I vividly remember watching my mom make deviled eggs when I was a child. It seems that she served them often, especially during the summer months when we either hosted or attended picnics. Maybe that’s why I love deviled eggs so much to this day. They bring back fond memories.
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Can You Make Allergy-Free Deviled Eggs?
The short answer is, yes!
Unless you are allergic to eggs, I believe that it’s fairly easy to make deviled eggs free from many allergens. Personally, I make soy-free, dairy-free, and gluten-free deviled eggs. I use Spectrum Canola Mayonnaise to make deviled eggs, Easy Poppy Seed Dressing, BLTs, and much more.
How Long Can You Store Eggs In the Refrigerator?
According to the USDA’s website, refrigerated eggs keep well for up to three to five weeks. It’s best to leave them in their carton and store them in the refrigerator, not inside the door.
Is There a Secret to Easy-Peel Hard-Boiled Eggs?
Growing up on a farm meant we had chickens, ducks, cattle, and hogs. We also had three separate gardens. Basically, we either raised or grew the vast majority of our food. Since my mother was a home economics teacher for 22 years she certainly knew a few tips and secrets.
One secret my mother taught me when making quick and easy deviled eggs is to use “old” eggs. This simply means using refrigerated eggs that are around 4 weeks old. This secret really does work well and provides hard-boiled eggs that peel extremely easily.
Sometimes I boil eggs a few days beforehand and store them in the refrigerator until I want to make deviled eggs or egg salad sandwiches. Hard-boiled eggs keep well refrigerated for up to one week.
To make quick and easy deviled eggs, first, place ten large eggs into a saucepan and cover them with water. Gradually heat the water until it comes to a full boil. Boil for about five minutes, then turn off the heat and allow the eggs to cool completely.
Next, cut each egg in half lengthwise. Carefully place the yolks in a mixing bowl and place the whites on a plate or in a container. Smash the yolks until they resemble crumbs.
Spoon the egg mixture into each half of the whites and store in the refrigerator.
Before serving, garnish each deviled egg with a sprinkle of paprika and fresh dill.
These deviled eggs will make a tasty addition to your next picnic or family gathering.
- 10 large, hard-boiled eggs, chilled
- 1/4 teaspoon salt
- 1/2 teaspoon ground mustard
- 1-1/2 Tablespoons sugar or sugar substitute (or to taste)
- 1/4 cup mayonnaise (I use soy-free, dairy-free, gluten-free Spectrum Canola Mayonnaise)
- 2 Tablespoons sweet pickle relish
- Fresh dill
- Place eggs in a saucepan and cover them with cool water. Slowly heat until water reaches a medium boil; cook for approx. 5 minutes. Turn the heat off and allow the eggs to gradually cool to room temperature.
- Cut each egg in half lengthwise; place the yolks in a mixing bowl. Use a fork to mash yolks until crumbly.
- Add salt, mustard, sugar, mayonnaise, and pickle relish. Stir until the mixture is creamy and well combined. Spoon the egg mixture into each half of the cooked whites. Store in refrigerator.
- Before serving, garnish with a sprinkle of paprika and a touch of dill.
- Refrigerate leftovers.
Eggs peel the easiest when you use 3 to 4 weeks old eggs.
Enjoy making your very own deviled eggs!
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