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Traditional Deviled Eggs

My husbands grandma makes the best deviled eggs in the world, so that’s who I naturally called when I was looking for a deviled egg recipe.

She didn’t have an exact recipe because everything was to taste. She said to just add a little bit of this and a little bit of that. I had to make a few adjustments and improvise just a bit so they would be dairy free, but after I made them my husband said he loved them and that they tasted just like his grandma’s! Wow!

But before you see my recipe look at this HUGE cantaloupe a friend gave us out of her garden:

Well, it’s hard to tell in the picture but trust me… it HUGE! Like the size of a watermelon. Now here are my kids eating it while it’s dripping all down their faces and bodies. It was really good 🙂
O.K., here’s the recipe you’ve been waiting for:

Traditional Deviled Eggs
 
- If you don't have sweet pickle juice, heat 3 Tbsp. dill pickle juice with 1 tsp. sugar in a small saucepan until sugar is dissolved
Ingredients
  • 7 eggs ( I don't know why I used 7 eggs, I just did. I'm weird like that)
  • 2 Tbsp. Veganaise, soy free
  • 1-2 Tbsp. prepared mustard, to taste
  • 1 tsp. sweet pickle juice
  • pepper, to taste
  • paprika, for garnish
Instructions
  1. Boil your eggs*: Cover eggs with cold water in a large saucepan and bring to boil. Boil for 5 minutes. Turn off heat and let set in water for an additional 5 minutes.
  2. Peel your eggs as carefully as possible.
  3. Slice in half lengthwise.
  4. Place yolks in bowl, and egg whites in a deviled egg holder.
  5. Add remaining ingredients (except paprika) to the yolks and mix well. Taste and adjust seasonings as needed.
  6. Spoon the yolk mixture evenly into the egg whites, then sprinkle with paprika.
*I've recently read that you can add a small amount of baking soda to the water you boil your eggs in and it helps in peeling the eggs, but I have not tried it yet.
 
 this post is part of Gluten Free Wednesdays and Allergy Free Wednesdays
this post is part of Gluten Free Wednesdays

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