By Jolene Goodman | Panora Times
If you want to win the heart of my husband, bring him deviled eggs. I have had to win him over in other ways for 29 years, because I don’t make them. His mother did, though, and so did my mother, and he looked forward to their versions.
Deviled eggs make appearances more in the summer due to BBQs, neighborhood driveway parties, park picnics and holiday weekends. It’s another reason why I like this time of year, as I feel like the pressure is off when others come to the rescue to feed my husband’s deviled egg obsession. Cyd Koehn, who owns Catering By Cyd, has mastered a mouthwatering deviled egg. She shared her recipe with me for this month’s column.
Guess who’s bringing the deviled eggs to the next BBQ?
Jolene Goodman is the advertising director for Panora Times and vice president of Big Green Umbrella Media.
DEVILED EGGS
Ingredients
- 6 large eggs
- Ice
- 2 tbsp. mayonnaise
- 1 1⁄2 Tbsp. sweet or dill pickle relish
- 1 tsp. dijon mustard
- 1⁄4 tsp. kosher salt
- 1⁄4 tsp. white pepper
- 2 dashes of Lola’s Hot Sauce
- Garnish: paprika (optional)
Directions
- Step 1 — Boil eggs: Fill a large pot with water; bring to a boil over high. Carefully lower eggs into boiling water; cook undisturbed, for 11 minutes, 30 seconds.
- Step 2 — Make ice bath: Meanwhile, fill a large bowl halfway with ice; add water to cover. Set ice bath aside.
- Step 3 — Chill eggs: Using a slotted spoon, immediately transfer cooked eggs from boiling water to an ice bath. Let stand until completely cooled, at least 5 minutes.
- Step 4 — Peel eggs: Working with 1 egg at a time, firmly tap on a flat surface until cracks form all over the shell. Peel under cold running water.
- Step 5 — Halve eggs: Cut eggs in half lengthwise; remove yolks. Set egg white halves aside.
- Step 6 — Make deviled egg filling: Using a fork, mash together yolks and mayonnaise in a medium bowl. Add relish, mustard, salt and pepper; stir well to combine.
- Step 7 — Fill eggs: Spoon or pipe about 1 tablespoon filling into each egg white half. Garnish with paprika, if desired. Serve immediately, or store, covered, in the refrigerator for up to three days.