My Granny Makes the World's Best Deviled Eggs

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OH BOY, Deviled Eggs...

But not just any deviled eggs.  These are the deviled eggs of your youth.  The ones your Granny made.  Sweet and creamy "goo", with hints of the tangy pickle brine from Dill Pickles.

I dressed 'em up a bit with a piece of that dill pickle for a bit of crunch in the texture.

Then for a bit of garnish, I added a sprinkle of a red spice mix (in this case, a Cajun mix).  this adds a slight extra flavor, as well as the color for presentation.  If you don't want to have the extra flavor added, use a sprinkle of paprika.  still a bit of additional flavor, but not as strong.

And where there is a red garnish, a green garnish for a contrasting look  makes for one beautiful plate.

And as with all things, Granny was right, her classic recipes are a classic for a reason, DELICIOUS!

I was serving up a Football party.  Sadly, the one and out repetition of the KC Chief's post season quest for another Super Bowl appearance became prophetic (we were robbed with that holding call in the 4th quarter, but I digress)... But these hit the appetizer tray as my guests arrived with all the optimism you could imagine.  I wanted something they could grab a napkin, grab a couple of and move on to making plans for a football game in February.

And just possibly, I knew we would need a little comfort food... Granny's Deviled Eggs to take us back to a simpler time.  Sigh.

Enjoy!

 OK... Here's what I did...

DEVILED EGGS - PERFECT Granny's
"Old School" Recipe

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of your favorite BBQ Rub for Garnish
• Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
• 24 Small pieces of Dill Pickles for Garnish
• Sprinkle of Red Spice Mix (I like to use a lightly seasoned Cajun Mix, taco also works or simple Paprika)

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and BBQ Rub until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg . Garnish with sprinkles of Paprika and top with a small slice of Sweet Pickle. This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
7. Serve chilled and ENJOY!

BLT Deviled Eggs - Bacon Lettuce and Tomates

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 OH BOY... DEVILED EGGS!

But not just any Deviled Eggs, these amazing little appetizers became an instant fan favorite at my holiday table.  Worked great as an appetizer, and was an equal hit as a side dish.  After all, what's not to love?

One of the world's most popular sandwiches is the BLT.  These are LOADED with all the flavors of a classic BLT.  Taste texture and visually exciting.  Like i said... what's not to love?

Keep scrolling down for this easy to follow recipe...

Have you noticed, I LOVE Deviled Eggs.  Truly, no potluck would be complete without a tray.  I got a wonderful Christmas gift this year, this easy to use convenient travel tray carrier so my eggs arrive undamaged.  Lids, easy carting handles, seals for freshness and a pretty color.  What's not to love???



Keep scrolling down... here's the recipe!

  OK... Here's what I did...

BLT Deviled Eggs
Bacon Lettuce and Tomates

Ingredients

• 14 Large Eggs, (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 2 TBS Mayonnaise
• 3 TBS Yellow Mustard
• 3 TBS Ranch Dressing
• 3 TBS Your Favorite BBQ Sauce
• 1/4 Cup Minced Dill pickle
• Sprinkle Sea Salt
• 1 Pound Bacon, fried crisp and crumbled to bit size
• 24 bits of choipped Romaine Lettuce 
• 12 Cherry Tomatoes, cut in half to make 24 pieces

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Ranch, BBQ Sauce, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Arrange on a serving dish.  Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg making an attractive peal.
7. Just before serving, add the BLT Parts...
   First, Push about a tsp worth of chopped Romaine Lettuce into the back of each egg.
8. Add the Tomato halves
9. Add a tsp worth of Bacon, bigger pieces, reserving the small crumbs for garnish.  Push the tomatoes and the bacon into the yolk mix a bit to anchor them into the eggs
10. Garnish with small bits of bacon just scattered into the tray.  Cover loosely with plastic wrap, transfer to the fridge until ready to serve.
11. Serve chilled and ENJOY!

Deviled Eggs Benedict

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 Oh Boy... Deviled Eggs...

But not just any deviled eggs, these are based on that most delicious of all brunch dishes... Eggs Benedict.

I LOVE eggs Benedict.  Not just for that marvelous taste, but also it brings back very happy memories of a long gone friend.  My good friend John passed away nearly 15 years ago.  We had jobs that allowed us to travel a great deal.  Whenever we met up for breakfast, you could count on John to tell this slightly off color joke about Eggs Benedict and vacations.  I will spare you the off color joke, but just the thought of Eggs Benedict in any style makes me smile.

But I digress...

These little gems are destined to be the hit of your event (why do we only serve deviled eggs for events?... they are so good).  Just a little bot of ham, a single English muffin, a bit of Hollandase Sauce; and bingo bango bongo, what a treat!

