Deviled Eggs
These are just simple deviled eggs. Never had a written recipe always went off taste. Another one I learned from my mom. And ever since mom and dad had chickens, and we have had fresh eggs they are even better. I do half with pickles and half with olives. No need to add salt the !mustard pickles and/or olives gives it plenty of salt.
Deviled Eggs
These are just simple deviled eggs. Never had a written recipe always went off taste. Another one I learned from my mom. And ever since mom and dad had chickens, and we have had fresh eggs they are even better. I do half with pickles and half with olives. No need to add salt the !mustard pickles and/or olives gives it plenty of salt.
Cooking Instructions
- 1
Place eggs in a pot with plenty of room
- 2
Add water. About an inch over the eggs. Add just a touch of salt. This helps with peeling them.
- 3
Bring to boil.
- 4
Cover and turn fire off and let stand for about 5-10 mins. You can check to see if done by spinning the egg. If it spins and is wobbly its not done.
- 5
Run cold water over eggs.
- 6
Peel eggs. I find its easier to peel them when they are still a little warm
- 7
Slice in half
- 8
Remove yolk place in a separate bowl
- 9
Add a spoon full of mayo, and some mustard and smash and mix till creamy. This is where u taste and see if it needs more mayo or mustard
- 10
Optional: Add chopped pickles and/or chopped olives if desired. Taste.
- 11
Fill eggs with yolk mixture. I start with a spoon full, to make sure I get them all then add extra if there is more.
- 12
Optional: slice green olives and place a slice on each egg.
- 13
Sprinkle with paprika.
- 14
Serve!
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