We were in the mood for a light, easy meal at suppertime Friday night, so I scrounged up a can of Campbell's won ton soup and some chopped asparagus spears. Kind of light on the animal protein, so I cast my mind about and decided "Hey! I'll just make some deviled eggs!" No problem right? We always keep boiled eggs in the 'fridge for quick easy meals. Thinking about it though, I realized that I had no idea where to begin. It couldn't be as simple as just mixing the yolks up with some mayo, could it?
Well, that wouldn't necessarily taste bad, but of course not! You have to do something else to it, or you just have a breadless boiled egg sandwich. As usual, when faced with this kind of problem, I did some research. You wouldn't think it would be difficult to find a simple recipe for deviled eggs - but you'd be wrong.
The problem isn't that they aren't there, the problem is that there are too many to sort through. When I used The Recipe Source, and typed "deviled egg" into their search box, it returned two pages of links to recipes, most of them being 'way more complicated than I was up for. The simplest one listed is a recipe for 100 servings - try cutting that one down!
Anyway, after I did my research, I took a hint from here, a suggestion from there, and a technique from somewhere else, added my own spin and now the Mariner's galley has a recipé for deviled eggs. Here's what I've come up with.
Suggested Equipment:
- Knife, 5" to 6", sharp - my Honey calls this a "sandwich knife"
- Cutting board,small
- Mixing bowl, 1 quart
- Stainless steel flaware: teaspoons(2), fork
- Tray or box for the final product.
Ingredients:
| Item | Amount | ||
|---|---|---|---|
| Eggs | Large, hard cooked | 4 | ea |
| Mayonnaise | Sugar-free: Dukes® brand preferred | 2 | Tbs |
| Mustard | Prepared: Dijon or spicy brown preferred | 1 | tsp |
| Pickle relish | Dill preferred | 1 | tsp |
| Salt | Common | to | taste |
| Black pepper | Dry, ground | to | taste |
| Paprika1 | Dry, ground | to | taste |
Directions:
Cut the eggs in half, lengthwise. Remove the yolks and place them in a small mixing bowl. Set the empty halves aside in a cool place.
Add the mayonaise, mustard and relish to the bowl of egg yolks. Add salt and pepper to taste. Mix thoroughly, pulverizing the yolks with a table fork, and distributing the ingredients evenly throughout the filling.
Using whatever method you prefer, divide the filling up evenly among the eight empty egg halves. I use a pair of table teaspoons and eyeball the amounts. Some folks like to use fancier gadgets. The filling should be somewhat mounded in each egg half. If you like, you can dress them up by dusting them with a little paprika.
At one egg per serving (two egg-halves) this makes four servings.
If you make these up more than a few minutes ahead of time, cover and chill in the 'fridge until needed.
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