Having a party? A brunch? A BBQ?
Need something easy and quick to bring or add to your table?
Deviled eggs are an appetizer that many people enjoy and can be served immediately or kept in the refrigerator for a day or two before you need them.
This particular recipe goes back 3 generations to my Great Grandmother.
These are a German-style Deviled egg.
She made these for her family and now I make these for my family and friends.
This egg appetizer is one to go first off my table and are always complimented on.
If you are needing an appetizer to add to your meal, try this recipe.
Deviled eggs are pretty basic when it comes to prepping them, it's a recipe that gets better every time you make it.
You learn to add a little more spice or dressing, to give you that perfect flavor you are trying to achieve.
I have made this recipe more times than I can count, and one thing I have learned is to use older eggs.
Buying eggs fresh from the store and turning them into Deviled eggs the same day, may turn out good.
I have learned that using eggs that are a little older, are easier to work with.
When prepping these Egg appetizers, you want to cut them vertically, not horizontally.
This will allow them to lay flat on your tray and be easier to fill.
Before you begin peeling them and cutting them, you want them to cool completely.
After your eggs finish boiling, put them in a big bowl of ice water and let them sit until they are no longer warm.
Checking them is easy, just remove one from the ice bath and hold in your hand. If it feels warm at all, place back into the water.
If it's cold then you are ready to peel.
Every time I make this recipe, it takes me back to when I was a child.
Visiting my Grandmother for Holidays, I remember sitting in the family room playing and watching my Mother and Grandmother setting the table.
This recipe is one that was almost always on the table.
I am always reminded of those moments when I put these on my table.
For this specific recipe, adding a little texture to it gives it a different flavor and bite.
This traditional German recipe that was developed by my Great Grandmother, has pickles and mustard.
I love pickles, so I always add a little more than I probably need, but it definitely ramps up the flavor and adds a crunch.
Another thing that is added for texture, is I chop up one of my eggs and add it to my filling.
This will give you such a bold flavor and texture in every bite. It's simply delicious!
1. Place your eggs in a large saucepan. Cover with water. Add a sprinkle of salt.
2. Bring water to a boil and turn off the heat. Let your eggs sit in the hot water for 12 minutes. Transfer your eggs to a large bowl filled with ice water. Allow the eggs to sit in the ice water until completely cool.
3. Remove the eggs from the ice water once completely cool and begin removing the shell. I gently crack the shell first with the back of a spoon and then try removing the shell. After the shell is removed, run under water to remove any small bits of shell that could be remaining.
4. Once all the eggs are cleaned, place on a cutting board and cut in half with a paring knife. Be gentle about this so you are sure to not rip the egg.
5. After cutting your eggs in half, with the tip of a spoon, gently pull out the egg yolk and put into a medium-sized bowl. Using a fork gently start mashing them, but don't completely mash them into a paste, rather keep them somewhat chunky so when you bite into one of these, you get great taste and texture.
6. Take one of your empty eggs, and chop into small pieces. This will be added to your bowl of yolks.
7. Add your mustard, mayonnaise, sugar, salt and pepper and pickles to your bowl of yolks. Mix well. Time to taste test. Here you can be creative, if you feel it needs more sugar, add it. More salt or pepper, add it. But remember to add a small amount at a time, and then taste it. Always keep in mind, you can always add more, but you can't take out. So I always add the tiniest bit at a time then taste test it.
8.Time to fill. Using two teaspoons, start adding your filling to your eggs. I add enough to slightly overfill them. Once all are filled, sprinkle with paprika and either serve immediately or refrigerate.
Need something easy and quick to bring or add to your table?
Deviled eggs are an appetizer that many people enjoy and can be served immediately or kept in the refrigerator for a day or two before you need them.
This particular recipe goes back 3 generations to my Great Grandmother.
These are a German-style Deviled egg.
She made these for her family and now I make these for my family and friends.
This egg appetizer is one to go first off my table and are always complimented on.
If you are needing an appetizer to add to your meal, try this recipe.
Just Bring to a Boil
Deviled eggs are pretty basic when it comes to prepping them, it's a recipe that gets better every time you make it.
You learn to add a little more spice or dressing, to give you that perfect flavor you are trying to achieve.
I have made this recipe more times than I can count, and one thing I have learned is to use older eggs.
Buying eggs fresh from the store and turning them into Deviled eggs the same day, may turn out good.
I have learned that using eggs that are a little older, are easier to work with.
Cut Vertically, Not Horizontally
When prepping these Egg appetizers, you want to cut them vertically, not horizontally.
This will allow them to lay flat on your tray and be easier to fill.
Before you begin peeling them and cutting them, you want them to cool completely.
After your eggs finish boiling, put them in a big bowl of ice water and let them sit until they are no longer warm.
Checking them is easy, just remove one from the ice bath and hold in your hand. If it feels warm at all, place back into the water.
If it's cold then you are ready to peel.
A Childhood Recipe
Every time I make this recipe, it takes me back to when I was a child.
Visiting my Grandmother for Holidays, I remember sitting in the family room playing and watching my Mother and Grandmother setting the table.
This recipe is one that was almost always on the table.
I am always reminded of those moments when I put these on my table.
Adding Texture
For this specific recipe, adding a little texture to it gives it a different flavor and bite.
This traditional German recipe that was developed by my Great Grandmother, has pickles and mustard.
I love pickles, so I always add a little more than I probably need, but it definitely ramps up the flavor and adds a crunch.
Another thing that is added for texture, is I chop up one of my eggs and add it to my filling.
This will give you such a bold flavor and texture in every bite. It's simply delicious!
Pin for later
Ingredients
- 9 Eggs
- 2 Tbsp of Mustard
- 1 Tbsp of Sugar
- 1/4 Cup of Mayonnaise
- 2-3 Tbsp of Chopped Pickles
- 1/4 tsp of Salt and Pepper
- Paprika for Garnishing
Instructions
1. Place your eggs in a large saucepan. Cover with water. Add a sprinkle of salt.
2. Bring water to a boil and turn off the heat. Let your eggs sit in the hot water for 12 minutes. Transfer your eggs to a large bowl filled with ice water. Allow the eggs to sit in the ice water until completely cool.
3. Remove the eggs from the ice water once completely cool and begin removing the shell. I gently crack the shell first with the back of a spoon and then try removing the shell. After the shell is removed, run under water to remove any small bits of shell that could be remaining.
4. Once all the eggs are cleaned, place on a cutting board and cut in half with a paring knife. Be gentle about this so you are sure to not rip the egg.
5. After cutting your eggs in half, with the tip of a spoon, gently pull out the egg yolk and put into a medium-sized bowl. Using a fork gently start mashing them, but don't completely mash them into a paste, rather keep them somewhat chunky so when you bite into one of these, you get great taste and texture.
6. Take one of your empty eggs, and chop into small pieces. This will be added to your bowl of yolks.
7. Add your mustard, mayonnaise, sugar, salt and pepper and pickles to your bowl of yolks. Mix well. Time to taste test. Here you can be creative, if you feel it needs more sugar, add it. More salt or pepper, add it. But remember to add a small amount at a time, and then taste it. Always keep in mind, you can always add more, but you can't take out. So I always add the tiniest bit at a time then taste test it.
8.Time to fill. Using two teaspoons, start adding your filling to your eggs. I add enough to slightly overfill them. Once all are filled, sprinkle with paprika and either serve immediately or refrigerate.
Pin for later
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