It was around Thanksgiving, 2002. Husband Man and I, my sister, and my brother decided to celebrate the holiday over at my parents house.
We assigned every family member a dish to make and my sister volunteered to make creamy deviled eggs. Naturally, I was a little upset because deviled eggs were always my department.
However, because I loved her so much, I let it go and let her take over this task.
If it’s one thing about me that you need to know, is that I will torture myself with inner thoughts and questions if something tends to not go my way. I have no clue where this trait came from, however, it’s something that I’ve done for years. When I found out my sister wanted to make these eggs, a thousand questions went off in my mind. “Why does she have to volunteer to make hers? What’s wrong with the ones I make?” “Do people think my eggs are gross to eat?” “Are my eggs no longer good enough for Thanksgiving dinner?” —the questions kept popping out of my mind, one by one.
A little note about my sister and I….
Growing up, we were always together. Where there was one, there was always the other. We were two peas in a pod and she was (and still is) the peanut butter to my jelly. Our friendship tends to cut out every now and then due to starting careers, starting families, and everything that happens in between. However, even though we tend to waver, we always find a way to come back together. When we do, it’s like time has not passed between us. I tend to find that these friendships/relationships are the best ones to have.
How to Make Creamy Deviled Eggs
On this particular Thanksgiving day, I finally gained up enough courage to ask my sister why she stepped in to make deviled eggs. Her response? “Because yours are to gourmet for us.” –Que my inner thoughts, “To gourmet?? Huh??” If only Pinterest were around during that time. Now a days, gourmet deviled eggs are where it’s at! There’s bacon deviled eggs, avocado deviled eggs, Japanese deviled eggs, caramelized onion deviled eggs (that one actually sounds good), etc. I can sit here for hours and type how many variations there are.
The funny thing is….I honestly can’t remember how I made my eggs back then (although I’m sure it probably had some kind of spicy mustard and pickled relish in it) because her recipe is the one we make now. Especially after I found out that my husband agreed with her. My family likes to keep things plain Jane and classic when it comes to certain recipes. Her creamy deviled eggs definitely fit into this description.
They are made with your typical ingredients: mayonnaise, salt, pepper, garlic powder, and paprika. That’s it and that’s all. We celebrated Thanksgiving over at our house last year and when she stepped up to make her eggs, I did not stop her. The answer to the question, “Why is she making her eggs?” was solved 14 years ago and it has not plagued my mind since then 🙂
Serving Size: 1 egg
- 10 eggs
- 4 to 6 tbsp. mayonnaise (or more if you like it super creamy)
- A pinch of salt
- A pinch of ground black pepper
- A pinch of garlic powder
- A pinch of paprika
- 1 tbsp. dried parsley for garnish
Bring a pot filled half way with water to a boil. Once boiling, drop the eggs, carefully one by one, into the boiling water with a slotted spoon. Make sure there is enough water in the pot to cover the tops of the eggs. Add more if there isn't. Boil for five to eight minutes. Turn the heat off, place a lid over the pot, and let the eggs sit for 15 minutes. The heat and steam from the pot will cook the egg to perfection.
After the 15 minutes is up, place the eggs in a bowl. Shock them with cold water and let them sit for about 8 minutes to cool down.
Once cooled, start peeling them.
After they are all peeled, cut them in half length wise.
Take each half of the egg and carefully remove the yolk. Place all the yolks in a bowl.
Mash all the yolks with a fork until crumbly. Place the mayonnaise, salt, pepper, garlic powder, and paprika inside the bowl. Stir all together until nice and smooth, making sure all the seasonings are well blended.
Fill each egg with the yolk mixture. Some people like to fill a plastic bag up with the mixture and cut the tip off the end to help fill it. I just use a plain ole' spoon. Garnish with a pinch of paprika and some parsley flakes if desired.
Some people like their yolk mixture chewy and crumbly, while others like theirs smooth. Just depends on your taste. Same thing with the spices. You can increase the amount to suite your taste buds.
Recipe Source: My sister 🙂
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