The only complicated part of this recipe would be the sauce.  Follow the blue letters for my easy to make Hollandase Sauce in a stand mixer recipe.  That recipe does make quite a bit, far more than you need for this recipe.  I have given you a cut down version of the recipe in this recipe.  But plan your menu and you may want to add additional Hollandase Sauce with crunchy vegetables (Asparagus, Bell peppers, etc.) for an additional appetizer or a side dish.

These eggs were gobbled up!  All the flavors and textures of the classic brunch dish.  And mu memories will make this a permanent addition to my growing list of All Dressed up Deviled Eggs!

Enjoy!!!

  OK... Here's what I did...

Deviled Eggs Benedict

Ingredients

• 14 Large Eggs, (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 2 TBS Mayonnaise
• 3 TBS Yellow Mustard
• 3 TBS Ranch Dressing
• 3 TBS Your Favorite BBQ Sauce
• 1/4 Cup Minced Dill pickle
• Sprinkle Sea Salt
• 2 tsp Fresh Ground Black pepper
• 24 Dime sized pieces of Ham 
• 24 Pieces of English Muffin, cut into wedges
• FOR THE HOLLANDASE SAUCE
  Made easy in a Stand Mixer
  1 Egg Yolk
• 1/2 tsp Lemon Juice
• 1/2 TBS Hot Water (Added slowly while the whisk is running)
• large pinch Salt
• large pinch fresh ground Black Pepper
• 2 Dashes Tabasco Sauce
• Pinch Cayenne Pepper
• 1/2 Sticks (4 TBS, 1/4 Cup) Butter, melted and hot (Added slowly while the whisk is running)

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Ranch, BBQ Sauce, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg making an attractive peal.
7. Just before serving, make the Hollandase Sauce...
   First, warm the bowl of the stand mixer.  I add HOT water to the sink and "float" the bowl in the water.  the bowl heats to just the right temperature.  Try to not get water in the bowl so you start with a dry warm bowl.
8. Meanwhile, Separate the egg yolks from the whites, discard the whites.
9. Move bowl into locked position on the mixer.  Add the yolks and start whisking on medium speed for 1 minute.
10. Add the Lemon Juice and continue to whisk for 5 minutes.
11. Now, add the remaining ingredients except the butter... Water (drizzled in slowly while the whisk is running), Salt, Pepper, Tabasco and Cayenne.  Whisk for another 5 minutes until the sauce is thickened to the consistency of heavy cream.  Thick enough to leave a thin trail as the whisk runs.
12. Meanwhile, melt the butter.  I melt mine in a microwave for 1 minute.  COmes out warm but not hot enough to curdle the eggs,
13. Next, SLOWLY... Slowly (important enough to say it twice), drizzle the butter into the egg mix with the whisk attachment running.  Continue to run the mixer on medium high speed until all of the butter is added.
14. Continue to whisk for 5 minutes until the sauce is thickened even more and there is no hint of a separation.
15. Set sauce aside in a warm place.  use fresh within an hour or so.  You can store leftover sauce in the fridge and reheat but unless the sauce has fully emulsified, the sauce will separate.  Best to use fresh
16. And now, just before serving, Add the Ham slice to the eggs.  Tuck into the back of the egg, leaving that attractive peak
17. Add the English Muffin wedge, slide it under the portion of the egg with the ham piece.  NOTE: Do this step just before serving so the wedge does not get wet and mushy.
18. Arrange on a serving dish and drizzle with the Hollandase Sauce,.   Store loosely covered with cling wrap.
19. Serve chilled and ENJOY!

BBQ Bacon Deviled Eggs

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 Oh Boy Deviled Eggs!

But Not just any Deviled egg, These have BACON BACON BACON... Always a favorite!

It's Deviled Egg time again!

Just about any time my Church has a PotLuck meal I always like to make a plate of deviled eggs. The list of possible ingredients is just about endless but I always like to add a little of my own specialty ingredients...

Or a fan favorite like BACON BACON BACON and even a second favorite... Ranch Dressing.

But I also like to add a bit of my own creation. I like to make my own BBQ Sauce. While you can and should use your own favorite, there is always a little extra bit of brag worthy rights when you can shyly shout from near the pulpit that that sauce was your own creation!

For these, I made a batch of Holiday themed Cranberry BBQ Sauce with just a hint of the Christmas favorite. A little bit spicy, a little bit seasonally sweet and a whole lot of wonderful. A great place to start if you ever feel like making a batch of your own.


