Perfect Every Time Deviled Eggs

PERFECT EVERY TIME DEVILED EGGS

One thing I love to have in the summer for snacking are deviled eggs. They are cool and creamy and just plain wonderful! My Grandmother taught me how to make these when I was little and I have been playing with different recipes over the years but nothing ever beat Grandma's recipe. I altered it a bit and sometimes will add toppers (which I will suggest later) and my family absolutely loves them. I can't leave a plate out when my dad is around or they will be all gone in a matter of minutes. So when he comes over I usually make at least 2 dozen. 😉 Trust me. You can't go wrong with this recipe.

1 Dozen large eggs

1/2 cup Regular mayonnaise (do not use light..it won't come out right and it won't taste good)

1tbs Yellow mustard

4 Sweet gerkins

1tbs Gerking juice

Salt and Pepper to taste

Place the eggs in a large pot and cover just to the top of the eggs with water. Boil on high for 6 minutes. Take off the heat and let rest for 5 minutes.

While the eggs are cooking, Fine dice the gerkins and mix together with the mayonnaise, mustard, and gerkin juice in a small bowl. Add salt and pepper to taste. 

***Remember, always taste your food before you add more salt and to also make sure it tastes the way you want it. You can always add more but you can't take away.

When the eggs have finished cooking, run cold water over the eggs for about 5 minutes or until cool enough to handle. Peel and cut in half. Spoon the yolks into a large mixing bowl and set the empty whites on a plate to the side.

Spoon the mayonnaise mixture into the yolks and beat together with a hand mixer. If you don't have a hand mixer you can use a whisk but it will take a bit longer. Mix until velvety smooth. (Don't use a food processor or you will have a liquidy mess!)

Once the yolk and mayonnaise mixture is nice and smooth, spoon the mixture into the empty whites until they are just a bit overflowing. 

Place your deviled eggs on a serving platter or a plate and add the following toppers if you like (these are some of my favorites):

Jalapeno rings

Bacon pieces

Green Pepper slices

Smoked Paprika

Paprika

Bits of celery (finely diced)

Or anything else you think would taste and look good as a topper

You can refrigerate these for up to 4 days so they are great for a make ahead recipe. Also, if you want to get creative, crab is an excellent addition to the mixture! Believe me if I could afford it I would add it every time! 

I hope you enjoy these as much as I do and as always..Happy Cooking!