Deviled eggs are a staple appetizer at most of my parties–heck I even serve them on Christmas! Perhaps its the Wisconsin-girl in me, but anytime a pretty platter of stuffed eggs graces a buffet table a gathering instantly feels far more festive.
I suggest you whip up this beautiful plate of deviled eggs to celebrate National Deviled Egg Day on November 2nd.
Mel’s Deviled Eggs (makes 1 dozen stuffed eggs)
- 7 eggs
- Scant 1/3 cup mayonnaise
- 1 Tablespoon minced shallot
- 2 teaspoons yellow mustard
- 1 teaspoon sweet pickle relish
- 1/4 teaspoon salt
- Dash of black pepper
- 3-5 dashes hot sauce (more or less to taste)
- Cooked bacon, snipped scallions, dill weed and paprika for garnish
Hard boil the eggs. Place the eggs in a pot just large enough to hold the eggs in a single layer. Cover with water by 2 inches and allow the eggs to sit in the water for 20 minutes. Bring the water to a boil and allow to boil gently for 8-9 minutes. Rinse the eggs will cold water and refrigerate overnight if desired. Peel the eggs.
Cut the eggs in half lengthwise. Remove the yolks to a bowl and place the whites on a deviled egg plate or platter. Mince 2 egg white halves and add them to the yolks.
Mash the egg yolks with the back of a fork before mixing in the mayonnaise, shallot, mustard, relish, salt, pepper and hot sauce. Adjust seasoning to taste.
Transfer the yolk mixture to a resealable bag. Snip the corner of the bag and use it to pipe the filling into the egg white halves.
Garnish each eff with 2 bacon shards, 2 snipped scallions and a dusting of dill and paprika.