Deviled Eggs Recipe/Kitchen Tip: Perfectly Peeled Eggs, Every Time.
I've always loved deviled eggs. And bonus, they're packed with protein and all of the essential amino acids, too. So today, I'm going to share with you my recipe, plus a little kitchen tip.
These are by far the best tasting deviled eggs, bar none.
This recipe calls for 6 eggs, so it may be doubled. These eggs are always a hit at potlucks.
1/4 cup mayonnaise (not Miracle Whip)
1/2 teaspoon Mustard
1 1/2 teaspoon Pimento
1 1/2 Tablespoon Wickles Pickle Relish (You may substitute regular pickle relish if you wish, but I like the lil' kick this relish gives).
Salt and Pepper to taste
Place eggs in saucepan. Cover with cool water. Instead of immediately boiling, I gradually turn up the heat, because otherwise your shells will crack, and this can invite bacteria if you choose to save the eggs for later use.
Kitchen Tip: Add 1/2 teaspoon baking soda to the water.
Bring water to a rolling boil, then cover pan with lid and remove from heat.
Let stand 15 minutes.
Pour off water and add cool water. Repeat this process two to three times until cooled. Ideally, you want the eggs room temperature. (I often add ice cubes to the cool water to speed up this process).
When eggs have cooled, gently tap eggs on the counter to initially break the shell. Peel eggs.
Slice and place cooked egg yolks in a bowl. Mash yolks with a fork. Gradually add remaining ingredients, stirring well.
Place egg mixture into the yolks. I use a Wilton tool (tip 4B) to do this.
Sprinkle each egg with a small amount of Paprika.
Place a sprig of dill on each egg yolk (if desired).