Throwback Summer Party Food Deviled Eggs

Trying to come up with a swim day menu, my first thought was deviled eggs. How can you have friends over for a BBQ without deviled eggs. My friends went wild – wild, like I had discovered a missing secret recipe. I almost didn’t make them cause I was trying to impress. So simple. So good.

First it starts with a good boiled egg. Did you know there’s a secret to boiling an egg. I have read many ways to do this – here’s my way. Cold eggs in pot — fill with water,  about one inch above the eggs, bring to a full boil. Turn off heat, lid on – don’t move. Timer for 15-17 min. Drain, fill with cold water and let sit off heat for 20 min., peel immediately.

Did you know? Older eggs are easier to peel than fresh eggs. If you are planning to make hard boiled eggs and want to make sure that the eggs are easy to peel, buy your eggs at least a week ahead of time (two weeks even better, they’ll keep).

Cut eggs in half. Remove yolk, set whites on platter and mash the yolk with a fork. Add your other ingredients, mix well and spoon mixture in to the whites. Chill – I got this handy dandy egg keeper at my local Dollar Tree for $1 (includes lid)

6 Eggs

1/4 cup Mayonnaise

1/2 T. pickle relish

1 t. of mustard {I use Dijon}

pinch of Salt & Pepper

Paprika for garnish {optional}


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