The deviled egg, a holiday staple for my family.  I typically prepare both the Classic and Sweet Classic recipes. The perfect hard-boiled eggs start with the perfect eggs.  Try for eggs that have been in the fridge for a week or so, if they are farm fresh.  If you’re using store-bought eggs rather than farm fresh, you can use them immediately upon purchase.  Fill a pot with enough water to cover the eggs.  Add 1 tsp of baking soda into the water and eggs.  Bring the water to a boil, cook on low for an additional fifteen minutes.  Remove the eggs and place in an ice bath immediately.  Once the eggs have cooled peel the shells off rinse and cut the eggs lengthwise in half.  Remove the yolks and place in a bowl, set the whites aside till you’re ready to fill.  Pick your favorite recipe from the following and add the necessary ingredients.  Blend the mixture well and spoon into the egg whites.  Garnish with paprika if the recipe calls for it.  If the mixture you make seems to dry, simply add a bit more mayonnaise.

Classic Deviled Eggs

Classic Deviled Eggs

6 Hard Boiled Eggs

¼ cup mayonnaise

2 tsp. yellow mustard

1/8 tsp. salt

pinch of pepper

paprika lightly sprinkled on top

Classic with a Twist

6 Hard Boiled Eggs

¼ cup Miracle Whip

2 tsp. Dijon mustard

1/8 tsp. salt

pinch of pepper

paprika lightly sprinkled on top

Sweet Classic

6 Hard Boiled Eggs

¼ cup mayonnaise

2 tsp yellow mustard

1 tbsp. sweet relish

1/8 tsp salt

pinch of pepper

paprika lightly sprinkled on top

Spicy Heat

6 Hard Boiled Eggs

3 tbsp. mayonnaise

1 tbsp. Dijon Mustard

½ tsp RedHot Sauce

½ tbsp. white vinegar

1 to 2 tbsp. olive oil

salt and pepper to taste

Our last recipe is more intensive and requires a bit of preparation.  You need to have at least 12 hours to prepare this recipe.  So, hard boil the eggs using the same method as above.  In a medium saucepan, bring water, beets, sugar, onion, and cloves to a boil.  Reduce heat and cook for an additional 20 minutes on low.  Once the mixture has cooled to room temperature, place eggs into the mixture and refrigerate overnight.  In the morning remove the eggs from the mixture and pat dry.  Slice the eggs in half lengthwise, pop the yolks out into a small bowl.  Mash yolks and add remaining ingredients, fill eggs with the mixture and you’re all set.

Pickled Beet Deviled Eggs

Pickling ingredients

6 eggs

1 ½ cups water

1 beet peeled and sliced

1 small onion sliced

½ tsp. sugar

1 small onion sliced

1 whole clove

Yolk Filling ingredients

1/3 cup mayonnaise

1 tsp. white vinegar

1 tsp. yellow mustard

1/8 tsp. salt

dash of pepper

garnish with chives