No holiday or potluck is complete without devilled eggs. They just are so easy to eat and absolutely delicious.
Every single deviled egg I have eaten has been slightly different, and I think that is one of my favorite things about them. They range from the plain mayo&mustard to pesto to bacon to avocado to curried. This is the recipe I (mostly) follow when I make ours.
- 8 eggs, hard boiled
- ½ cup greek yogurt / mayonaise / sour cream
- 1 tbsp grey poupon mustard
- 1½ tsp sweet relish
- dash fresh pepper
- smoked paprika
- In my experience, eggs peel best still warm and under running water.
- I bounce on the counter, like to break them, then roll around and crack the shell everywhere. Then keeping under running cool water I pick one portion off and then try to find the very thin membrane that separates the shell from the flesh. If you can find it, run water between it and the egg flesh; it makes the shell come off super easy.
- Chop each egg into even halves, taking the yolk and placing into a bowl while placing the whites onto a platter after gently cleaning the yellow crumblies off.
- In the bowl with the yolks, add the remaining ingredients and mix until smooth-ish.
- Place into a plastic baggie; snip the corner of the baggie, and 'pipe' onto eggs.
- Sprinkle each egg with just enough paprika to make pretty.