I have always liked making deviled eggs. Now that I have chickens, I do it even more. It is my first “go to” for picnics (along with potato salad and spinach dip) and very simple to make. I have three Tupperware containers that hold 16 deviled eggs, so 8 eggs each. I usually boil one or two more than I need. If they are all easy to peel, the extra the egg(s) gives me extra filling. And if I do have trouble peeling an egg, I have another.
10 eggs mayonnaise 1 stick celery Dry mustard 1 slice onion salt and pepper
If you are using “fresh from the farm” eggs like mine, take them out of the fridge early and let them get to room temperature. Boil a pot of water large enough to fit the eggs. Once boiling, add the eggs. I use a floating egg timer to hard boil them, but typically it takes about 12-15 min. If you are using “from the store eggs”, I think you can just put them in the pot of water and bring to boil. Boil for about 12 min.
In the meantime, chop up the celery and onion really (really) small.
When eggs have cooled a bit, peel, slice in half, put yolks in bowl and whites in deviled egg tray. Mash up the yolks real good with a fork. Add about a tablespoon of mustard – it really depends on how hot you want them. Add salt and pepper to taste. Add mayonnaise to get a nice moist consistency, but not too soupy. Add the mixture to the whites. Top with paprika if you like.
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