Mom’s Deviled Eggs

dairy-free deviled eggs, easy deviled eggs, mom's deviled eggs, appetizer, holiday recipe, picnic recipes

I Made Mom’s Deviled Eggs!

Today’s the first day of our Gluten-Free Progressive Easter Dinner Party. Yes, Easter is coming up soon—April 4th this year! I know that Easter is almost here because Mr. GFE and I went on a motorcycle ride today and saw lots of forsythia blooming (as well as daffodils and tulips). When you were a child, did you have an Easter or spring photo taken in front of a forsythia bush? Both Mr. GFE and I both had many photos of ourselves (and our siblings) taken in front of that flowering, yellow bush. And I know we took photos of Son in front of forsythias. The flowering of the forsythia is a definite sign of Easter for us here in Virginia.

I immediately signed up for an appetizer for the progressive dinner party. I wanted to share Mom’s deviled eggs. They are naturally gluten free, so gfe! And, to the best of my knowledge, they are dairy free. Mom’s eggs are another family favorite for all occasions (much like my sister’s crab casserole). Mom is a great cook and everyone loves her deviled eggs—even children, and from an early age. When we discuss what everyone is bringing for our family get-togethers, it’s always, “Is mom making her eggs?” And, the answer is almost always yes. Sometimes if mom is caught short on eggs for an event, she’ll still make a small plateful and apologize profusely. Nobody complains; they are too busy being sure they get a deviled egg.

When we first got married, we rented an old farmhouse on 100 acres for $100. Yes, that was 28 years ago, but even then $100 was pretty phenomenal. The house had sat vacant for several years after the matriarch who lived in it had passed away. Mr. GFE knew the family who owned it and asked if we could rent it. Part of the deal was that we had to clean out the house to make it ready for tenants. Surprisingly, there was not much that the family members were interested in keeping. We didn’t mind at all. Some of my prized possessions (including the hat collection that graces our guest room wall) came from that effort.

We lived there for 5 years before having our current home built. We enjoyed some really wonderful times there, but we had to work hard, too. There was no central heating (or air conditioning) in the farmhouse. Once we found that we’d be moving in during the month of September, we used our wedding money to buy a good wood stove. Then we cut 7 cords of wood in the few days after the corn was harvested, before the winter wheat was put in. (The fields were our only access to the woods.)

Yes, we burned that much wood each winter! The farmhouse was charming, but nowhere near energy efficient. The center was a two-story log cabin built in the 1800s. The downstairs of that original living space was our living room and the upstairs was our bedroom. The central log cabin’s interior walls had long been plastered over and many additions hid the outer walls as well.

We had different “operating plans” according to how cold the temps were. The “A” plan was all rooms open, with just the main wood stove going; “B” plan was three rooms closed off and main woodstove going; “C” plan was all but a few rooms closed off, the second woodstove in the kitchen fired up, and super warm clothes worn to bed. Even with all our planning (and plastic covering the windows), we still went through a lot of firewood. I have to admit that I was pretty content though when I had my little woodstove in the kitchen chugging away.

Our closest neighbors were an elderly couple, Hugh and Maitland McClanahan, who still did most everything “old school.” They had a huge garden and raised chickens (free range all the way!), selling their eggs for a little extra money. They still burned wood and even though Hugh didn’t go out in the woods and cut it himself any longer, he would have whole “blocks” of wood delivered and then he’d split it himself in short spurts outside their kitchen. Their house was modest, and practical, but comfortable. Their wood stove was in the kitchen, too, which made for some nice, warm visits. Maitland didn’t use it for cooking (it wasn’t a cook stove), but she did cook and bake mostly from scratch. Basically, the McClanahans took pleasure in working hard and seeing the results of their efforts.

