try not to tear white) remove yolks to bowl.

Carefully put your emptied whites in the colored water and let them sit for a minute or two until they have the depth of color you like…When they have absorbed the color, take them out with a slotted spoon and place them apart on paper towels to drain, you don’t want draining color to touch other eggs. That’s it.

Prepare deviled egg filling

Mash egg yolks with fork or pastry cutter and add other ingredients. Mix well and season to taste. Spoon yolk mixture high into yolk cavity of egg whites. Wallah, you have a very pretty presentation of deviled eggs. Decorate tops with pieces of boiled shrimp, or pimento, or olives, or dust with paprika, or use anything you have available. Chill and serve.

The recipe can be doubled, tripled, etc.

Even a child can do something this easy. Theirs may not be as pretty as yours but nonetheless delicious. How satisfied you both will be with your accomplishment. It’s the chill and serve that is often the deal breaker so just bite the bullet and eat a few chicklets at room temperature. That is precisely why I make more than 6. I eat several at once and chill the rest. How good is that???

If you are fortunate to have a pretty deviled egg platter like I do, even better for presentation and keeping the eggs from sliding around on your platter. If you don’t have an egg platter, you can set them on a bed of shredded lettuce which will pass for grass, or use Easter grass. Everyone really should treat themselves to a deviled egg platter…it is a necessary indulgence in your kitchen. I have seen several beautiful ones at home stores in our area this Easter season.

Peggy Sholly
Down Home Delicious®
A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza