Now that the Easter day celebration is over, it’s time to do something with those leftover eggs. One of my favorite uses for hard boiled eggs is Deviled Eggs. (Egg Salad isn’t far behind!) Over the years I’ve perfected my recipe (although it’s always slightly different in taste….) and I thought I’d share it with you.
To begin with you need a Deviled Egg container — something that will hold the eggs in place. I got mine as a Christmas present many years ago from my niece. It holds 24 egg halves. So let’s get started.
18 eggs — Cover eggs with water and bring to a boil. Boil at medium heat for 5 minutes. Let sit until water cools. (typically 3-4 hours) Then crack shells all around by hitting gently on a hard surface. Peel broken shells away, rinse and drip dry on clean paper toweling. Then cut each egg in half, scooping out the yolk into a separate bowl. Place egg halves in Deviled Egg container.
Chop the egg yolks in the bowl. Into the bowl with the egg yolks, mix:
1 heaping T minced onion (or to taste)
1 sprinkle of garlic powder (or to taste)
1 heaping T celery salt (or to taste)
1 T French’s salad mustard (or to taste)
1/4 c Miracle Whip (or more depending upon desired consistency, but it needs to be a little thick to hold its shape)
Once mixed, scoop up some mixture with a tablespoon in one hand. Then using a teaspoon in the other hand, push off an appropriate amount of the egg yolk mixture into the holes of the egg halves. After all the mixture has been evenly divided between the egg halves, sprinkle dill weed and paprika over each egg. (Looks like Christmas!) Be sure to keep refrigerated until being served, although they are their most tasty at room temperature.
Chop the remaining 6 eggs, yolks and all, and follow the same recipe as above, except double the mixture. Serve on crackers or bread of your choice.
- I boil more eggs than necessary because it seems I always have a problem getting a couple out of their shells without complications, and you always want whole, unmangled eggs to use for Deviled Eggs. The broken eggs can be used for egg salad.
- If you aren’t able to make your Deviled Eggs right away, refrigerate them until you’re ready. To make peeling easier, warm the eggs to room temperature. Four eggs for 30 seconds in my microwave is just right.
- When drip drying peeled eggs, place on paper toweling that has been placed inside a bowl to keep the eggs from rolling away.
- I used to use fresh onions and celery, but I found if the eggs sit more than a day, the mixture begins to weep. So to assure good-looking Deviled Eggs, I switched to dehydrated veggies. I still like to use fresh veggies in my egg salad, if I know it will be eaten right away.
- Large size eggs are the best for Deviled Eggs. Get to know your grocer and the products they sell. I purchase large eggs from certain stores I know sell eggs which are on the largest end of the large-egg weight range. Certain chain stores in my community sell eggs on the small end of the large-egg weight range. Then you might just as well buy small eggs right away and pay the cheaper price.