Over time we all became friends and ended up exchanging small Christmas gifts. Their gift to us was the orange deviled egg plate shown in the photos. Mr. GFE thought it was cute that someone who sold eggs would give that particular gift. I always thought that the plate might have been one that Maitland had received herself as a gift, and having way too many deviled egg plates already, she decided to pass it on to me. It’s not the type of egg dish that I’ve ever seen sold anywhere. While I would not have chosen it myself, its carnival glass appearance has a certain appeal. It may even be authentic carnival glass … I don’t know. I do know that whenever I make deviled eggs, I use this plate and smile thinking of Hugh and Maitland, and our wonderful time as their neighbors living in that old farmhouse. Once we had our current home built, we’d invite Hugh and Maitland for our annual holiday open houses. By then, they were driving very little, so Mr. GFE would go pick them up. They clearly enjoyed getting gussied up a bit and socializing at these special events. I always showed them the different food offerings when they arrived. There was always a little bit of a twinkle in their eyes when they saw the plate of deviled eggs.

The filling of Mom’s deviled eggs has just a little mayonnaise, mustard, and simple seasonings. That makes them mild flavored, but delicious. There’s no vinegary, “pickly” taste in these eggs, which makes them really popular.

Mom’s Deviled Eggs
(Click here for a printable version of this recipe.)

6 hard-boiled eggs
2–3 tablespoons of mayonnaise (to taste)
½ teaspoon prepared mustard (I used Dijon)
½ teaspoon pickle juice (I used juice from sweet relish)
dash of salt
dash of ground black pepper
dash of celery salt (optional)
paprika (for sprinkling on filled eggs)

Boil eggs. Run cold water over eggs to cool them enough to be able to remove shells.

Slice eggs in half. While eggs are still plenty warm, remove yolks and place in a bowl.

Add 2 tablespoons of mayonnaise, mustard, pickle juice, salt, pepper, and celery salt (if used). Mash all together with fork (or another utensil). Mix well. If additional creaminess is needed, add additional mayonnaise. Add more of the other ingredients to taste, if desired.

Using a butter knife, fill eggs. Do not place on your serving dish at this time.  (Just use a regular plate.) Sprinkle with paprika.

Move finished eggs to serving dish.

dairy-free deviled eggs, easy deviled eggs, mom's deviled eggs, appetizer, holiday recipe, picnic recipes

Shirley’s Notes:  Mixing the deviled egg filling while the yolks are still warm makes mixing and blending much easier. I enjoy these eggs when made with some celery salt, but I didn’t have any today and they still tasted great. Don’t obsess over your eggs looking perfect. I’ve never heard a guest utter, “Oh, my gosh, what an ugly egg!” I’ve only received sincere compliments. But, any eggs that don’t meet your standards, you can use as test eggs and taste yourself or move them to the side and let your family members eat before other guests arrive. (They will no doubt be begging for an egg at that point. At least, it’s that way in my house.) Some folks like to place their egg filling in a pastry bag and really do up the presentation, but personally I don’t like the mixture that’s required to get a consistency thin enough for that method. I like the thick filling in this simple method.

Recipe from Mom (She says it’s not really a recipe; she just eyeballs the amounts and tastes here and there. I figured out the amounts fairly close to Mom’s recipe I think.)

Our gluten-free progressive dinner party group would like to give you some ideas for a lovely Easter or spring meal (if you don’t observe Easter). Here are the stops for the rest of the week:

Tomorrow, Tuesday, March 23rd–Diane at The W.H.O.L.E. Gang will be serving Roasted Red and Yellow Beet Salad with Avocado, Oranges, Red Onion and Toasted Pine Nuts.

Wednesday, March 24th–Katrina at Gluten Free Gidget will be serving the Main Course, Crockpot Leg of Lamb with a Thai Sweet Plum Sauce.

Thursday, March 25th–I’ll be serving the Side Dish, so please stop back here.

Finally, on Friday, March 26th, I will be serving Dessert. As I mentioned before, there will be a surprise ingredient!

Please join us as we go from blog to blog! If you are interested in previous dinner parties we’ve held (our first one was last November, so we’ve this is our sixth one), please visit Diane’s Events page. (She’s the originator of this brilliant progressive dinner party idea, and, of course, our wonderful leader!)

Shirley
Not just gf, but gfe!

