Deviled Eggs

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These are good. I didn't have very good ratios from John's brother when I made them, so I altered the recipe a bit to come up with this.

Deviled Eggs

Makes 24 egg halves


13 eggs, peeled (I pressure cook mine for 5 minutes, let them rest for 5 minutes, and then put them in ice water for 5 minutes and they peel like a dream--I also recommend doing an extra egg b/c we had 3 break this last time while cooking)


You take the yolks out, and put them in the food processor with the following:


Pickle juice, I would do 1-2 T.

Dill pickles I would do 2 full pickles

1/4 tsp. salt

dash Worcestershire sauce

Fresh dill, probably 1/2 tsp. dry

6 T. mayo 

2 tsp. yellow mustard

1 tsp. dijon mustard


You process this, then pipe it back into the eggs and sprinkle with paprika, dry dill, and green onions.

Paprika

Comments

  1. thejohnmfamilyApril 19, 2022 at 11:35 AM

    SO, I figured these out. First, I put paprika in the mix, use at least 1-2 whole chopped dill pickles, and about 1 T. of just yellow mustard and 3 T. of pickle juice. Do NOT increase the salt at all, and I left out the Worcestershire sauce. I also did not puree it in the food processor, which means you can't really pipe the filling effectively, but it does mean the flavors stand out better.

    ReplyDelete
  2. thejohnmfamilyDecember 26, 2022 at 8:35 PM

    So, I would only do 2 Tbs.of pickle juice so that the filling isn't too runny. I do add the dry dill from the main recipe.

    ReplyDelete
  3. thejohnmfamilyFebruary 4, 2024 at 10:14 AM

    Here is an updated recipe

    Deviled Eggs
    Makes 24 egg halves

    13 eggs, peeled (I pressure cook mine for 5 minutes, let them rest for 5 minutes, and then put them in ice water for 5 minutes and they peel like a dream--I also recommend doing an extra egg b/c we had 3 break this last time while cooking)

    You take the yolks out, and put them in a bowl with:

    Pickle juice, 2 T.
    Dill pickles --2 full pickles
    1/4 tsp. salt
    Fresh dill, probably 1/2 tsp. dry
    6 T. mayo
    1 T. yellow mustard
    paprika

    ReplyDelete

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