Barb’s awesome deviled eggs

Over on Collective Sigh today, Andante is trying to come up with a recipe for something to bring to the family feast on Thanksgiving. Hopefully this fits the bill. Barb doctored up the standard deviled egg recipe and came up with something recognizably traditional, but with a subtle zing to it.

Barb’s Deviled Eggs eggs (we usually make about 2 dozen) mayonnaise honey mustard sweet pickle relish pepper salt paprika

The astute observer will notice the lack of measurements on the list above, because I don’t measure anything for this recipe. I just add stuff a little at a time, and adjust everything to taste.

I would never have guessed this, but a lot of my friends and family don’t know how to hard-boil an egg! Nobody ever admits to this, but an egg aficionado (such as myself) can always tell when this is done poorly. So here’s the first step, cooking the eggs: Put the eggs in a pan of cool water. (If you’re worried about them cracking, stick the big end of each egg with a pin, but be sure not to poke all the way to the yolk!) Add a tablespoon of white vinegar and a half teaspoon of salt to the water. Over medium-high heat, bring the water to a rolling boil. Turn off the heat, cover the pan, and let sit for 10 minutes. Cool the eggs — Pour off the hot water and cover with cold water. Repeat whenever the water gets warm, until the eggs are cool.

Remove the egg shells and cut the eggs in half. Put all the yolks in a bowl and all the whites on a serving plate.

Add some mayo to the yolks, maybe about a ¼ cup per dozen eggs. (Go easy! You can always add more, but it’s kind of hard to take it out once you add it!) Add about a tablespoon of pickle relish and a ½ Tbsp honey mustard to the eggs, grind up some pepper and mix everything with a fork. Taste early and often. You should notice the pepper- and mustard taste, without being overwhelmed by them. Add more if needed. Once you get the pickle relish, mustard, and pepper adjusted, add more mayo until the consistency is right. If the mixture is too sweet, sprinkle in a little salt.

Scoop the yolk mixture into the whites. Once all the whites are filled, sprinkle with paprika.

If you make these ahead of time, keep them in the frig. They travel fine, as long as you’re only driving up to an hour or so. Otherwise leave the yolk mixture in a bowl, and put it in an ice chest along with the egg whites. Then fill the eggs when you arrive. (Don’t forget to bring the paprika with you!)

About Jim Vanderveen

I'm a bit of a Renaissance man, with far too many hobbies for my free time! But more important than any hobby is my family. My proudest accomplishment has been raising some great kids! And somehow convincing my wife to put up with me since 1988. ;)
This entry was posted in Recipes, Uncategorized and tagged , . Bookmark the permalink.

10 Responses to Barb’s awesome deviled eggs

  1. andante says:

    Honey mustard…I’ll try that next time.

    Once upon a time, my mother-in-law (chief deviled egg maker in the family) made several dozen beautiful specimens decorated with paprika. I made mine without, as I knew my kid (and a few others) wouldn’t touch paprika.

    My 4-yr-old nephew took one look at my daughter’s plate and asked (loudly) “Where did you get the eggs without the dirt on them?”

    That was about 16 years ago, and I’m still laughing.

  2. jim says:

    “…without the dirt…” LOL!

    Don’t do anything to upset the chief deviled egg maker. Nature hath no fury like a mother-in-law scorned! But if you do give the recipe a try, let me know how it goes for you.

  3. Pingback: SonicChicken weblog » Blog Archive » Happy Thanksgiving!

  4. andante says:

    Tried the eggs – very delicious! Whole saga here.

  5. Recipe says:

    I made it… think I amde it wrong…. :\ becasue I’ve had better.

  6. Deviled Egg says:

    Deviled eggs are the best and your recipe sounds perfect!

  7. Pingback: Thanksgiving 2008 at SonicChicken blog

  8. Pingback: Getting ready for Thanksgiving 2009 at SonicChicken blog

  9. Jim says:

    Sometimes the eggs are a bit difficult to peal, especially if they’re super fresh. Today I did a small test batch of 4-day-old eggs with some vinegar and salt added to the water per this suggestion. They all pealed very easily, and there was no discernible vinegar taste. I have updated the instructions accordingly.

    • thekajunqueen says:

      @Jim–as soon as you boil your eggs…. put them in a ice bath (this stops the yellow from getting a green tint color to them…..when they are cooled crack the bottom of the egg and roll it on the counter….then roll it in your hands….make sure the WHOLE shell it cracked up…..if the shell doesn’t fall off on it’s own (try it under running water) start peeling from the bottom – BREAK the membrane between the egg and the shell – I can do many dozens of eggs without losing even one egg. I don’t use vinegar or salt….give it a try – my brother-in-law didn’t believe me either- now he is an egg peeling fool! :)

Add Comment Register



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>