Deviled Egg Recipe makes easy deviled eggs the old fashioned way with mayonnaise, vinegar, pickles and pimentos.
In the old days cooks made delicious sweet Bread and Butter Pickles to go in their egg salads.
Church dinner or family reunion there would be several plates of deviled eggs, each one a little different.
I thought everyone brought a
dish of these because they were easy to make. But I learned it
was because folks loved them and gobbled them up fast.
This is one of Mama's old recipes made easy. Customized it to your taste by adding additional ingredients suggested. I prefer chopped pimentos and paprika.
Place eggs in a large saucepan. Add water and salt. Bring to a boil and cook 15 minutes.
Remove from heat. Drain. Pour on cool tap water to make eggs cool enough to handle.
Remove egg shells immediately and rinse eggs to remove any shell
fragments. Set eggs aside to cool while you start preparing the filling.
Slice cooled eggs in half, lengthwise or crosswise. Remove yolks and place into mixing bowl.
Add other ingredients and mix until smooth and all lumps are gone.
Stuff each egg white with filling until all is used up.
If desired, top (garnish) with one of your favorite ingredients listed below.
You can stir one or more of the above ingredients into the filling mixture instead of putting it on top of the eggs. Serve on a platter with no embellishments or on a bed of lettuce or spinach leaves. Make it your own recipe, adding the extra ingredients you like!
I recently made this next recipe when I was trying to use up leftover Lime Tarter Sauce. It was delicious!
Eggs, boiled and cooled
Homemade Lime Tarter Sauce
Green Onions or Chives, finely chopped
Slice eggs in half lengthwise or crosswise. Remove yolks and place in a small mixing bowl. Mix in enough Lime Tarter Sauce to make it as moist as you prefer. Spoon into egg cavities. Top with chopped onions or chives.