Ingredients for a Quick and Easy Deviled Egg Recipe
6 Eggs, Hard boiled with shells carefully removed, and cut lengthwise (makes 12 filled eggs)
1 Tbsp. Yellow Onion, finely minced
2 Tbsp. Sweet Gherkin Pickles, finely diced
3 Heaping Tbsp. Light or Regular Mayonnaise (not salad dressing)
1 ½ tsp. Apple Cider Vinegar
Celery Seed or Paprika, for garnish
Instructions for a Quick and Easy Deviled Egg Recipe
Prepare the Eggs for Filling. Once the hardboiled eggs are cut lengthwise; scoop out the yellow centers carefully into a small mixing bowl. I have a stainless steel baby spoon with a pointed tip that I use for this task—it fits well and does not damage the delicate egg whites like knives or larger spoons.
Mix up the deviled egg filling. Add the onions, sweet pickles and mayonnaise to the egg yolk centers. Mix vigorously with a fork or a hand mixer on low speed until the yolks are combined, the mixture turns yellow and is creamy in appearance (aside from the vegetable chunks!). Stir in the apple cider vinegar to combine.
Fill the eggs. Since my egg filling is “chunky”—I do not use pastry bags to pipe filling into the eggs. If you would like the flavors in a pastry-bag filled, 'fancier" texture—simply put the filling into a blender and pulse until smooth, add to a pastry bag and fill. I opt to spread the deviled egg filling into each egg with a teaspoon and smooth and swirl it with a butter knife.
Garnish, chill and serve. My grandma always topped her deviled eggs with celery seed—while my mom used a dusting of ground paprika. My middle daughter loves the eggs with paprika—but, will not touch them with celery seed as it can be a bit strong. We’ve also simply garnished with a dust of ground black pepper as well. Once garnished, chill the deviled eggs in the refrigerator for at least four hours before serving. We serve on a traditional egg plate when entertaining—but, when I send eggs for a party or work buffet, I simply gently place them into a storage container—being sure to pack them tightly so that they do not shift.
I've never done pickles in the Deviled Eggs before, but I can see how it would by yummy. One year I dyed the eggs pretty pastel colors with food coloring... Maybe we'll do that again this year!
ReplyDeleteNice one! Thanks for sharing. Cheers
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