Lynda's Deviled Eggs
My deviled eggs are the result of fine-tuning and experimenting through the years. I especially like the spices (turmeric, dill weed) used in this recipe.
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READY IN: 25mins
SERVES: 6
YIELD: 12-14 stuffed eggs
UNITS: US
INGREDIENTS
Nutrition- 8
- 4 -6sweet gherkins, diced
- 1
- 1 -2diced egg white
- 1teaspoon turmeric
- 1teaspoon dill weed
- salt and pepper, to taste
- 2teaspoons paprika
- 3teaspoons pickle juice
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DIRECTIONS
- Slice eggs lengthwise, slipping yolks into a separate bowl.
- (I set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.) Add onion, turmeric, dill weed, salt/pepper, about half of the paprika.
- Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture.
- This helps avoid those lumps of unmixed yolk you sometimes find.
- Add gherkins and juice.
- Add moisture: 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well.
- (I operate on the principle that you can always make a mix more moist, but taking it out is very hard!).
- Taste.
- Adjust moisture to your preference, using mayo, mustard or pickle juice- whichever is most needed.
- Scoop into egg white halves, top with paprika, chill before serving.
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