Hey y'all! How's the weather been where you are at? I can tell ya that it's been getting warmer during the day time over here, however, it still remains cool in the evening. All this beautiful weather has me thinking about the spring....and thinking about the spring has me thinking about recipes and food to usher in this gorgeous time of year.
This is my sister's recipe and it has become a family staple in this household. This actually started out as my recipe a long, long, long time ago, but my lovely sister didn't like some of the ingredients that I put in it so she decided to change up some things...resulting in this recipe.
My version had mustard, pickles, and gourmet type spices. Her version is a little less 'gourmet' then the original. Very plain and simple. And if it's one thing my family is....is plain and simple. The change stuck with our family and now it's the only way we will eat deviled eggs.
Jen's Deviled Eggs
(Makes 6 Deviled Eggs)
2 to 3 tablespoons of mayonnaise (or more if you like lots of mayo)
A couple of pinches of the following:
Salt, pepper, garlic powder, and paprika
Parsley for garnishing
1. Bring a pot filled half way with water to a boil. Once boiling, drop the eggs, carefully one by one, into the boiling water with a slotted spoon. Make sure there is enough water in the pot to cover the tops of the eggs. Add more if there isn't. Boil for one minute. After that minute, turn the heat off, place a lid over the pot, and let the eggs sit for 15 minutes. The heat and steam from the pot will cook the egg to perfection.
2. After the 15 minutes is up, place the eggs in a bowl. Shock them with cold water and let them sit for about 8 minutes to cool down.
3. Once cooled, start peeling them.
4. After they are all peeled, cut them in half length wise.
5. Take each half of the egg and carefully remove the yolk. Place all the yolks in a bowl.
6. Mash all the yolks with a fork until crumbly. Place the mayonnaise, salt, pepper, garlic powder, and paprika inside the bowl. Stir all together until nice and smooth, making sure all the seasonings are well blended.
7. Fill each egg with the yolk mixture. Some people like to fill a plastic bag up with the mixture and cut the tip off the end to help fill it. I just use a plain ole' spoon. Garnish with a pinch of paprika and some parsley flakes if desired.
**Libby's Notes: Some people like their yolk mixture chewy and crumbly, while others like theirs smooth. Just depends on your taste. Same thing with the spices. You can increase the amount to suite your taste buds.
Recipe Source: My Sister, Jennifer :)