Deviled Eggs
  • Cooking Time: 10-15 minutes
  • Servings: 4-6
  • Preparation Time: 10-15 minutes
  • 12-14 eggs, use your older eggs for making deviled eggs because the fresher the egg, the harder to peel.
  • Freshly ground sea salt to taste
  • 3 T. sweet pickles, chopped
  • 2-3 T. mayo (or more if needed)
  1. Put eggs in a saucepan and cover with water. Bring to boil, then turn heat to medium low and cook for 11 minutes. Immediately remove eggs to a large bowl of cold water. Let eggs sit for about 5 minutes. Crack each egg at the large end and peel off shell, being sure to get under egg membrane when peeling. Cut eggs in half lengthwise, remove egg yolks to a small bowl and mash. I always use the white part of one egg to have plenty of filling. Add salt, chopped pickle, and mayo. Mix well, taste to adjust seasoning, the using a teaspoon, fill each egg and place on a plate. Chill before serving.
Our family loves deviled eggs and we have them often, especially in warmer weather. We enjoy them for breakfast, lunch, or dinner.