Facebook | Pinterest | Instagram “Well honey, that’s my breast.” Charlotte sees me get dressed every single day. But she’s going to have to go to other sources to find out about this whole breast situation, because apparently mine have never been noticeable enough to comment on. (Am I the only one who dreams about all the cool stuff we will get to know when we die? I imagine a great huge analytics room with giant screens and graphs everywhere. We could see data on anything: how many miles you ran in your whole life (mine would be pitiful) how many books you read compared to the rest of the world, how many people dropped platters of deviled eggs…it’s going to be awesome.) And don’t add too much mayonnaise! I’ve ruined many a batch by being heavy handed on the mayo. You want a smooth and creamy filling, but you want it to taste like eggs, not mayonnaise. I added one tablespoon at a time until I thought it was perfect. Hang onto this recipe for Easter Sunday! It’s not Easter without deviled eggs! This recipe has no special ingredients! It’s just a no-fuss classic recipe. My 2 tips are to add seasoned salt instead of regular salt for flavor, and add a dash of cayenne pepper. Just a little bit, not to make them spicy, just to add interest. And don’t add too much mayonnaise! I’ve ruined many a batch by being heavy handed on the mayo. You want a smooth and creamy filling, but you want it to taste like eggs, not mayonnaise. I added one tablespoon at a time until I thought it was perfect. Hang onto this recipe for Easter Sunday! It’s not Easter without deviled eggs! I avoid the whole process by steaming my eggs instead. So much easier! The best part is that they are SO EASY to peel. I timed myself, I peeled 9 eggs in 4 minutes and 51 seconds. Plus I stopped to take photos. My one tip for boiling OR steaming eggs is to use OLD eggs, not fresh ones. If you try to boil fresh eggs that you just bought, those peels will stick no matter how you cook ’em. Eggs last forever, buy them in bulk so you always have some on hand. I buy 5 dozen at a time (seriously). The full instructions are down below in the recipe card, but let me give you the run-down on how to make deviled eggs.. If you have steamed or boiled eggs that have been cooled in an ice bath but not yet been peeled, and you’d like to wait to assemble them, you can keep them in the refrigerator for up to 1 week. Consider marking their carton so you don’t accidentally try to crack them into your frying pan in the morning! If you have fully assembled deviled eggs, you can place them in a sealed container (or if you’re fancy, any old plate with plastic wrap on top) and keep them in the fridge for up to 4 days. Can you freeze deviled eggs? Only if you want them to taste like they actually were made by the devil. The texture will not hold up! Save yourself from deviled egg hell and only make them fresh. Deviled Guacamole Eggs « No mayo in these! Classic Egg Salad Sandwich « this is unbeatable! It’s not Easter without one of these bad boys. Check out these awesome variations! Creamy Asiago Deviled Eggs from Life’s Ambrosia Parmesan Pesto Deviled Eggs from Lemon Tree Dwelling Bacon and Blue Deviled Eggs from Cake n Knife
