Deviled Eggs… No holiday party at my home would be complete without them. I guess it’s because both my sister and I just love them. Whenever my sister sees them out on the counter in the midst of all the appetizers, she says “Oooh! deviled eggs!”. On the other hand, my husband Bruce says “Eeyooo!, deviled eggs!…” I gotta laugh at Bruce for the poor man does not know what he is missing. I look at it this way. Fine with me! More deviled eggs for my sister and I.
I purchase my eggs from a family who has a farm a few miles from my home. Their chickens are what many purists would consider “free range organic”. In other words, the chickens run around their back yard, eat what they want, and are not given a bunch of antibiotics or other medications to help make them stay healthy. The only worries these chickens have are what kitchen scraps they are going to get that evening or watching out for the little grey foxes that live in the nearby apricot orchard.
My deviled eggs are easy to make, taste great and fit nicely at any occasion. They are creamy with a green onion, mustard, relish and a hint of Madras curry powder. Makes 2 dozen deviled egg appetizers. Enjoy! Tessa
- 1 dozen hard cooked eggs
- 3/4 c. mayonnaise
- 2 Tbls. minced green onion
- 1 Tbls. yellow mustard
- 1 Tbls. sweet relish
- 1/2 tsp. garlic salt or to taste
- 1/8 tsp. hot madras curry powder
- a big pinch of white pepper
- a pinch of sugar
- paprika for garnish
Begin by making your hard cooked eggs. Let cool. Peel eggs slowly under cold running water. Slice each egg in half lengthwise. Remove the yolks and place in a medium sized bowl. Place egg whites on a plate. Use a fork to smash the egg yolks into very fine pieces. Add remainder of ingredients with the exception of the paprika. Use a hand mixer and whip together the yolk mixture until light and fluffy.
Take egg yolk mixture and either spoon it into the the egg whites or do as I do and pipe it into the eggs. If you like the piping effect and you don’t have a pastry bag and tip, simply put the egg yolk mixture in a plastic bag and snip a corner off the bag. Then pipe… It’s easy. When you are done, garnish with a light sprinkling of paprika and store in the refrigerator until ready to serve. Makes 24 deviled egg appetizers.