Have you ever gone to a party, picnic or barbecue where someone said they were bringing deviled eggs, and you're excited as they don't appear very often, only for you to see them and they have a scant spoonful of filling I them? I love deviled eggs, but just like my cupcakes, where I like at least an inch of frosting on top, I like a lot of filling in my egg. Deviled eggs are so simple to make and I think the only issue people may run into is cooking their eggs too long where the yolks turn green. Tip..bring your eggs to a boil, then cover, and turn off heat. Let them sit for 15 minutes, the drain water from pan and put eggs in a bowl of ice water with the cubes of ice still in the water. The eggs are pretty hot, and will need the addition of the ice to cool them down.
10 eggs 1/2 cup real mayonnaise
1 large dill pickle, diced 1/2 tsp salt
3-4 pinches of celery salt 1 tbsp American mustard
1 tbsp dried onion 1/4 tsp paprika
1/4 cup diced celery (optional)
Boil eggs according to method above. Shell eggs and rinse well...the one thing you don't want is a shell in your deviled eggs. Using a cutting board, cut eggs in half with a sharp knife. Put all yolks in a bowl. Your yolk should be a beautiful yellow, with perhaps just the slightest touch of soft yolk in the center. If this is the case, you've done a great job. You will have 20 halves, and will be using the prettiest 16 you have, giving you two extra yolks for the filling. Discard the 4 other egg whites. Put all of your filling ingredients in a medium bowl. I use a hand mixer for this, blending the yolks first to get them mashed, then the rest of the ingredients. Taste for seasoning...does it need more pickle, more salt, more mayo? Spoon filling into each egg and place on a pretty platter. Sprinkle with more paprika. Bon appetit!