In the mean time - BACON and Ranch and MORE BACON... Now that's a party!

ENJOY!

 OK... Here's what I did...

BBQ BACON
Deviled Eggs

Ingredients

• 14 Large Eggs, (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 2 TBS Mayonnaise
• 3 TBS Yellow Mustard
• 3 TBS Ranch Dressing
• 3 TBS Your Favorite BBQ Sauce
• 1/4 Cup Minced Dill pickle
• Sprinkle Sea Salt
• 2 tsp Fresh Ground Black pepper
• 12 Slices bacon, Chopped to dime size pieces, then fried crispy. 
• Drizzle of BBQ Sauce
• 
  

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Ranch, BBQ Sauce, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg making an attractive peal.
7. And now, Add the crumbled Bacon... Be generous with a tsp of crumbles per egg.  Arrange on a serving dish and drizzle with additional BBQ Sauce,.   Store loosely covered with cling wrap.
8. Serve chilled and ENJOY!

Muffuletta DEVILED EGGS a New Orleans Inspiration

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 Oh Boy Deviled Eggs!

But not just any Deviled Eggs, These are inspired by that New Orleans original, the Muffuletta Sandwich.  No trip to New Orleans would be complete without a pilgrimage  to the Central Grocery, steps away from Jackson Square, where the sandwich was invented. The grocery store is now world famous (enough to get it's own Wikipedia entry), having been featured in the PBS special program Sandwiches That You Will Like, and on NBC's The Today Show (five best sandwiches series) among dozens of others.

If you make the journey to the store (with a sandwich counter where you can order an authentic original muffuletta), you will find not only a take out lunch but also jars of the Olive Salad so you can replicate the sandwich yourself.  I have made the sandwich (Tastes great, but of course I would rather have the original in the park in the French Quarter,,, Sigh).  This is my solution for using up the extra salad...  Tasted good enough that I may just buy a jar for these eggs.

And of course the Olive Salad is available mail order as well as in most grocery stores.  Scour the Pickle section and you  may just find a jar.

I made these for a recent concert after party.  they were wildly received and gobbled up.  Nothing but requests for the VERY VERY EASY recipe and an empty plate!

Enjoy we all did!

  OK... Here's what I did...

Muffuletta
Deviled Eggs

Ingredients

• 14-15 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• 12 salami slices, cut in half, 24 total half moon shaped pieces.
• 24 rounded tsp of Muffuletta Olive Salad
  Sprinkle of Smoked Paprika for garnish and color

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg.
7. Add the Salami half moons, sliding the wide open in under the yolk goo,  Add the Muffuletta Olive salad between the peak of the yolk goo and the curve of the salami slice.
8. Garnish with a sprinkle of Paprika.   Store loosely covered with cling wrap and chill in the fridge until ready to serve.
9. Serve chilled and ENJOY!

HOOTERS Owl Deviled Eggs

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 OH BOY... Deviled Eggs!

But not just any deviled eggs... We call 'em HOOTERS, Owl Deviled Eggs1

Especially if you have kids for your event, these will move like hotcakes... better actually.

The star of this recipe is the look.  Very easy to make.  Just cut the pickles to the right size, thin slice the olives for the eyes and pie wedge shaped tiny carrot pieces for the nose.

The actual recipe for the yellow deviled goo is my version of the classic Grandma's Dill Pickle version.

Tastes classically great...
Looks fantastic and fun for the kids...

WHOot Wouldn't Love these!

ENJOY!!!

 OK... Here's what I did...

Hooters Owl
Deviled Eggs

Ingredients

• 18 Large Eggs (NOTE: you will need extra yolks for this look, lots of yellow goo for center body and two side strips to hold wings and eyes at the head... 18 whole eggs will only make 24 deviled eggs halves), Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• 24 Sweet Gherkin Pickles Cut in half, trimmed to look like wings 
• 1 Carrot, thin sliced, cut into 24 small pie shapes to work as noses
• 12 Large Black olives, each cut into 4 slices to look like eyes, 48 total eyes

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg just to the edge of the crater.  Then make three strips of filling across the top of the egg the two sides hold the wings and the center makes the body of the owl.
7. And now, make the owls... Two Pickle pieces for the wings, two Olive slices for the eyes and a carrot nose.   Store loosely covered with cling wrap.
8. Serve chilled and ENJOY!

Pickled Beets And Peppers Deviled Eggs

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 Oh Boy Deviled Eggs...

But not just any Deviled Eggs, these have a tremendous presentation... a wonderful almost neon look outer coating of the eggs.  The accent color is very easy to add.

