At Thanksgiving, I finally begged and pleaded enough that Nice Mama showed me how she makes deviled eggs (and stuffing too, but we'll get to that later). While it is entirely possible that this recipe is fairly standard, they are just the kind of deviled eggs that I love, so it was important to me to get down exactly what she puts into them.
Of course, I can't make any recipe without doing something to it--even my own mother's apparently--so when experimenting at home I had to add just a teensy squeeze of hot sauce. (I use the kind with the rooster on the bottle.)
Mmm...deviled eggy perfection!
My Mama's Deviled Eggs
- 6 hard boiled eggs, peeled
- About 2 heaping Tablespoons mayo
- About 2 squirts of plain yellow mustard
- About 3 Tablespoons dill relish
- 1 squirt of "rooster" hot sauce
- salt and pepper
- paprika or chili powder
Cut the peeled eggs in half and deposit the yolks in a large mixing bowl. Add about half the mayo and relish, then add the mustard and hot sauce. Mash everything together, and see how it looks. The goal is to have everything well incorporated, but still a little chunky. Add more mayo and relish as needed to get the right consistency. Season with salt and pepper to taste, then scoop the yolk mixture back into the whites. While it's not mandatory, they'll taste much better if you refrigerate for a few hours before eating.
It is mandatory, however, that you sprinkle them with paprika and/or chili powder prior to serving--it really does make them so much prettier!