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Friday, June 18, 2010

Momma's deviled eggs..

So, I remember eating these for the first time and thinking I could eat the entire platter full.  I do not know to this day what all was in the mix but have tried many recipes since then and we we are talking 20+ years.  I made these for a Ladies Night Out event last night and ended up not making it but luckily was going to meet our mommy friends today so I would not have to eat deviled eggs for the next 3-4 days!  (My husband doesn't eat them because his mom always makes the relish tray and deviled eggs for every family occasion - that is another story).  But anyway, here is what I put together for the gals.. and they requested that I post the recipe.

By the way, I got the deviled egg holder/transporter from Wal-mart for $5.67.  It hold 18 halves or 9 eggs total but I always make a few extra to "test" my eggs and just in case peeling doesn't happen as smoothly as I like it, too.

dozen boiled eggs
4 heaping tablespoons of mayonnaise
1 heaping tablespoon of sour cream
1 tablespoon of cream cheese
1 tablespoon olive oil (estimate)
2-3 tablespoons sweet relish
1 celery stalk finely diced
1/2 small yellow onion finely diced
sprinkle of garlic powder (or adobo seasoning)
few dashes of pepper

I put the eggs in to a large pot and cover with water.. Bring it to a boil for two minutes, reduce heat and cover, simmer for 10 minutes.  Then pour hot water out and cover with cool water.  Let eggs cool.
Peel eggs in running cool water to remove all shells.  I usually crack and light roll on the cutting board.. there is nothing like getting a good peel and it comes off easily but that doesn't always happen.  Let whole eggs sit in cold water while finishing the peeling of the rest of the eggs.. This will also help with any shell/skin you might have missed. 

After peeling is complete, rinse off your cutting board (if you have any pieces of shell on there, etc.)  Cut in half and place yolks in a mixing bowl.  I use my handy dandy little food processor to finely dice the onion and celery.  Mix in with remaining above ingredients and whip it good.. I like my creamy.  Then I use a fork to put the mix into the egg halves scooping it down with a spoon.. oh and top with paprika (optional).

Enjoy!  (If I left something out just comment or shoot me a message .. trying to type this up quickly with a toddler HAHA and one more on the way!!!)


Egg Head said...

Regarding, "just in case peeling doesn't happen as smoothly as I like it"

I have been look up on the web on what tips and experiences have people peeling eggs. I was in the same boat until recently when I found a toaster that does the trick. I liked it so much that I have created a dedicated website to discuss it.

Leslie said...

Hi! Thanks for your comment. So, the steaming method used by this toaster causes the peeling to be easier?

Egg Head said...

Hi, yes. That's what I noticed. I don't know the physics behind it, but it seems to work each and every time.
Once done, sometimes the eggs even have a nice crack on the shell. I am yet to see an egg that can't be perfectly peeled with this approach.

Leslie said...

Well, I will definitely have to check it out then - I want a toaster, too. Thanks so much!!