Deviled Eggs are easily the most recognizable of the pot luck standards. Who hasn't had a mouthwatering deviled egg while maneuvering through a table full of potato chips and store bought salads? Simple, tasty and easy to make, deviled eggs are one one of the most beloved appetizers out there.
Boil twelve eggs. I get my water going at a rolling boil before lowering my eggs in gently. I buy my eggs a week or two ahead of time, because older eggs are easier to peel. Boil for ten minutes. No more, no less. Take them out of the boiling water immediately, and put them in a strainer. Run them under cold water to make them bearable to the touch and peel them as quickly as possible. The trick is to crack each end and find where the air pocket was.
Then all you have to do is cut each egg straight down the middle lengthwise. I use a straight edged paring knife. Once you have the eggs halved, you can move on to a more delicate process of GENTLY removing the yolks from the white with a spoon.
Place all your whites on your serving plate and all your yolks into a bowl. Before adding any of your mix ins, crumble the yolks with a fork. You will have fluffy yolk crumbs. I add three healthy tablespoons of miracle whip, a tablespoon of sweet relish and a teaspoon of mustard. Mix well. You should have a nice creamy filling.
Scoop your filling into the cavity on each white, careful to distributed the filling as evenly as possible between the whites. Top each deviled egg with pepper or paprika or even leave it as is. Now you have a fine batch of traditional deviled eggs.
Traditional not your style? That's okay because there's very little you can't stuff an egg with. Want a heartier deviled egg? Prepare the traditional eggs and add finely chopped Bacon and very small chunks of potato. Want something a little zippier? Prepare the traditional eggs, omitting the relish for finely diced jalapenos and shredded cheese. Want to try something truly unique? Prepare the traditional eggs, and mix in some cream cheese, finely minced green onions and very finely chopped ham. With so many ways to make deviled eggs your own specialty, why aren't you making them right now?! Another great dish from my kitchen to your table.