We love deviled eggs! When my kids were growing up, they would devour them. My daughter loved them so much, that we named this recipe after her, “Lauren’s Deviled Eggs”. I think I found the recipe in one of the old basic, every-kitchen-had-to-have cookbooks, such as “Better Homes and Gardens” or “The Joy of Cooking”, the two classics that I always went to when learning to cook in the late 70′s. I don’t dare claim this recipe as my own . . . but it’s the family favorite, so thank you to whomever this recipe originated from. Even today, if anyone in the family looks in the frig and sees these creamy yellow mounds of savory delight, they beam from ear to ear. Seriously, the simple things just make us so happy around here!
So Lauren in Tennessee, this post is for you dolly!
Lauren’s Deviled Eggs
12 jumbo eggs
1/2 cup mayonnaise or Miracle Whip (our choice for the tang it offers)
3 tsp. mustard
1-1/2 tsp. apple cider vinegar
4 Tbsp. melted butter (this is truly the secret ingredient)
1 tsp. salt
1/4 tsp. pepper
paprika for garnish
herbs to garnish
Bring a pot of water to a boil (I place the eggs in the water while it is still cold; I find that if I put cold eggs in boiling water, they are more likely to crack once they go in the hot water).
Boil the eggs for 10 – 15 minutes, or until how done you like your eggs.
Place the cooked eggs in a bowl with ice water to begin cooling them down.
Under cold running water, crack each egg all the way around and gently lift the shells and membrane off . . . get under the membrane for the easiest removal of the shell. This works like a dream each and every time!
Slice each egg in half.
Gently scoop out the yolk and place in a medium bowl.
Place the white portion of the eggs on a plate or egg platter.
Mash the yolks with a fork.
Add the mayo, mustard, vinegar, and melted butter, salt and pepper.
Whip with a fork until smooth.
Taste and make any adjustments that you prefer.
Spoon heaping amounts of this egg mixture into the cooked whites.
Sprinkle with paprika.
Garnish with fresh-cut herbs.
Cover and chill in the refrigerator (I try to always make these in the morning so that they are cold for lunch and/or later on in the day).