Eggs, that is? Everyone in this house LOVES deviled eggs; and every time I make them I wonder why I don't do it more often. It's not much trouble and it's AMAZING at the possibilities...my favorite spice company in Fort Worth even sells a deviled egg cookbook. Maybe I should teach the kids how to do it!
Basic Deviled Eggs
One dozen eggs
Dill pickle juice
Put the eggs in a saucepan, cover with cold water and pour in about 1/2 cup white vinegar (it helps keep the eggs from cracking.) Set on a cold stove eye and turn the heat to high. Bring the eggs to a boil, remove from the heat, cover and let sit for 14 minutes. Remove from the hot water and put into a bowl of cool water, until room temperature.
Peel the eggs. Cut each egg in half longways, put the yolks into a bowl and arrange the empty whites on your egg plate. To the yolks add about one tablespoon mayonnaise, one teaspoon mustard, and the pickle juice a little at a time, mashing with a fork until you have a creamy consistency. Spoon back into the whites and sprinkle with paprika.
The possibilities are endless. Last week we added crumbled bacon, used smoked paprika and topped each egg half with a jalapeno slice. Chopped chives work. Most country people use sweet pickle relish but we don't like a lot of sweet in our regular food, so we stick with the dill pickle juice.