Classic Deviled Eggs

Happy Spring! I have been enjoying every bit of these warmer days and trying to get outside with Bryant as much as possible! I can’t believe April is already half way over… Seems like it was just Christmas!

Spring is probably my favorite season… Mainly because of my birthday, but also because of all the new-ness it represents. I love the warmth, the longer days and the flowers… Easter is also one of my favorite holidays. Of course, it’s a beautiful time of remembrance of what Jesus did for us on the Cross and how He rose from the dead. But it’s also the perfect time to be with family and friends.

Since I was thirteen years old, I have always brought deviled eggs to our family Easter lunch. I have become quite the expert on making these and have perfected my recipe over the years… I thought I would take the time this year to share it with all of you!

I know deviled eggs aren’t the most glamorous food, but I think they are highly underrated. I love them as a snack or a side for family gatherings. And I was actually just reading about a traditional Seder dinner for Passover and it actually includes a boiled egg, representing life… (Ok, sorry, I’ll stop being a Bible nerd :)

Deviled Eggs

Recipe makes 24 Eggs

  • 12 eggs

  • 6 Tbs Duke’s mayonnaise

  • 4-6 Tbs Claussen pickle juice

  • 3 tsp mustard

  • Pinch of salt

  1. Fill a large stock pot with water and bring to a rolling boil. Carefully drop your eggs into the water using a slotted spoon and set a timer for 11 minutes. While these are cooking set up a large bowl of ice water in your sink. When the time is up, drain your eggs and place them into the ice water immediately to stop the cooking. This is very important unless you prefer your egg yolks to be gray… You do you.

  2. Once your eggs cool, peel them as carefully as possible. I honestly don’t mind if there are a few dents in my eggs… Gives them character : )

  3. Next you will need to slice your eggs in half and place the whites in your serving dish/platter and then put your yolks in a bowl. I like to slice my eggs in half across in the middle. I just like them better that way. But the traditional way is lengthwise, so do whatever you prefer. Something about cutting them short ways is just so cute to me!
    * Something I have learned over the years is to keep a wet paper towel or a dish cloth near by while you cut your eggs and wipe your knife off after each egg. This will keep the yolks from smearing all over the egg white halves.

  4. Once your done separating the whites from the yolks, use a spatula to stir the yolks with the mayonnaise, mustard, pickle juice and salt. I put estimated totals in the list of ingredients, but you can put more or less according to your taste. But, one thing you cannot change is the brands of mayonnaise and pickles. I will not waiver on this. Duke’s mayonnaise is the best and Claussen pickles are the best. Sorry. That’s just a fact.

5. When you get your yolk mixture to your preferred texture and taste, you will need to transfer it back into the egg whites. If you have fancy piping bags, use those, but I just spoon the mixture into a good old fashioned ziplock bag. I cut one corner of the bag in a zig zag pattern using kitchen scissors and then squeeze it carefully and slowly in a circular motion.

Happy Easter, y’all! I am going to try and be back to share more Easter recipes before the weekend gets here, so stay tuned! : )