Start with eggs. I prefer mine to be freshly laid by my pet chickens. You, of course, may start with eggs from your grocery store or farmer's market. I generally boil up at least 15 eggs when making this because some times the don't peel "pretty'' so you have to peel another one, and another one, and another one to get those ''pretty whole egg white bowls" . Practice, practice, practice. Besides, you know you will snack on the busted up eggs == we always do !!
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
Start gathering your ingredients. I don't usually measure out my ingredients. I just use a teaspoon of this and a blob of mayo and a sprinkle of that ... and a spoonful of sweet relish... If you have never made deviled eggs, well, by all means call your Momma and ask for her Recipe. I guarantee you WILL make her day!! Or look one up on a cooking site, like Allrecipes.com Me? I just eye ball it and mix and mash until it both tastes ''right'' and looks 'right."
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 ...
Okay, so you've boiled your eggs. And peeled them. Set the all the pretty white egg bowls on your egg platter. (Eat a few messed up ones while you cook or chop them up for a chicken salad sandwich later)
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
Time to fill up those egg white bowls.
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
Finished Devilishly Delicious Eggs on a pretty egg platter. Once filled, sprinkle tops liberally with that delicious paprika.
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..
Now that your eggs are stuffed and sprinkled, it is time to store them in the fridge for at least two hours, or over night. Then they will be ready to travel to your office party, or family reunion, etc. Just be sure to keep the COLD to prevent a food illness incident.
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.
Step 8: Umbrellas and Eggs ... Say What ??
Okay, so pop open a few of those paper umbrellas. Stab them into the eggs, while arranging enough of the umbrellas to hold UP the plastic wrap and keep it OFF the egg yolk filing. Place in refrigerator for an hour or two, or over night, like I did -- see second pic. When you are ready to go, take your egg platter out. Place it in a cooler box and go go go. I like to unwrap mine, at my destination, and place the platter onto a bowl of crushed ice and set in the shade. These are always one of the first foods to disappear at my family reunion. Enjoy !!