Guest blogger Deb Pridgeon shares her deviled eggs recipe. I asked her to share her recipe because her deviled eggs are absolutely the best I have ever had. I would highly recommend using this recipe.
Deb’s Deviled Eggs
- Start with room temperature eggs. If they aren’t, no big deal.
- Place eggs in tepid water with 1 or 2 T. of salt, depending on how many eggs.
- Boil more eggs than you plan to serve because some of them will get wrecked during the process and some of them will be eaten.
- Slowly bring to a boil and then turn off heat, cover and let sit for 15 minutes.
- Drain as much water from the pan as you can without breaking the eggs.
- Run cold water in pan for a minute and then add ice cubes to the water in the pan.
- Cool for about 15 minutes.
Peel the eggs. The sooner you peel them, the easier it will be. (If you want, you can do up to and including this part the night before.)
Slice eggs in half, the long way. Use a sharp knife. (Be careful, don’t cut yourself.)
Remove the yolks, put them in a bowl and mash with a fork or with your hands. You don’t want any lumps left.
This is the tricky part. These are the ingredients I use:
- Miracle Whip Lite, this is the base of your mix.
- Mustard (Grey Poupon or some other tasty mustard).
- If your mustard does not contain horseradish, then use a small amount.
- Seafood cocktail sauce (sometimes that has some horseradish in it).
- If you don’t have cocktail sauce, use French dressing.
- Celery, chopped fine.
- Onion salt
- Garlic granules
Mix, starting with the mayo. This is where you just mix stuff together to taste.
Make sure you mix it so that the texture is creamy, but still able to be plopped in the egg without being messy.
Add your mix to the smashed egg yolks. Start tasting. Add more ingredients to suit you. Make it stronger than it tastes, because it will be mixed with the yolks and stuffed in the egg.
Fill the eggs with a teaspoon or use a cake decorating sleeve to make them fancy.
Sprinkle with paprika.
Refrigerate at least 4 hours.