The extra flavoring comes form slices of various pickled items... Sweet pickles, pickled Beets and quick Pickled Jalapenos.  The Beets you can buy in a jar (and you will need the liquid in the can to get the color onto the eggs).  Pickles come in a jar but the Jalapenos are so easy to make and so dramatically change the look (deeper brighter green) as well as the taste (adds a sweet hint to the heat of the spicy pepper).  Follow the blue letter link for that easy to follow recipe.

The combination of traditional deviled egg, combined with the pickled items (Beets, Pickles and Jalapenos)makes for a unique flavor.  The extra coloring of the outside of the eggs adds to the beautiful presentation.  All in all... Such a terrific Deviled Egg...  Certainly a dressed to impress presentation worthy of any party, get-together, PotLuck, Church social or big family gathering.

Enjoy indeed!

 OK... Here's what I did...

DEVILED EGGS - PERFECT Mom's
"Old School" Recipe

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• FOR THE PICKLING LIQUID
  1 (16 Ounce) Can Pickled Beets
• 1 Cup Vinegar
• 1/2 Cup Brown Sugar
• FOR THE EGG GOO
  1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of Paprika for Garnish
• Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
• 24 Small pieces of Pickled Beets for Garnish
• 24 Slices of Pickled Jalapenos.
• 24 Slices of Dill Pickles

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. For the Pink/Purple outer Color...
   Drain the pickled beets, retain the juice,  Add the juice to 1 cup vinegar and 1/2 cup Brown Sugar and mix to combine.transfer this juice to a large bowl.  Add the hard cooked eggs and gently swirl for 10 minutes until evenly colored.  the eggs do not need to be completely submerged, just 1/2 way or more.  Then continue to turn the eggs until there is an even coating.  The longer you leave the eggs in the brine, the deeper the color and the deeper penetration into the egg.  BUT the eggs will get rubbery the longer you leave them in the brine.  10 minutes for me works just fine.
4. Once all eggs are colored, dry on a paper towel.  Slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
5. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
6. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
7. Fill the hollow of each egg . Garnish with sliced various pickled items... I like to use pickled beets, sweet pickles and Pickled Jalapenos,  This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
8. Serve chilled and ENJOY!

Grandma's Classic DILL PICKLE DEVILED EGGS

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 OH BOY, Deviled Eggs...

But not just any deviled eggs.  These are the deviled eggs of your youth.  The ones your Granny made.  Sweet and creamy "goo", with hints of the tangy pickle brine from Dill Pickles.

I dressed 'em up a bit with a piece of that dill pickle for a bit of crunch in the texture.

Then for a bit of garnish, I added a sprinkle of a red spice mix (in this case, a Cajun mix).  this adds a slight extra flavor, as well as the color for presentation.  If you don't want to have the extra flavor added, use a sprinkle of paprika.  still a bit of additional flavor, but not as strong.

And where there is a red garnish, a green garnish for a contrasting look  makes for one beautiful plate.

And as with all things, Granny was right, her classic recipes are a classic for a reason, DELICIOUS!

Enjoy!

 OK... Here's what I did...

DEVILED EGGS - PERFECT Mom's
"Old School" Recipe

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of Paprika for Garnish
• Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
• 24 Small pieces of Dill Pickles for Garnish
• Sprinkle of Red Spice Mix (I like to use a lightly seasoned Cajun Mix, taco also works or simple Paprika)
• Chopped Chives Garnishes make a Red, Green contrast to the bright yellow and stark white colors of the Eggs!

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg . Garnish with sprinkles of Paprika and top with a small slice of Sweet Pickle. This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
7. Serve chilled and ENJOY!

Reuben Sandwich Style Deviled Eggs - Corned Beef, Sauerkraut, Swiss Cheese, Russian Dressing

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  Oh Boy, DEVILED EGGS!

But not just any Deviled Eggs, these continue my series of "Dressed to Impress" Deviled Eggs.  These have all the flavors and ingredients of the classic Reuben Sandwich.  That is, Corned Beef, Sauerkraut, Swiss Cheese and a drizzle of Russian Dressing.

I served these at my wife's book club.  a half dozen women who gobbled up most of them and then asked for dogie bags to take the rest home.  They LOVED 'em!

There is a small tricky part.  I added the meat in the form of the thin Buddig brand meats.  Cut them in half and then rolled them.  This way I was able to bend them in half, use the bend part as a base to pipe the egg goo onto the top of the egg.  This way I had the ends of the meat sticking out from under the egg goo, like the fins on an old classic '63 Cadillac.

Dressed to impress indeed!

ENJOY!!!

 OK... Here's what I did...

