As promised, here is our family’s favorite deviled eggs recipe. It was passed down from my grandma to my mama, and then from my mama to me. When I mentioned to my sister-in-law that I would be making these eggs for our National Championship party (wah!), she immediately offered to loan me this very cool deviled eggs platter. Ironically, it was also passed down to her from her grandmother!
Growing up, my mom would often bring these deviled eggs to church potlucks. When we arrived at the event, my sister and I were given a stern reminder that, when it was our turn to go through the line, we were to exhibit self-control, and limit the amount of eggs we put on our plate to two measly little halves. I found this incredibly frustrating because they were always a crowd-pleaser, so I knew their would never be any eggs left to take home. What did my clever little brain decide to do?
Well, when my parents weren’t looking, I would hightail it back to the buffet table, and quickly pop a third egg directly into my mouth. In my pint-sized brain, this was not disobeying because, technically, I had only put two eggs on my plate. (What can I say? I love deviled eggs. And loopholes Sorry, mommy.)
Now that I am a grown-up, I like to make a whole batch of these deviled eggs while Darren is at the restaurant. I then enjoy as many as I want before putting them in the fridge. This is an important step because it keeps me from being overly protective of my eggs at the main event. When feeding a crowd, I go so far as to double the recipe and make almost four dozen! (I may need to see a therapist about this.)
After we first made the switch to a real food way of eating, we rarely cooked with mayo. If we did, it was in small amounts. Even the ones labeled “real” or “all natural” had a laundry list of dangerous ingredients that we knew we didn’t want in our family’s bodies. From time to time, we tried a few healthified ones, but frankly, they tasted yucky. Then we discovered that the Spectrum brand makes an organic mayonnaise using cage-free eggs that actually tastes awesome! Seriously, Darren was a Hellman’s man through and through. Even he enthusiastically picks up a jar of this stuff when it is his turn to make the Whole Foods run.
If you find it odd that this recipe calls for 12 yolks, but only 10 whites, it is because every time we make these eggs, one of
two three things happen.
1) Part of the whites stick to the shells during peeling, causing the egg white “boat” to leak.
2) All of the whites stay intact, but we overfill the first 10 eggs and run out of filling.
3) Certain people find it necessary to eat a spoonful of the filling during the assembly process. (Annie and I plead the fifth.)
If you manage to avoid all three of these dilemmas, feel free to use the whole dozen. (To this day, I’m pretty sure my mom has never accomplished this.) Either way, these deviled eggs are an easy, crowd-pleasing, and inexpensive side item to share with friends and family all season long!
Deviled Eggs Recipe
Ingredients (Makes 20 deviled eggs):
Hard cooked eggs, 12
Real mayonnaise, 3 tbsp
Sour cream, 2 tbsp
Apple cider vinegar, 1 tbsp + 1 tsp
Yellow mustard, 1 tbsp
Sea salt, 1/2 tsp
Ground black pepper, 1/2 tsp
Smoked paprika, to garnish
Chives, to garnish
Instructions (15 minutes, all active):
Carefully peel one dozen hard cooked eggs. Slice eggs in half lengthwise. Transfer yolks to a small mixing bowl. Discard (pop in your mouth) the ugliest four egg halves. Arrange remaining egg whites on a platter plate. Set aside.
Mash egg yolks with a fork. Except for the paprika and chives, add all remaining ingredients and continue to mash until filling is mostly smooth and well combined. Using a small spoon, place about a tablespoon of filling in each egg white. Cover and refrigerate until ready to serve, up to two days.
Just before serving, garnish with a dusting of smoked paprika and a sprinkling of snipped chives. Serve and enjoy!!!
Notes: This is a great recipe to let your preschoolers help out with. Annie loves to help mash the yolks, and peeling eggs is a great way to work on fine motor skills. (Another reason we don’t use all whites.) If possible, make these eggs at least a few hours ahead of serving them. The flavor intensifies when the ingredients have a chance to get to know each other in the fridge. These eggs are also vegetarian, gluten-free, and nut-free.
(I wonder if my parents knew that I was sneaking eggs all along…)