This post is linked to Gluten-Free Progressive Easter Dinner Party, Slightly Indulgent Tuesdays, Tempt My Tummy Tuesdays, Tuesdays at the Table, Pennywise Platter Thursday, and The Gluten-Free Lifestyle Carnival.

Shirley
Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

53 Responses to “Mom’s Deviled Eggs”

  1. Diane-The W.H.O.L.E. Gang on March 22nd, 2010 10:30 am

    I love deviled eggs and I have a bowl and vase to match your plate. It belonged to my father I think. Every year no matter what the occasion my family always expects me to make deviled eggs. I always find it interesting how we can eat a few of those but might not think of having a few sunny side up eggs on our plate as that would be too much.

    So, you’re a real pioneer woman. I love to read your stories. Thanks for sharing.

    • Shirley on March 23rd, 2010 8:57 am

      Diane–How about that, Diane? I could bring deviled eggs to give you a break ;-) and it would still look like you made them because my plate would fit right in. LOL Great point about how easy it is to eat deviled eggs.

      One friend always takes hard-boiled eggs when we go on trips so we’ll have great gluten-free fallback protein and just food, in general. (She also brings bacon that she’s already cooked!)

      I wouldn’t call myself a pioneer woman … that’s Ree—did you hear she has a movie deal? How cool is that? :-)

      Shirley

  2. Aubree Cherie on March 22nd, 2010 12:18 pm

    These look so tasty and SO simple! I really enjoyed reading your story – I would do anything (literally! haha) to live in an old farmhouse for a few years. I always wished I was born a few centuries ago… :)

    ~Aubree Cherie

    • Shirley on March 23rd, 2010 9:00 am

      Hi Aubree–Thank you! Yes, simple, but wonderful. My favorite combination. ;-)

      Well, if you see an empty farmhouse that looks liveable, you might approach the owners. Living in a farmhouse can make you appreciate the niceties, too, but those were some exceptionally good times. We couldn’t see raising a child there though. There were times that a glass of water would freeze on the window sill …

      Shirley

  3. Karen@Cook4Seasons on March 22nd, 2010 12:26 pm

    LOVE, LOVE this! Deviled eggs are such a favorite at any party…and they always conjure up fond memories of childhood. I am a ‘no pickle in my eggs’ girl, but I love the paprika on top.

    • Shirley on March 23rd, 2010 9:04 am

      Hi Karen– :-) Love your enthusiasm! Good deviled eggs are definitely favorites … “bad” deviled eggs not so much. LOL I always have Mr. GFE taste test them for me. Otherwise, I might have to run to discreetly discard a vinegary, pickled (i.e., bad) deviled egg. ;-) There’s not enough pickle juice in this recipe to be strong or offensive, but you could certainly omit it. You just might need a tiny bit more of mayo or mustard for spreadability. Yes, paprika says deviled eggs for sure. Next time, I’m trying some smoked paprika on them!

      Shirley

  4. The Diva on a Diet on March 22nd, 2010 5:36 pm

    Hi Shirley! Love the idea of the GF bloggers progressive dinner party … how fun!

    I adore deviled eggs and your mom’s recipe looks excellent. It a classic and perfect for spring! I also really love that deviled egg dish and the story behind it. What a great post!

    Hope you are well! Happy Spring!

    Diva
    xoxoxo

    • Shirley on March 23rd, 2010 9:09 am

      Oh, Diva, so good to see you! :-) I’ve been remiss in visiting your blog … thanks for stopping by to remind me!

      Yes, this gf dinner party that Diane invented is a real blast. Maybe one of these days we’ll take it from virtual to reality … now THAT would be fun!

      Who can resist good deviled eggs—those bright yellow centers against white backgrounds, right? Especially when you know how scrumptious they taste. :-) Thanks so much for compliments and happy Spring to you! Will we see you in San Francisco in October for BlogHer Food? I sure hope so! We need to make more time to do fun things together if you’re attending, too. ;-)

      Shirley

  5. H.Peter on March 22nd, 2010 6:07 pm

    A lot of people have commented on my ugly eggs when I serve scrambled devilled eggs….I can get no respect.

