Amazingly Delicious Deviled Eggs
This deviled eggs recipe is ONE OF A KIND. I gave it something special by putting my own lil twist on these suckers….. I loooooooove deviled eggs and so does my family. You will never come to my family cookout and not find some deviled eggs laid out on the table ready to be devoured. Deviled eggs are commonly made during the summer months. American’s often make them during the summer holiday cookouts like the Memorials Day, 4th of July, and Labor’s day. I see them as cookout appetizers….. a tasty and light appetizer put in your growling stomach to keep you from starving while the ribs and chicken are on the grill are cooking. These deviled eggs in particular are to die for. Everytime I make them or bring them to a social gathering or cookout people ask me for the recipe… and to think they’re named “Devil”. Nothing devilish about these inncoent baby chickens… they provide so much pleasure to my taste buds…. and be sure to double the recipe because they wont last long. Balance is the key to great food…. so I added some ranch to spice things up.. dont nobody got time for no basic deviled eggs… lots of people are beginning to add dressing to the deviled eggs and I like the taste of ranch best. I also use a lil old bay to give it a kick of seafood flavor.. what an amazing combination. You get a little tang from the mustard and a lil sweetness from the relish and hint of sugar that I use… all those flavors come together so perfectly. Don’t take my word for it give the recipe a shot you are going to looooove these Angel Eggs…. yes Angel…. hahahahaha they are just that amazing. The recipe is below check it out.
1. Get a pot, fill it up with cool water, then place it over high heat. Once the water comes to a boil, add your eggs and boil them for 20 minutes.
2. Once they are done, pour the hot water out and place cool water and ice cubes into pot. Wait at least 20 minutes for the eggs to chill because the last thing to want to do is burn and scortch your hands.
3. Crack and remove the egg shells once they’ve chilled.
4. Pat the eggs dry with paper towels. I hate when people make deviled eggs while they’re all wet and slippery. You want them to be as dry as possible otherwise they will move all over the place while you’re trying to scoop out the egg yolks.
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5. Split each egg in half.
6. Next, scoop the egg yolks into a small bowl.
7. Mash the yolks with a fork. Make sure you mash the yolks as finely as possible. Season the yolks with salt, sugar, pepper, and old bay, then stir in well.
8. Add your ranch dressings, mayo, sweet relish, and mustard, then stir in well.
9. Scoop filling into eggs.
10. Garnish with paprika and store in refrigerator to chill for at least an hour. I love my deviled eggs chilled but you want to refrigerate them anyway so that the filling stiffens a bit. Otherwise it might be on the loose runny side. Enjoy these mean muggaz… I know you will!
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