It is almost Easter, and that means eggs. But, really Easter is just the start of deviled egg season. They are great for picnics and cookouts and all of those wonderful spring and summer events. This is my mother’s recipe, and it is super easy and delicious. I mean, really, these just call for three ingredients, but she has a reputation for making the best. They do have olives in them, which I know some of you don’t like, so feel free to substitute pickles.
The key to getting nice yellow yolks is to not overcook the eggs. I get mine to a full rolling boil and only let them boil for a minute or two. Then, I take the eggs off the burner and just let them sit in the hot water for about fifteen minutes. Finally, dump out as much hot water as I can and then run cold water over them, and let them sit in the cold water until they are room temperature. And, as you can see, pretty yellow yolks. I also go ahead and make these while they are room temperature. If you like them really cold, you can refrigerate them after, but they are easier to peel and the yolks are easier to mix when they are not super cold.
I piped the filling into the whites, which actually makes it easier than trying to spoon it in and not get it all over the whites. But, I also like to keep my olives a little chunky, so they don’t pipe well in stars or flowers. I mean, the olives are pretty finely chopped, but definitely not pureed.
Mother’s Deviled Eggs
- 8 eggs, hard boiled (You are only making 12 halves, but you need the extra yolks for the filling.)
- 1/3 cup mayonnaise
- 18 small pimento stuffed salad olives, chopped (about 1/4 cup)
- Cut the eggs in half and remove the yolks, placing the yolks in a bowl as you go.
- Mash egg yolks with a fork.
- Stir in mayonnaise and olives.
- Spoon or pipe mixture into 12 of the egg halves. You can eat the other four halves or do whatever you want with them. My dog loves them!