I adore deviled eggs. It’s another one of those recipes that’s got such nostalgia for me. I remember standing in my grandmother’s kitchen the day before Easter every year, peeling eggs and mashing yolks. The whole family was there, debating whether the mix needed more of this or that while I debated how many egg whites I could get away with eating before any one noticed. Real deal deviled eggs (aka more than just hard-boiled egg whites) quickly became much more interesting than my swiped prizes, and I learned to wait until the finished product was assembled before sneaking a taste. Is a holiday really a holiday without deviled eggs? I’m sure a case could be made, but you won’t be hearing it from me.
I’ve made a version of these deviled eggs for many 4th of July parties over the years, but it doesn’t need to be a party for me to make them. One day in January, my friend Erin and I watched one of those viral Facebook videos about FRIED deviled eggs. We’d made (and devoured) them ourselves in less than 24 hours. Cool and creamy with just the right amount of tang from the mustard and the vinegar. These are my family’s classic deviled eggs, but feel free to use it as a starting point. I gave actual measurements for the purpose of writing a recipe, but I never, ever measure. Add a little of this and a little of that until everything tastes perfect, then watch them disappear.
Now tell me! What are you making this weekend? Any big pre-4th of July plans? I’ll be stuck in a convention center all weekend coaching volleyball, so I must live vicariously through the internet. Which is a very sad day for me, because the 4th of July is one of my favorite days. The wonderful America outfits and the fireworks, the general raucous celebrations and the slight sulfur smell that fills the air. I spent last year in an American flag bandanna, faded star-print denim shorts, and a heart flag cut-off tee. It was glorious. This year will be a bit more subdued, because even though I’ll be home on the actual 4th, most parties will be happening while I’m still in Indy. So if you’re celebrating early, enjoy! Shout “America!” at strangers and have a cold one for me. It’s what our founding fathers would have wanted.
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- 6 raw eggs
- 2 1/2 tablespoons mayonnaise
- 5 teaspoons mustard
- 2 teaspoons vinegar
- 3/4 teaspoon sugar
- Pinch of salt
- Place the eggs in a large pot and add enough cold water to cover by 1 inch. Bring to a rolling boil over high heat. Once the water reaches a boil, cover the pot and remove from the heat. Let sit, covered, for 10 minutes. After 10 minutes are up, run cold water over the eggs until they are cool enough to handle.
- Peel the eggs and cut in half. Add the yolks to a bowl and add the remaining ingredients. Mash with a fork until the filling reaches your desired consistency. Spoon into the empty egg whites and serve.