Deviled Eggs, Salads & Gelatin
Church Potluck Deviled Eggs
The first plate empty at every potluck. Season the yolks first, then wait two minutes.
Makes 24 halvesPrep 25 minCook 12 min$
Ingredients
12 large eggs, a week old if you can
2 tsp yellow mustard
1 Tbsp dill pickle juice
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1/2 cup mayonnaise
paprika and a little chopped dill for the top
Method
- Bring a pot of water to a gentle boil. Lower the eggs in with a spoon and cook 12 minutes at a low boil.
- Move them straight into a big bowl of ice water for 10 minutes.
- Crack each egg all over, then peel under a thin stream of cold water, starting at the wide end.
- Halve lengthwise with a wet knife and pop the yolks into a bowl.
- Mash the yolks fine with a fork. Stir in mustard, pickle juice, sugar, salt and pepper to a stiff yellow paste.
- Now leave it alone for 2 minutes. Set a timer.
- Stir in the mayonnaise until smooth and creamy. Spoon or pipe into the whites, dust with paprika and dill, and chill until serving.
Loretta's tricka cooked yolk is dry and thirsty. Season it first and let it drink for two minutes; then the mayonnaise. The filling comes out silky and tastes seasoned all the way through.
Common mistakes
Eggs won't peel → too fresh → buy them a week ahead.
Grey-green ring on the yolk → overcooked or cooled slowly → 12 minutes and straight into ice water.
Lumpy filling → mayo in first → mash and season the yolks before any mayo.
For a crowd: Two dozen eggs make 48 halves, enough for a supper of 40. Carry the whites and filling separately and fill them at the church.
For one or two: Make 4 eggs (8 halves) with a third of everything; they keep 2 days.
Keeping: Fridge up to 2 days, covered. Never more than 2 hours out of the cold.
