Every family has the go-to person when it comes to bringing the Deviled Eggs! We all have our special way to make these delights. Truth be known, most of us have our own special Deviled-Egg dish, don’t we? I have seen them featured in magazines showing off collections of these special finds, each unique in their own way. Well, I am sharing my Deviled Egg recipe with you, presented in my own Deviled Egg dish. This one is unique, as Aunt Mildred would say “because my folks had a ceramic shop in the 80’s. Pop poured the mold, I cleaned it and painted it, Mom fired it, I glazed it, and she fired it again! If you look at the bottom, I signed my name on it when I made it 1988!”
I can see Eliza carrying the dish to set in the middle of the oversized farm table at Slipknot, full of the best-ever eggs for a Sunday gathering a week after Easter, while still trying to use up all of those colored eggs! Enjoy!
Hard boiled eggs: I start my eggs in a single layer in enough cold water to cover the eggs completely. Turn on high and when the water comes to a boil, remove from heat and place lid on pot immediately. Set a timer for 15 minutes and do not remove the lid. When time is up, drain, fill with cold water rinsing until eggs are cool. You will have the perfect egg, easy to peel and rarely a broken shell.
Peel eggs, rinse for shell bits and drain.
Slice each egg in half horizontally, pop out yoke carefully not to tear the white.
Take a fork and crumble eggs until fine and no large lumps.
Add the following ingredients, adjusting amount for the number of eggs:
Miracle Whip or mayonnaise
Small dollop of sour cream
Spoon or two of sweet pickle relish with a bit of juice
Pinch or two of celery seed, bruised between fingers to release flavor
Kosher salt and coarse ground pepper to taste
Fill each egg dividing mixture evenly. Sprinkle with Paprika for garnish. Chill.
Don’t forget and leave them in the refrigerator, only to find when trying to put away leftovers after the meal…like I have done!