    • Shirley on March 23rd, 2010 9:10 am

      H.Peter–LOL You and Rodney Dangerfield, right? ;-)

      Shirley

  6. David A. on March 22nd, 2010 7:18 pm

    My Mother would always make deviled eggs for holiday dinners with the extended family, and I would usually eat about one too many. I still have yet to make my own as I grow older, for some reason it intimidates me:( I think this recipe may have just motivated me to go for it haha. Thanks!!

    • Shirley on March 23rd, 2010 9:12 am

      Hi David A.–Welcome to gfe! :-) The only reason we don’t eat too many is that there are so many folks eating them! Deviled eggs always intimidated me, too, but then I found out how easy they really are to make. As long as you don’t get fussy about making them too pretty, they are a breeze. ;-) Please report back and let us know how you fare if you do make them!

      Shirley

  7. Betty Lyle on March 22nd, 2010 9:06 pm

    Can’t wait to try this one Shirley, thanks for sharing your mom’s recipe and reminding us of the old classic recipes for spring. Thanks

    • Shirley on March 23rd, 2010 9:15 am

      Hi Betty–So nice to see you here at gfe! :-) I’m used to seeing you in Twitterland, of course … in 140 characters or less. ;-) So glad you like this recipe … hope you’ll really enjoy it when you actually make it. Old classics that are naturally gluten free … yep, my favorite gfe recipes!

      Thanks so much for taking the time to comment, Betty,

      Shirley

  8. Lori on March 23rd, 2010 11:51 am

    Great post. I love deviled eggs, who doesn’t? I know you said you are not a pastry bag kind of gal, but I use a ziploc. I put all the filling in the bag and cut off an edge, then just squeeze it in to the egg. More for convenience than presentation. But no matter how they are made, they always go fast!

    • Shirley on March 23rd, 2010 7:08 pm

      Hi Lori–Thanks so much! So glad you enjoyed my post. Welcome to gfe! :-) I appreciate you sharing your ziploc tip. I know many will welcome the tip. I’ve used that method for some icing application before and I’m glad it makes filling eggs easier for you. I’m going to stick with the butter knife method. I like it … I always find making food and steps it takes to do it therapeutic. I don’t think it takes much longer for me. And, I do think this thick filling would not do well with the ziploc or pastry bad method. I’m sure it works great for thinner fillings. :-) And, yes, they go super fast! Everyone is excited when they see deviled eggs that they know are good! ;-)

      Thanks so much for taking the time to comment and offer a helpful tip, too!

      Shirley

  9. Kay Guest on March 23rd, 2010 11:56 am

    Hey Shirley! I love your Mom’s Deviled Eggs! I make them the same way only I put a LITTLE chopped sweet pickle in instead of just the juice. Yes, these are naturally gluten free- as long as the MAYO, PICKLES, and MUSTARD and all the SEASONINGS are gluten free. I know that you know this… but all three of those COULD have gluten in them…one must ALWAYS CHECK THE LABELS. I know you always say this, but sometimes I have had to ask what mayo has been used (if someone makes something for my husband) and after checking the label, he won’t be able to eat it! Has this ever happened to you?

    • Shirley on March 23rd, 2010 7:20 pm

      Hi Kay–Thank you, dear! :-) I don’t mind a little chopped sweet pickle. ;-) Of course, it’s true that one must always ensure all ingredients are gluten free and I have that caveat on my sidebar. I don’t alway include it in every single post. That said, while I have heard that some mayo, pickles, and mustard may contain gluten, I have not seen it myself. In some cases, these products have gotten a bad rap and the manufacturer says that a product is not gluten free because it contains vinegar, and the myth persists that vinegar contains gluten. I talk about that in my reply to Brenda. This topic is repeatedly addressed in Gluten-Free Living magazine because it is the myth that will not die. Could you please tell me which brands of these products are not gluten free? I’ve used Kraft (regular, 97% fat free, and Miracle Whip), Duke’s, and Hellman’s for mayo and they are gluten free. For mustard, I’ve used French’s, Gulden’s, and Grey Poupon and all are gluten free. I know of no pickles that contain gluten. Seasonings must be verified for sure, but single spices made by most manufacturers like McCormick are gluten free. Please share any info you have.

