I always forget about deviled eggs. Kate brought them to my attention a few days (weeks?) ago. And then we ate them all in a day. We had a little help.
my mom’s recipe
1 dozen hard boiled eggs
2 T mayonnaise
2 t prepared mustard
pinch of salt
7-day sweet pickle juice
sweet paprika
Cut the hard boiled eggs in half lengthwise. Remove the yolks and put them in a bowl. To the yolks, add the mayo, mustard, salt, and enough pickle juice to make the yolks a nice, smooth consistency. Mash with a potato masher. Place the filling in a piping bag and pipe into the egg halves. Or dollop it in with a spoon. Using your fingers, sprinkle a bit of paprika on top of each egg. Refrigerate.
Yield: 24
Zoe, do you have any suggestion on how I can hard boil eggs perfectly and not have trouble taking off the shell? For some reason when I hard boil them sometimes the shell is very difficult to remove and other times it come off great.
My mom answered your question below…everything I would have said and more 🙂
I can never get tired of eating these little devils. I am going to try the addion of the juice. What is a 7-day sweet pickle juice. I have never hear of it. Is it just pickle juice?
Yup. A sweet pickle juice. You could use dill juice but that would completely change the flavor. Like my mom said (below) the recipe is very PA Dutch. It’s our favorite pickle! And I love that I can use the juice in different recipes…chicken salad, potato salad, deviled eggs, etc. I don’t like throwing all of that flavor/sugar down the drain!
Wash your eggs in a light dish detergent solution. (especially if they are farm fresh eggs). I know this goes against everything we are told about food safety but … leave them come to room temperature for at least an hour. I sometimes leave them for half a day. Put one layer of eggs in a pot of water, cover with water to 1 inch above the eggs. Over medium heat, bring to a boil. Stirring gently once or twice, otherwise keep the pot covered. After they come to a COMPLETE boil remove from the heat but DO NOT OPEN the lid. Let sit covered for 10 or 12 minutes depending on the size of the eggs. Put eggs into a large bowl of ice water. until completely chilled. This may sound complicated. But it works. The fast chilling prevents the gray from developing around the yolk.
One more tip, If you are using farm fresh eggs they should be at least a week old. Eggs fresh from the chicken just don’t work for hard boiling.
Mom Baer
7-day sweet pickles are a very Pennsylvania dutch thing. The recipe can be found in the Mennonite Community Cookbook. Loaded with sugar but so delicious.
more on hard boiled eggs from your own chickens:
Wash eggs and place in fridge overnight
Again, wash well with plain water and return to fridge for 24 hours.
remove from fridge and allow to come to room temp
Place in a kettle and completely cover with water and allow to set for a minimum of 2 hours than slowly bring to a boil as you normally would.
In this way you can even be partly successful with fresh laid eggs
And my opinion is that no matter what you do, eggs from old hens won’t shell easily.
that sounds like an awfully long process for hard boiled eggs! What is the point of the second washing?
These hard boiled eggs looks a heck of a lot better than mine. Partly because mine were so hard to peel. I think they were too fresh. Also, I didn’t let them come to room temp. I’ll try that next time.
I’ve never let them come to room temp first. I always cover with cold water and then bring to a boil. I never heard of the room temp thing. Mine are often hard to peel so maybe that’s part of the trick.
These eggs don’t look to bad because I made sure they were old…two weeks old, to be exact.
[…] I will miss getting fresh, free, local eggs from Zoe and her generous chickens. Not only has this helped out my baking and breakfast situation, it has allowed me to make many batches of hard boiled eggs, resulting in one of my favorite side dishes–deviled eggs. This is Mom Baer’s Recipe, copied from this great foodie blog. […]