Deviled Eggs are an Easter ‘must have’, and this year will be no different. Everyone in the family loves them so as they say in ‘Fiddler on the Roof’…TRADITION! Back in the day, my Mother would make them from the eggs laid by our own hens. The yolks were deep yellow and it was a lucky treat when we would have an egg with a double yolk.
That was the good part. I can’t say that gathering the eggs was a treat since the hens were often pretty fussy about having anyone poking around their nests for their eggs. Then there was the washing of the eggs for our use and sale to others. All in a days work down on the farm.
Today, I usually buy my eggs at the grocery store but found that Chicken Track brown eggs closely resembled the eggs from the farm. This recipe does not include the direct measurements but was taught to me based on feel/texture. The filling should be moist but not runny.
DEVILED EGGS
Boiled eggs
Mayonnaise
Mustard
Dill pickle juice
Salt to taste
Paprika
- Peel boiled eggs and cut eggs in half, lengthwise.
- Remove yolks to a separate mixing bowl.
- Mash egg yolks and add mayonnaise, pickle juice and dash of prepared mustard to taste.
- Fill egg whites with yolk mixture. Sprinkle with paprika. Chill before serving.
Other Easter favorites:
Fork Lore 