Not everyone is a fan for deviled eggs I know. But for me, they are a childhood favorite and every so often I get to yearning for a taste. So today they were great to have along with a plate of cooked fresh picked collards and turnip greens from our garden this week. I tell you those greens were so tender and didn’t take as long to cook as the ones brought in the grocery store (those grocery store greens are tough) and drinking the liquor from them is best.
This combination was so delicious to have for a change. I like the taste of the spicy mustard in the yolks which reminds me of sour or dill pickles, another food I love and this meal was so easy to make. Which reminds me further that my husband should plant some cucumbers in our garden this time because last summer a family member gave us a basket full of huge cucumbers they grew in their yard and so we made a few jars of cucumber pickles which was so easy to make. But there is one I must try the next time….. that’s jalapeno pickles. Anything hot and spicy is what I like. LOL!
Deviled Eggs Recipe
1 Tablespoon of Distilled White vinegar
1 Tablespoon of Kosher Salt
2-4 Tablespoons of mayonnaise
2-4 Tablespoons of Spicy Brown Mustard
1 Tablespoon of Plain Yogurt
a dash of smoked paprika
a sprinkle of salt (as preferred)
12 large eggs
1 sauce pan (3-6 inches deep)
deviled egg tray
or a serving tray (covered with a paper towel so the eggs don’t slide)
small mixing bowl
fork or potato masher
1. Add eggs, kosher salt, and vinegar to sauce pan and add enough water to cover.
2. Bring to a roaring boil for 1 to 2 minutes then turn off flame and cover pot with top and leave eggs sitting in the boiling water for at least 5 to 7 more minutes.
3. Put pot with eggs into the sink and allow cold water to run over then for at least one minute and then let them sit in the cold water for a few more minutes to completely cool down.
4. Peel each egg being careful to preserve the egg white skin in tact (so they will look smooth and pretty.)
5. Slice eggs in half’s and remove the yellow yolk and place yolks in bowl.
6. Lay each egg white on egg tray or serving tray with the insides facing upwards.
7. Mash the yolks then add the mustard, yogurt and mayonnaise and continue to mash/mix and blend together until it’s smooth like mashed potatoes.
8. Add 1 to 2 teaspoons of the mixture to fill in the egg white center hole.
9. Just a sprinkle of salt and smoked paprika across the tops.
Then they are ready to serve.