Sweet deviled eggs. My mom always made them with a bit of sugar, so that's how I like them. As I get older, I find myself wanting to venture into something spicier, but for now, I'll stick with what I know. "Aunt Margie's" deviled eggs, as my cousins call them, are holiday staples in our family. At parties, if you're late... too bad, the deviled eggs are gone.
Did you know that deviled eggs, or something very similar, can be traced back to Roman times? I won't go into too much detail here, but History.com actually has a post titled "The Ancient History of Deviled Eggs." Taking a look at how ancient "stuffed" eggs were made, this recipe looks tame in comparison! The devilish name was given in 1786 Britain as a reference to the spices used.
There is always debate over the best way to hard-boil eggs. I'm showing my favorite in the directions, but feel free to follow your own tried and true methods. A general rule of thumb is to buy your eggs two weeks early before hard-boiling. Fresh eggs are known for sticky shells that don't want to peel. If you have fresh eggs, you can add 1/4 cup of salt to your boiling water. I learned that trick from a farm-to-table chef who uses it for eggs grabbed from her coop earlier the same day. In my experience, it works! While I haven't tried it, others swear by steaming eggs.
Tyner Pond Farm Eggs are so fantastic for several reasons. They come from chickens that are free to do what chickens do best. Peck, roam, roost, and eat bugs, seeds, grass, or whatever else they can catch. This natural diet produces a richer yellow yoke that looks bright and beautiful in a display of deviled eggs. Additionally, Tyner Pond Farm never uses antibiotics or hormones on their birds. It doesn't get much better than that!
Ingredients: (makes 12 deviled eggs - recipe may be multiplied for larger quantities)
3 T. mayo or salad dressing
3 T. sweet pickle relish (my favorite homemade relish recipe)
1 t. yellow mustard
1 t. sugar or honey
1 t. apple cider vinegar
salt & pepper to taste
garnish (paprika, chives, dill, crumbled bacon, whatever you'd like)
1. Place eggs in a medium sauce pan. Fill pan with cold water to about one inch above the eggs. Bring to a rolling boil over high heat. Once a rolling boil is reached, boil for one minute. Remove from heat and cover, let stand 15 minutes (12 minutes for smaller eggs).
2. Allow eggs to cool completely. To stop the cooking, empty hot water, and refill pan with cold water. Repeat when water becomes lukewarm. Once eggs cool completely peel away the shells.
3. Cut eggs in half, remove yolks into a small bowl and crumble with a fork or pastry cutter.
***If eggs are left in the hot water too long, or set out to cool naturally, they will develop a green color around the yolks from overcooking. This is harmless, so if it happens, don't sweat it. By the time your deviled eggs are finished, no one will ever know.
4. Add ingredients. Blend until creamy. I usually just use a fork, but you can use a hand mixer for an even creamier texture.
5. Fill egg whites with mixture. You can spoon it in or use a pastry bag if you have one. I often put the filling into a Ziploc bag and cut the corner off for an impromptu pastry bag.
5. Garnish as desired, eating one or two as you go to make sure you get your fair share for making them!