I’ve always guessed at how much of each ingredient to use for deviled eggs. I recently found this recipe that uses the same ingredients I use and it gives measurements! My deviled egg container holds 8 eggs so I added the measurements in parentheses for 8 eggs. I’ve tried it a few times and they came out really good every time. Tom raves about how good they are.
Ingredients:
• 6 hard-boiled eggs (8 eggs)
• 1/4 cup Mayonnaise or Miracle Whip (1/3
cup)
• 1 tsp. Dijon mustard (1 1/4 tsp)
• 1/2 tsp. white vinegar (3/4 tsp)
• 1/4 tsp. salt
• Paprika or smoked paprika to taste
Directions:
1.
Slice eggs in half lengthwise. Remove yolks to a
medium bowl.
2.
Mash yolks with a fork.
3.
Add mayonnaise (or Miracle Whip, if using), mustard, vinegar,
and salt; mix well.
4.
Spoon a heaping spoonful of yolk mix on each egg white
half.
5. Sprinkle
with paprika or smoked paprika.
Notes:
·
We usually use very little, or no, salt so I
didn’t increase that measurement. But the eggs did need salt so don’t skip it.
·
Be sure to use fresh eggs. To test the
freshness, fill a glass or bowl with cold water and submerge the egg: (https://www.southernliving.com/food/dairy/eggs/how-to-tell-if-an-egg-has-gone-bad)
o If the egg sinks to the bottom and lays flat on its side, it’s still fresh.
o If it sinks, but stand on one end at the bottom, it is not as fresh but still edible.
o An egg that floats to the top is not fresh and could be spoiled.
·
I usually boil 1 or 2 extra eggs to make up for wrecking
the white of as couple of them.
· I discovered the trick to peeling hard-boiled eggs without wrecking the white.
o Crack just the large end of the egg, not the sides, and peel from the end. It’s not 100% perfect, but almost.
o Also, make sure they are cold before cracking them. I drain the hot water out of the pan, put a lot of ice cubes in, and fill with cold water. Then let it sit until the ice is melted and the eggs are cool.