      Thanks so much!

      Shirley

      • Kay Guest on March 24th, 2010 9:42 am

        Shirley, I am like the robot from “Lost In Space”, screaming, “DANGER, WILL ROBINSON, DANGER!!” At one time, the mayo from Ingles (Brand Name-Laurel Lynn) had modified food starch, which, as you know, COULD have been wheat. Now, according to their gf listing, the mayo IS gluten free. Mt Olive pickles are now all gluten free but their RELISH,at one time,for some reason, was not gluten free (I got that info from their website). Now…spices, I love McCormick since they say that all their SINGLE ingredient spices are gluten free, but does that apply to curry powder since it is a BLEND of spices? (Not sure, I actually have sent an email to McCormick, and will let you know.) Remember, my husband is English and do you know that curries are well loved by Englishmen? Not that I would put curry in deviled eggs but sometimes folks just might! So sorry to sound like such a negative Nellie, and I LOVE the new labeling, I cannot tell you what a wonderful thing it is… but those of us who have lived with this for so long have RESIDUAL memories that are very, very difficult to shake. Here’s one memory… Richard and I enjoyed a wonderful meal at a friend’s home in England… the dessert was a WONDERFUL chocolate cake with chocolate sauce and ORANGES… the color of those oranges against that lovely chocolate, it was as delicious as it was colorful..”Are You SURE there is no wheat flour in this?”, I asked. “Oh, no…it’s just butter, and sugar, and breadcrumbs….”, she said with a dawning horror on her face. (Hey, I’ll bet we could make that with gf breadcrumbs..I’ll try to get the recipe). Before I forget, I loved reading about your time living in the log cabin, and I love the devilled egg dish your nice neighbors gave you. :-) Cheers! Kay P. S. What about soy sauce? Stir Fry has always been a go to in my house, but lately, I have been afraid of it, since the one from Walmart took the GF label off. Which one IS gluten free? Does anyone know for sure?

        • Shirley on March 25th, 2010 10:35 pm

          Mr. GFE and I have gone around the house saying that phrase before! LOL We all want to protect each other and I know that’s where you were coming from. I don’t believe that pickle relish ever contained gluten … I just suspect they were reluctant to say it was gf because of the vinegar factor. Can’t say with 100% certainty though. I have not heard of a curry powder that contained gluten … yet; however, curry dishes can contain gluten. Often they have ingredients like soy sauce, which do contain wheat almost always. Very few soy sauces are gluten free. La Choy is one. San-J wheat-free tamari is wonderful soy sauce. More expensive and not at all stores, but delicious. There’s also a brand, Keri Out, that makes gf individual packets for restaurants to use or for one to take with them.

          Sorry to hear about your chocolate cake experience. I quiz until I hear all the ingredients. People just don’t “get it” but the fact is we are all ignorant on different subjects. Interrogate and educate. ;-)

          Thanks for all the very kind words!

          Shirley

  10. Alea on March 23rd, 2010 2:50 pm

    My goal this year is to finally make deviled eggs for my husband. I like that your recipe seems to have a milder taste than others I have seen.

    • Shirley on March 23rd, 2010 7:24 pm

      Hi Alea!–That’s an easy goal. You can whip these up in no time and look like a culinary rock star to your husband! :-) They are really lovely eggs. Start with the minimum of the ingredients as shown and then adjust up to taste. I can almost guarantee success. ;-) Please report back when you accomplish your goal!

      Shirley

  11. Brenda on March 23rd, 2010 4:11 pm

    I guess deviled eggs are naturally gluten free, but what about the vinegar in the pickle juice? This looks like a yummy version though.

