Deviled Eggs ~ Simply Perfect

Simply Perfect Deviled Eggs

I love deviled eggs, I've enjoyed them ever since I was a child.  Now that I think of it, I don't have a childhood holiday memory that doesn't include this food on the table.  Grandma Bunni was the queen of deviled eggs, at least I thought so.  She grew up in an era that always included this tasty morsel at every holiday party, get-together, cocktail party or just because.  If there were friends & family present, you could count on there being a tray of her deviled eggs, just waiting to make their appearance.

She would make them several different ways. Sometimes she used for the creamy bit ~ Best Foods mayo, Miracle Whip or even cream cheese. She then might add (in no particular combination)  minced bits ~ sweet pickles, purple onions, celery, spring onions or capers.  Then she would garnish them with whatever struck her fancy ~ sliced garnish ~ black olives, green olives, pimentos, capers, parsley or paprika.  She would mix & match the creamy bit & minced bits with the sliced garnish ~ according to her mood & what she had in the kitchen.  As I got older, I sometimes took over the preparation of the deviled eggs & I would look to some fancier ingredients/presentations, à la 1980's frou-frou recipes from Bon Appétit or Gourmet magazines.

But of all her/my many combinations, I think the one I like the most is the simplest one she made.  She would make it this way when it was just the two of us ~ for either lunch or dinner.  Sometimes it's the simple things in life that are the best.   Here is the very easy, simple and perfect (at least to me) way to make deviled eggs.  The beauty of this recipe is that you can make just one or one hundred deviled eggs.  When they are this easy to make, there is no need to wait for a special occasion to enjoy these tasty tidbits ~ you just need the longing to enjoy a little taste of home cooking, as it used to be.  I still use Grandma Bunni's white deviled egg plate & still have her old, white hen dish.  They have been a part of eating deviled eggs for as long as I can remember.  Now, J has them as part of his childhood memories, too.  Just as it should be...

Grandma Bunni's Simply Perfect Deviled Eggs

(amounts of servings/ingredients are varied ~ depends on how many you are making)

~           hard boiled eggs, as many as you want (each egg will make two
             deviled eggs)
~           Best Foods or Hellmann's Mayonnaise ~ has to be this kind,
             it's got the perfect flavoring, can be regular or lowfat, but not
             fat free (fat free is sweeter, blah) (it's called Best Foods on the
             west coast & Hellmann's out east ~ don't ask me why, it just is)

~           salt & pepper, to taste
~           paprika & chopped parsley, for garnish

1)          hard boil as many eggs as you want ~ from one egg to as many as
              you need (ie. six eggs will make 12 deviled eggs)

2)         cut each egg in half & pop out the yolk into a bowl

3)         mash yolks with a fork until all yolks are nicely smashed & 'fluffy'

4)         add one heaping teaspoon of mayonnaise per egg yolk
            (or a bit more if you like your deviled egg centers really creamy,
              I like mine a bit firmer ~ so I can really taste the richness of the yolk) 

5)         combine yolks & mayo until well blended & creamy,
            add salt & pepper to taste

6)         put the yolk mixture into the center of each hollowed out egg
            either by spooning it in, or using a baggie with the end cut off,
            or a fancy pastry bag (spooning is easiest)

7)         garnish with paprika & chopped parsley

8)         let them sit in the fridge for at least one hour before serving ~
            so the flavors can develop  


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