This picture is of boiled and cooling chicken eggs from my own chickens. Yes, folks, you ARE seeing green eggs. My Ameraucana lays those lovely green shelled eggs. My Rhode Island Reds lay the brown eggs, and the white eggs are from the Barnvelders. Nope, we don't live on a farm. We actually live INSIDE the city limits here and can have up to 6 chickens in our back yard. Urban renewal at its' best !! Chickens are not hard work and they give you FOOD for your efforts. Ours started out as teensy tiny fluff balls from the local farm supply store one spring, two years ago, and now they are fine FAT HENS. No we won't eat them. We just have them as productive pets !!
Step 1: Gather Ingredients
Try to find a good, flavorful paprika for your cooking efforts. Throw OUT all that old, dead, dry stuff you've had for years. I did and my foods taste soo much better.
Step 2: Mustard and Spices ...
The "Slap Ya Mama" is a cajun spice. We LOVE it and use it a LOT. You can also use one like Tony Chachere's. I don't use yellow mustard, if I have a stone ground one to use, because then your eggs just taste "mustardy" -- is that word?? LOL I don't think the pickle relish jar got into the Ingredient Photos, but you will want a dollop of that too. Now some folks like dill relish in their deviled eggs. Humm, not me. I am from the South and I use good old fashioned Sweet Pickel Relish. (Del Dixie brand is Great )
Step 3: Mash Up ...
Now it is time to get down to the business of "Mashing Up" your ingredients together. So dollop your sour cream, your pickle relish, and add some spices -- on top of all those lovely yellow egg yolks that you have left in a mixing bowl after you've peeled your boiled eggs. Sprinkle on about two table spoons of cajun spice and paprika. Now start mashing !! Use a fork or a big spoon or even one of those bent wire thingies that is made for making mashed potatoes. Just mix it all up. Mash it. You will not want it lumpy except for the pickle relish bits.
You can add some sour cream or greek yogurt if you don't like mayonnaise. This is the mixing and mashing stage. Taste, add seasonings, taste... repeat til you get it "Just Right."
You can add optional ingredients here if you wish. I've added chopped crispy bacon and chopped jalapenos... instead of pickle relish. Some folks like to add chopped green onions. Etc. Just ADD whatever it is that makes your taste buds happy when you pop one of these in your mouth !!
Step 4: Naked Eggs !!
Here is your platter of naked egg whites waiting patiently for mashed-up yolk mixture. We must "'dress them up'' with the filling and the sprinkle of paprika. Note, not all of my egg white bowls are perfect. But they will be edible just the same.
Step 5: Filling the Egg White Cups
I used one of my kitchen tools... a pastry gun.. to fill the eggs. You certainly may use a simple spoon to fil up your egg white shells. Or a small scoop with an ejector spring-loaded handle.
Just get the mashed up flavorful filling INTO those egg bowls. It doesn't have to be super pretty. You are gonna eat them , not take them to the art gallery. LOL
Step 6: Finished Devilicious Eggs
Or sprinkle with cayanne pepper. Some folks get fancy here and garnish with chopped chives, or bacon bits, etc. Again, do and use
whatever makes your taste buds happy !
Step 7: Store in Fridge and Get Ready to Transport..
How to keep the plastic wrap from sticking to your eggs and then pulling off half your deviled eggs when you unwrap them?? Have I got the solution for you !! Here's what I do. Go find those little itty bitty paper umbrellas , for tropical drinks, from your bar drawer. Come on, you know you never have used those things and they are just sitting there begging to be used !! I find mine at the local dollar store for, well, a dollar per package.