You know what I'm talking about. That's right, deviled eggs.
I'm going to admit that prior to our Easter celebration I thought everyone liked deviled eggs. It turns out Zoe and James (our Easter guest) don't, and I am the only deviled egg fan. Which explains why I am writing this post solo.
Usually when I make deviled eggs, I just guess the quantities of every ingredient and don't measure anything. For the benefit of this post, however, I made a special batch and was sure to write everything down. Here is what I've come up with.
RECIPE: Deviled eggs
1 tablespoon mayonnaise
0.25 teaspoon mustard
1 of those mini-pickles (chopped up really small)
pickle juice (≈ 1.5 teaspoon)
salt and pepper (to taste)
Makes 4 deviled egg-halves. Feel free to double, or quadruple or otherwise increase this recipe.
- Boil the eggs.
- HINT: Put the eggs into a pot and fill it with water (the water level should be at least a centimeter above the eggs). Bring the water and eggs to a boil and turn the heating element to low or off. Cover and wait 10-12 minutes before taking the eggs out. They should be hard-boiled, and the centers won't be green and gross-looking.
- Peel the eggs and slice them in half. Scoop out the yolks and put them into a bowl. Mash up the yolks.
- Add the mayonnaise, mustard and chopped pickle. The chopped pickle is really key here, since it adds necessary texture. If you're a real mustard fan, you can add more mustard.
- Add the pickle juice until the mixture reaches the consistency you want. For me this was about 1.5 teaspoons, but it could change depending on how much mustard you've added or whatever.
- Add salt and pepper to taste.
- Spoon the mixture back into the eggs and sprinkle with paprika (important!)
- Note: If you want to try to be fancy and pipe/squeeze the mixture into the eggs through a plastic bag or pastry tip, whatever. Go ahead and do it on your own time, but just don't show up at my doorstep with your eggs looking like that. It's just silly.
- EAT AND ENJOY.