    • Shirley on March 23rd, 2010 6:40 pm

      Hi Brenda–Good to see you here at gfe! Rumors continue to persist about vinegar, but the fact is distilled vinegar was declared gluten free more than a decade ago. You can read more here and here. The exception on vinegar is malt vinegar, which is NOT distilled and therefore NOT gluten free. Another concern might be any flavored vinegars that someone made themselves and gave you as a gift. First, you’d have to ensure that the vinegar itself was distilled and then that the ingredients that they added for flavoring were also gluten free. Always ensure that all ingredients are gluten free, but distilled vinegar as cited is gluten free, and therefore safe on its own and in products like pickles and pickled beets, etc. Hope that clears that up.

      Thanks for the kind words on my eggs made from Mom’s recipe! :-)

      Shirley

  12. Cheryl B. on March 23rd, 2010 6:14 pm

    Thank you ever so much for sharing that story!!! I’m glad I followed your link over at ‘Blessed With Grace’. I truly enjoyed it!

    And yes, your plate does look like it is a ‘carnival glass’ plate – meaning it could be worth quite a bit. But then again, the memories you have connected to the plate – PRICELESS!!!! How wonderful!

    A week ago Monday I too did a posting about deviled eggs. ( http://thebzhousethatlovebuilt.blogspot.com/2010/03/they-are-easter-tradition.html) I think you might enjoy a couple of the tips I offered.

    Deviled eggs are just so-o good, it really is a shame we don’t bother with them more often!

    • Shirley on March 23rd, 2010 7:30 pm

      Hi Cheryl–Welcome to gfe! It means so much when folks tell me they enjoy my somewhat lengthy tales. I always wonder if I’m telling something that folks aren’t interested in, so thank you very much for the kind words. :-)

      I’m thinking it’s actually carnival glass, too. It’s even possible that Maitland gave me one of her prized egg dishes. I know each time I pull it out, I enjoy it more and more. And, it practically glowed in the photos. ;-) So many memories as you said.

      I’ll definitely check out your post with its tips and your blog in general. Finally, I was thinking the same thing about the eggs when I just made them … why on earth don’t I make them more often? We’ll both have to work on that! LOL

      Shirley

  13. Ricki on March 23rd, 2010 8:13 pm

    What a great story! I’ve never seen a plate like that, either, but maybe you should take it to the Antiques Road Show? ;) (And that farmhouse sounds like heaven–except for all the cleaning, of course!). What ever happened to the McLanahans?

    Thanks so much for your comment on my blog! I don’t know how, but it got shifted to the Spam folder! I’ve corrected it and put it up on the post (and there shouldn’t be a problem in future) :)

    • Shirley on March 23rd, 2010 11:37 pm

      Hi Ricki–Nice to see you here at gfe again! Thanks so much for the kind words about my post. I love your storytelling, so it’s an honor to have you say that! I’m now trying to imagine myself on Antiques Roadshow …

      Living in that farmhouse had many great benefits, like the yard with the very old bushes and trees (a huge maple tree that was just right for a swing), many flowers (including lily of the valley), a chimney in the kitchen since the kitchen was an addition, a huge screened porch … and oh so much more.

      The McClanahans were in their late 70s by the time we moved. They came to a few more open houses and then started to decline. He got ill first and ended up in a nursing home, finally passing away. She was lost without him and died only a month or two later. Classic case of dying of a “broken heart.” They were such a cute couple. I suppose that it was better for her not to continue on without him. Sadly, their home was sold and renovated in some hideous manner.

      I hope the spam issue doesn’t happen again with my Comments. But I seem to have problems with that happening on WordPress blogs, which is ironic since my blog is WordPress. Will keep my fingers crossed!

      Shirley

  14. Alta on March 23rd, 2010 8:23 pm

    I love your comment about never hearing a guest say “oh my gosh, what an ugly egg”! As far as I’ve ever seen, deviled eggs are gobbled up way too fast for anyone to notice how pretty/ugly they are! I’m admiring your life in the log cabin. 7 cords of wood? Wow. Being a Texan girl with mild winters, I can’t imagine that!

