Deviled Eggs…wow, the amount of flavor and health packed into such a pretty little package is almost unbelievable. Whether preparing the traditional deviled egg recipe or the not so traditional, satisfaction surely awaits you!
One of my children’s favorite memories of my granny is her quaint kitchen adorned with deviled eggs at EVERY dinner hosted in her home. I say “hosted” not that it was an uppity affair, but for the fact that she loved through the food that she prepared for others.
Her son, my dad, joined her for lunch everyday to find a spread of potato gratin, butter beans or black-eyed peas, potato salad (no, she didn’t have a problem with serving two potato dishes), stewed meat (it was the cheapest cut, yet the most flavorful meat I have ever tasted), fried okra, DEVILED EGGS, and an array of pies (some left over, some fresh right out of the oven). Deviled eggs were treated almost like bread; you just have to have it at every meal.
I loved her simple, traditional recipe for deviled eggs, but as I have been thinking of new ways to jazz up the ordinary deviled egg, I have found that her recipe really isn’t that traditional after all. Most people use sweet pickles in their deviled egg recipe. Granny used dill. She also added minced celery to the mix. If I had to pick a “secret” ingredient to her soup, salads, deviled eggs, roasts, and other delicacies that I received from her kitchen, it was celery.
Deviled eggs are really quite easy to prepare and they are a great way to get nutrition into your children. Egg yolks are one of the most nutrient-dense, antioxidant-rich and vitamin-laden foods on the planet! Vitamin A, E, B6, B12 and D plus calcium, phosphorus, zinc, thiamin, and folate are contained in the yolks of eggs. Maybe this is the reason my Granny’s table was never without them.
All I know is that I loved deviled eggs. They are kid-approved, adult-approved, and all in-between approved.
Believe it or not, the inspiration for the “toppers” I have chosen for the playful deviled egg tray, are LEFT-OVERS. As funny as it may seem, they work perfectly on top of deviled eggs. Left-over ham, bacon from breakfast, and avocados as well as tomatoes from the salad don’t go to waste.
There certainly isn’t anything wrong with the traditional deviled egg recipe, but something so easy as using a few left-overs for a topping, can take traditional perfection to surprisingly AMAZING.
Deviled Egg Recipe
8 large eggs
1/4 cup mayonnaise
2 tablespoons celery heart, very finely chopped (about 1/2 celery stalk)
2 tablespoons dill pickle relish
1/2 teaspoon prepared mustard
1/8 teaspoon Kosher salt
a grind or two of freshly ground pepper
Optional Toppings: avocado and tomatoes, ham and chives, bacon and chives, pickled jalapeño, paprika
Place eggs in a single layer in saucepan; add about 3 inches of water to the saucepan and bring to a boil. Once the water reaches a boil, turn off the heat, cover the eggs, and set aside for about 15 minutes.
Drain the water from the eggs and replace with cold water and ice. Peel the eggs by tapping them on all sides until the entire egg shell is cracked. Peel under cold running water.
Slice eggs in half lengthwise, and remove the egg yolks. Place egg yolks in medium-sized bowl and mash with a fork. Stir in mayonnaise, celery, relish, mustard, salt, and pepper and mix well. Spoon yolk mixture into the egg whites or use a pastry bag to pipe the filling into the whites. Sprinkle with paprika and any other topping if desired. Store and cover in refrigerator.