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Saturday, February 12, 2011

deviled eggs

super bowl sunday gathering and i brought smoked salmon and deviled eggs...lots of deviled eggs and they were gone in a heartbeat and everyone wanted to know my 'secret'. years ago my friend marg maurer told me that she used chopped sweet pickle in her eggs. i tried it and loved the combination of sweet with a bite and have done that ever since with one small change. i switched to sweet pickle relish which is a little easier.

 i boiled 14 eggs for this batch and for the first time ever, measured the ingredients. they measurements will    vary depending on the size of the eggs and also the number of eggs  but if the proportions are close it should work

1 cup light mayo
2 heaping tablespoons dijon mustard
1/3 cup chopped and drained pickle relish
1 teaspoon creole seasoning

boil, chill and peel the eggs and cut in half.( i put them in ice water immediately after they are hard boiled to stop the cooking time. it also makes them easier to peel.) place the yolks in a bowl and crumble with a fork. add mayo, mustard, relish and seasoning and blend.
i place the relish on paper towels to get rid of the excess moisture. i even chop it on the paper towels. scrap it off with the chopping knife.
i filled the eggs with a pastry bag because they were 'going out' otherwise i just fill using 2 spoons. add a sprinkle of cajun seasoning and enjoy!

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