deviled eggs are a classic side dish for holiday parties, summer picnics and to pass around at get togethers! they are simple and easy to make. all of the ingredients can be adjusted to your liking and preferred flavors – I usually just add everything in by what looks like the right amount and then use the taste-test method to adjust whatever needs adjusting.
yields: 24 deviled eggs prep time: 20 minutes
1 carton of large eggs
¼ cup + 1-2 Tbsp. Hellmann’s Mayonnaise
1 Tbsp. Dijon mustard
¼ cup scallions, minced
3 Tbsp. celery, minced very fine
2 Tbsp. bread and butter pickles, minced
1 Tbsp. freshly chopped dill
½ tsp. kosher salt
¼ tsp. garlic powder
¼ tsp. white pepper
freshly chopped parsley, for topping
Over high heat, bring a large pot of water to a boil.
Once at a rolling boil, GENTLY add the eggs, so they don’t crack, and continue cooking at a rolling boil at medium-high heat.
Cook the eggs for 10 minutes and then immediately transfer them to an ice bath.
Once cooled, gently peel the eggs.
For the easiest peel, do so immediately and under cold, running water.
Cut all of the eggs in half, lengthwise.
Removed the yolks and place them in a medium-sized bowl. Mash them up with a fork.
Add the mayo, mustard, scallions, celery, pickles, salt, garlic powder, pepper and dill. Mix until well combined.
Fill all of the egg halves with the mixture.
You can use a small spoon to do this or I prefer to put the mixture in a baggie, clip off a tiny bit of one of the corners and squeeze the mixture out.
Top the eggs with freshly chopped parsley and some flake salt.