Everything was going good today, until the power went out and I remembered that I had helpless, two-day-old baby chicks relying on their heating lamp to keep them warm. I mean come on power-people, I have chicks to keep alive! And, of course, this happened during our little one day cold snap. Poor things! I called the power company and she told me a squirrel probably got on the line and caused a transformer to blow. After hearing this I realized my chicks had it pretty good. Poor squirrel!
Moving on…after fixing all of those beautiful tie-dyed eggs and the way cool dinosaur {fossil} eggs we needed to find something to do with all of those hard-boiled eggs. The first thing that came to mind was deviled eggs. Don’t you just love deviled eggs? It’s probably my favorite way to eat eggs, unless using them in a baking recipe counts.
There’s really not much to making them. You’ll need 6 hard-boiled eggs, 1/4 cup of mayonnaise, 1 teaspoon of mustard, and 1 teaspoon of sweet pickle juice. And before you even say it – I know… my eggs yolks look a little too done. Yep, I’m still getting used to a new range. I thought boiling was boiling, but apparently not.
Mix all of the above ingredients together in a bowl. If you prefer your pickles a little sweeter (like me) you can take out about a teaspoon of the mayonnaise and add an extra teaspoon of the sweet pickle juice.
When everything is mixed you can fill your eggs. I usually do not pipe mine in and spoon it in instead. I like to spread the filling over the entire egg surface as opposed to filling just the little hole. I mean the filling is the best part anyway, right?
I know. They look delicious don’t they.
Keep in mind – these were dyed eggs before the were deviled eggs. The discoloration your seeing is perfectly acceptable.
Deviled Eggs: Easter {Eggs}travaganza
Ingredients
- 6 eggs, hard-boiled, shells removed
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- 1 teaspoon sweet pickle juice
Instructions
- Cut eggs in half long-ways, remove yolk and put into a bowl. Add the mayonnaise, mustard, and pickle juice; mix until creamy. Add salt and pepper to taste; mix.. Fill the eggs with the yolk filling, covering the entire surface. Sprinkle with paprika.
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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