    • Shirley on March 24th, 2010 2:11 pm

      Hey Alta–LOL … exactly! They disappear so rapidly. :-) That farmhouse had its bennies and challenges. We did have a lot of snow the winters we lived there. We now burn less than one third that amount of firewood AND stay warm. Despite two woodstoves, I had to rely on some super warm slippers, thermal underwear, etc. back in those days. ;-) Mild winters don’t sound so bad after this past winter …

      Thanks!

      Shirley

  15. Lauren on March 23rd, 2010 9:59 pm

    Yum! I love deviled eggs and egg salad – they remind me of the summer at grandma’s cottage =D.

    • Shirley on March 24th, 2010 2:13 pm

      Hi Lauren–Oh, what a lovely image—grandma’s cottage! I’m conjuring up a vision now. Deviled eggs and egg salad are wonderful picnic/summer/warm weather fare. :-)

      Shirley

  16. Sherrie on March 23rd, 2010 11:34 pm

    What a lovely story. It was a delight to read, thank you so much for sharing. I have never seen a carnival glass egg plate. The plate is as delightful as your story. Thank you so much for sharing both.

    • Shirley on March 24th, 2010 2:16 pm

      Hi Sherrie–Welcome to gfe! I really appreciate the compliment on my story. I am always a little hesitant to tell my long stories, so I’m pleased when readers enjoy them. I have to admit my appreciation for the egg plate has grown over time. It’s never looked better than in these photos. ;-)

      Will check out your blog later … thanks so much for stopping by!

      Shirley

  17. Linda on March 24th, 2010 2:51 pm

    We love deviled eggs. I use baking soda in the water to help them peel well. I like your deviled egg plate. I need one. I have a special plastic container for them, which is great for storing them in the frig, but not as nice for serving.

    • Shirley on March 25th, 2010 11:39 pm

      Hi Linda–Deviled eggs are just so good, aren’t they? I’m not sure if I’ve ever heard the baking soda tip, but you’ll be sure I’ll be using it from now on! Thanks. :-)

      Too bad you’re not local … I could snag a deviled egg plate for you. I was talking to mom today and it turns out she has three of them plus the special refrigerator container. And, I gave mom two of the three! LOL It’s hard to resist a good deviled egg plate. I bet you can pick one up online or in a kitchen store. Maybe use a Bed Bath & Beyond 20% off coupon (or similar), although I admit I haven’t seen one in a while.

      Shirley

  18. vikki on July 31st, 2010 6:06 pm

    those look absolutely delish! I’ll give that a try next time I have a dinner party …actually no ill make it tomorrow YUM!!!

    • Shirley on August 1st, 2010 10:09 am

      Hi vikki–Thanks so much and welcome to gfe! Hope you enjoy the deviled eggs! :-)

      Shirley

  19. PJ on September 8th, 2012 6:07 pm

    Very good sounding classic deviled egg recipe. Being an old Southern girl; I do like sweet pickle in mine. I also use Crazy Jane Salt in these as well as in my Chicken and Tuna Salad. Thanks for the post.

    • Shirley on September 8th, 2012 7:54 pm

      Hi PJ–It looks like you are new here at gfe … welcome! :-) Thanks so much for the kind feedback, too! I’m not even a true pickle gal, but sometimes sweet pickle/sweet pickle relish is just “needed,” right? ;-) I’ve heard of that salt before, but have not yet tried it. Will have to get some of it soon … thanks for the reminder and recommendation!

      Shirley

  20. Kelly on March 30th, 2013 11:13 am

    Looove deviled eggs! Now…I’ve never heard of adding pickle juice but it does sound GOOD! Hubby actually got me using white vinegar in them. We’re usually the ones to make the eggs at gatherings, too. :o) Although, I’ve always been the one who makes the desert, also.
    We have a friend who puts Splenda in her deviled eggs…ewww! Sorry…I’m just not a “sweet person” when it comes to eggs. LOL!
    Another friend got me using different seasonings in them…she uses old bay, etc…I’ve used rotisserie chicken seasoning, mixed up salt, etc. Mmmmm……

  21. Tammy on March 30th, 2013 3:25 pm

    I make mine like this except I put just a little apple cider vinegar in it. Yum!

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