Reuben Sandwich Style
Deviled Eggs

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• For the Deviled Egg Goo
• 6 TBS Mayonnaise (More or Less as needed)
• 2 TBS Yellow Mustard
• 1 Russian Dressing
• Pinch each Salt and Pepper 
• FOR THE Garnish (This time, Reuben Sandwich Essentials) -
  12 thin sliced Budig brand Meats Corned Beef, sliced in half, half moon shaped, rolled tight
• 24 Half teaspoons Grated Swiss Cheese, chopped again, additional for garnish
• 24 Half teaspoons of Sauerkraut, drained, additional for garnish
• Dusting of Smoked Paprika

Cooking Directions

1. First, FOR THE EGGS...
   Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
2. Use a fork to mash the yolks and mix in the Mayo, Mustard, Russian Dressing, Salt and Pepper..  Mix until completely smooth (I prefer to use a food processor).  Take a look at the consistency.  If the mix is too grainy, thick, add additional mayonnaise to thin the mix.  Add carefully, too much mayo and the mix is too thin to hold the shape when piped.
3.  Taste the mix, add additional spices as you like.
4. NEXT, to assemble the Eggs...
   Add 1/2 tsp of grated and chopped swiss cheese to the bottom of each of the egg whites.
5. Tightly roll the corned beef slices into a tube.  Bend in half, press the wide end tightly and add to the egg.  Each egg will now have two corned beef pieces sticking out the ends... Like the fins of a '63 Cadillac.
6. Place the yolk mixture into a piping bag with a large star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites, on top of the flattened Corned Beef.
7. At the back of the egg, where the corned beef sticks out in the fin shape, push 1/2 tsp of sauerkraut gently into the back half of the egg dome.
8. Arrange the eggs on a serving dish.  Add the garnish of the Additional sprinkles of Swiss Cheese and Sauerkraut ... you could even add a sprinkling additional smoked Paprika around the edges to add even more color..
9. Best to serve chilled. ..and of course, ENJOY!

California Roll Sushi DEVILED EGGS

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 OH BOY... Deviled Eggs!

But not just any deviled eggs, these have all of the flavor and ingredients found inside the most popular Sushi roll... The Famous California Roll.  A bit of fish (in this case I used lump Crab meat, but some smoked salmon would work as well), Cucumber, Avocado, Wasabi Paste...

All gloriously displayed in the form of a Deviled Egg!

Talk about dressing to impress.

These have a spectacular presentation.  My favorite little detail you can see in the photo just below that shows just a dot of Wasabi paste on the large flat part of the deviled egg.  Very pretty.

I recently brought this plate to a very competitive Church basement potluck meal.  The Oohs and Aahs as I placed my platter next to more standard deviled egg fare were appreciated,  but the best part of the day was the empty plate and compliments I took home...

Love these!  ENJOY indeed.

 OK... Here's what I did...

California Roll Sushi
Deviled Eggs

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• For the Deviled Egg Goo
• 6 TBS Mayonnaise (More or Less as needed)
• 1/3 Cup Cucumber, very finely diced
• 1 TBS Soy Sauce
• 1 TBS Rice Wine Vinegar
• 1 TBS Wasabi Paste
• Pinch each Salt and Pepper 
• FOR THE Garnish (This time, California Roll Essentials) -
  24 Dime Size pieces of quartered Cucumber slices, thin cut, cut into 4 pie shaped triangles
• 24 Long Quarter size pieces of Avocado (Additional slices for garnishing the plate... People love Avocado)
• 24 Half teaspoons of Lump Crab Meat (Optional, can use Smoked Salmon)
• Additional dots of Wasabi Paste
• Dusting of Smoked Paprika

Cooking Directions

1. First, FOR THE EGGS...
   Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
2. Use a fork to mash the yolks and mix in the Mayo, Cucumber, Soy Sauce, Rice Wine Vinegar, Wasabi paste, Salt, Pepper..  Mix until completely smooth (I prefer to use a food processor).  Take a look at the consistency.  If the mix is too grainy, thick, add additional mayonnaise to thin the mix.  Add carefully, too much mayo and the mix is too thin to hold the shape when piped.
3.  Taste the mix, add additional spices as you like.
4. Place the yolk mixture into a piping bag with a large star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.  Leave about 1/4th of the egg cavity empty.  This is where you add the Sushi ingredients
5. Arrange the eggs on a serving dish.  Add the garnish of the Additional Cucumber triangles, Avocado pieces and Crab Meat ... you could even add a sprinkling additional smoked Paprika around the edges to add even more color..
6. Dot each egg with a small hit of Wasabi Paste
7. Best to serve chilled. ..and of course, ENJOY!