A springtime treat...
It really is the simple things that make the change of seasons so enjoyable. I always think of deviled eggs as one of those things that helps herald in spring/summer. We always had deviled eggs at Easter growing up, so that's probably why. After that, we enjoyed them at summer barbecues and picnics and, of course, on Fourth of July. They're a simple, wonderful warm-weather dish ~ easy to pop in your mouth and they never last long enough to spoil in the heat. They usually make their last appearance around Labor Day weekend and then they are gone again, waiting to be rediscovered next spring.
I've always thought deviled eggs were one of the easiest things to make, but I recently came across someone who said they had never learned. In case there are any others out there, I thought I'd share my simple recipe.
P.S. For the dish lovers out there, the fabulous pink plate the eggs are sitting on is a vintage beauty I picked up at a flea market. It only makes an appearance in spring and summer, it seems. And for my The Art of Living Beautifully readers, you're not seeing double, I shared this recipe there earlier in the week.
Boil a dozen eggs until cooked through. Cool, then peel the eggs. Cut each egg in half lengthwise and gently pop out the hard egg yolks into a bowl. Using either a masher or food processor, crumb the egg yolks. Add about 2 teaspoons of mustard (I use a teaspoon each of yellow and golden), 1 teaspoon of sweet relish and 1/4 cup to 1/3 cup of mayo. Add a pinch of salt and stir together, blending well. Taste the mixture and see if it needs a little more salt or perhaps a little sugar (as odd as that sounds). I often find that a little less than a packet of Splenda will do the trick. It may need a little more mustard or mayo to suit your taste.
Fill each egg with a teaspoon full of the creamy yolk mixture and refrigerate for a couple of hours. Before serving, you can sprinkle with paprika, fresh chives or even little pieces of crumbled bacon ~ whatever strikes your fancy.
Note: This should serve 4 to 6, depending how many deviled egg lovers you have on hand. I find that two deviled eggs (1 whole egg) per person is a good rule of thumb.
Photo by The Pink Home