The end of April is sort of a random time to be posting about deviled eggs, I know. Easter was over ages ago, and I’ve already swooned over eggs in this series of posts. Yet here I am, with an egg recipe.
Hey eggs- I just can’t quit you.
I’ve always been a rabid fan of deviled eggs. I especially am a rabid fan for my grandmother’s deviled eggs. Whenever there is a major family event that requires food, I’d beg her to make them for me.
Stating the reason of seasonality in cooking, she would refuse my pleads every Thanksgiving, random birthday, the dog’s birthday, Fourth of July (“It’s too hot for eggs, are you crazy?”), and Christmas- but come Easter, she would gift me with my own plate of deviled eggs. And I, little porker in training, would stand in her kitchen and eat them one-by-one.
A few days before the Big Man and I got married, we threw a barbecue at my parent’s house to welcome out-of-town guests. My grandma showed up with my own special plate of deviled eggs and I freaked out, then hid them in the garage and ate them there so no one would ask me to share. I think I gave two to the Big Man, which was a huge sacrifice for me. You know, learning to compromise in marriage and all that.
I’ve never been able to pinpoint exactly why her eggs are better than anyone else’s, and the only thing I’ve come up with is that grandmas just do it better. You can’t duplicate grandma’s cooking. In the meantime, I’ve painstakingly developed my own banging deviled egg recipe. If you need me, I’ll be hiding in the garage and not sharing.
Deviled Eggs Recipe
- 6 eggs, room temperature
- 1 teaspoon mustard (I recommend Coleman’s)
- ½ teaspoon olive tapenade (or about 8 black olives, very finely minced)
- 1 tablespoon plus 1 teaspoon mayonnaise
- 1 teaspoon apple cider vinegar
- juice from 1/2 lemon (about 1 tablespoon)
- paprika, to taste (optional)
- Bring a large pan of water to a rolling boil and then reduce heat to medium, so that the water is boiling but not overly so. Gently drop the eggs into the water, taking care not to break the shells. Allow to boil for 5 minutes, then turn off the heat, cover the pot, and let the eggs sit in the hot water for another 5-10 minutes. Remove the eggs from the water.
- Under cold running water, peel away the shells and set each egg aside. Discard the shells. Slice each egg in half and scoop out the yolks into a medium sized bowl. Add the mustard, olive, mayonnaise, apple cider vinegar, and lemon. Mix together until well blended and there are no more lumps. Season to taste with salt and pepper.
- Spoon the mixture back into the hollow of each egg. Sprinkle with paprika, if you wish. Serve cold.
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