email printTraditional Deviled Eggs

Ain’t no party like a West Coast party cuz a West Coast party don’t stop…..without some deviled eggs yo! So growing up any and every time there was a holiday or a social gathering at my father’s house he knew in my mind the party was not complete without deviled eggs. I will say there was possibly 2 times there were no deviled eggs, and lets just say it never happened again after that. Now to some, deviled eggs may sound a bit trashy for a shindig. Well, I beg to differ because I see butt loads of those fancy schmancy deviled eggs popping up on the appetizer list of some really great restaurants. I order them yes, I eat them at other people’s homes, but I always yearn for the “traditional”. The only way our “traditional” differs a bit is the way they are garnished. My father would put some fresh dill on one, a few capers on another (sounds odd but it is soooo good) and my personal favorite, crumbled bacon bits on a few (which I didn’t do this go around but please…..please try….they won’t disappoint). I haven’t made deviled eggs in ages and decided to whip up this appetizer for husband and I’s 1st Easter as a married couple. Unfortunately husband came down with the flu on Friday and was sick all weekend. The show must go on in mama’s belly! So I make a platter of these bad boys for myself. The lovely smell of deviled eggs (ha…ha…) must have called to husband because even in his state, he managed to eat a few and he was better the next day (so they may have some weird healing power). So here you go…..make them for a party or for a loved one with the flu (only kidding about that last part!)

Ingredients

  • 6 large eggs hard boiled and peeled
  • 2 tablespoons mayo
  • 1 ½ teaspoons sweet pickle relish
  • 1 Dijon
  • Salt and pepper, for taste
  • Paprika, for garnishing
  • Crumbled bacon, for garnishing
  • Capers, for garnishing
  • Fresh dill, for garnishing

Halve eggs. Remove yolks and place in a small bowl and mash.  Stir in mayo, relish and Dijon.  Add salt and pepper to taste.  Fill each egg with the mixture.  Garnish all with paprika, and top with alternating bacon, caper or dill garnish.

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One Response to Traditional Deviled Eggs

  1. Sean Hartin says:

    Wow! Wait did you hear me? Wow! I had no idea Tiff. Now I’m even more jealous of Paul. Lol. Awesome blog setup. Although I’m not surprised with Paul. The biggest computer geek I know. Lol. Soo excited to see what you guys have to say and show. Good luck.

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