So, yeh; I just did a post about deviled eggs, and they were good deviled eggs, but…
these deviled eggs are better.
Mebbe even Best!
See, we were having folk over, and one of them really likes deviled eggs, and I could have just done that Pimiento Cheese version from last week, but instead, I went in search of the “classic” deviled recipe and then found… well several, but all similar.
Then, I thought back to my mom’s deviled eggs, and hers had something none of these ‘classic’ recipes did: dry mustard.
With that in mind, I set out to make my own take on classic deviled eggs, and they were very well received.
•6 eggs, hard cooked
•1/2 stalk celery, finely chopped
•1/4 cup mayonnaise
•1 tsp hot sauce
•1 tsp dry mustard
•1 tsp white vinegar
•1/4 tsp Seasoned Salt
•1/8 tsp black pepper
•1/8 tsp Aleppo pepper
•Paprika, for garnish
Whisk the salt, peppers, and dry mustard together in a small bowl with the white vinegar and the hot sauce until well blended, then stir in the mayonnaise and the celery.
Cut the eggs in half, and add the yolks to the bowl with the mayonnaise mixture.
Crush the yolks with a fork, then stir to combine and spoon a small amount – about 1-1/2 teaspoon – into each egg half.
Sprinkle with paprika, then chill until ready to serve.
Note: a lot of the classic recipes called for adding chives, but our deviled egg fan is not so keen on onions, so I left those out.
Still and all, wicked tasty deviled eggs.