We were sitting in the eye doctor's waiting room. I was there with hubby to help him pick out a new pair of glasses. Hubby was thumbing through a People magazine - probably the first time in his life he had ever picked up a People magazine. He turned the page to a deviled egg recipe and said it looked good. Next thing I knew he was tearing out the recipe from the magazine. Yes, he's one of those people.  He folded it up a put it in his pocket.  A few days later the folded up magazine page turned up on the kitchen counter.  Our daughter's birthday was coming up so I could kill two birds with one stone and make the recipe for her party.  They were really good!  The flavor was just right.  The yolk mixture wasn't too runny.  I now have a go to deviled egg recipe and I'm not afraid of making them anymore!  I'm just a little weary of going with hubby to a doctor's office anymore. Next time he might just steel the whole magazine.

Deviled Eggs Recipe adapted from April Bloomfield's Deviled Eggs

1 dozen hard-boiled eggs, peeled 6 tablespoons mayonnaise (NOT Miracle Whip) 2 tablespoons white vinegar 2 tablespoons sour cream 2 teaspoons Dijon mustard Large flake sea salt 3 green onions, chopped 4 strips bacon, cooked and chopped

Boil the eggs. My method is to place a dozen white eggs in a large pot and fill with water until the eggs are covered. Bring to a boil over high heat. Once boiling begins, boil for 10 minutes. Remove from heat. Let sit for 20 minutes. Peel the eggs and slice each egg in half lengthwise. Carefully remove yolks and place them a food processor if you have one. If not, use a hand mixer or blend very well with a spoon until there are no lumps. Add the mayonnaise and mix again. Then add white vinegar, sour cream and mustard and a sprinkle of salt and mix one more time.  Place the yolk mixture and egg whites in the refrigerator to chill for about 30 minutes.

To fill the egg whites, simply use a spoon and fill with yolk mixture. Or you can get fancy by placing the yolk mixture into a piping bag (or Ziploc bag fitted with a piping tip) and pipe yolk mixture into the egg whites. Finish off the deviled eggs by sprinkling with a little more sea salt, green onions and bacon.


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