Sunday, February 28, 2016

Delicious Deviled Eggs

Everyone has a go to dish that they are known for. Well folks, deviled eggs are mine. I make them every year for the holidays and they disappear quickly. I think the addition of A1 balances out the miracle whip and mustard. I also prefer salty rather than sweet so I think the dill pickle is a nice change of pace. For a shortcut you can always use dill relish instead of chopping the pickles yourself but I prefer the texture when I chop them myself. This recipe makes 24 halves.
Delicious Deviled Eggs
12 extra large eggs
1/4 cup finely chopped dill pickle
1 tsp. pickle juice
1/2 tsp. A1 steak sauce
1/4 cup miracle whip
2 Tbs. yellow mustard
Dash of salt and pepper
Hard bowl eggs
Peel eggs and set aside
Cut eggs in half lengthwise
Using a small spoon, spoon out the yolks carefully into a separate bowl
Using a fork mash hardboiled eggs yolks and mix until texture is smooth and rid of chunks
Add pickles, pickle juice, A1, mustard, and miracle whip and season with salt and pepper
Mix well and add more of the mentioned ingredients if needed (I add to taste when I make these, the goal is to balance out all flavors and not have any overwhelm the other)
Add spoonful's of the mixture back into the egg white halves
Sprinkle with paprika and serve!