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Thursday, February 2, 2017

Deviled Eggs Recipe

Who doesn't like Deviled Eggs? Football Party? Beer? Eggs? 

Could be a lethal combination but I say go for it!!!

Oh, and I usually double this recipe because they are gone in two seconds flat. Or as fast as someone can deflate a football (ahem).  Now let's see who actually reads my blog posts and comments on THAT statement.


  • 12 large eggs 
  • 1 tbsp vegetable oil
  • 1 tbsp Dijon Mustard
  • 2 tsp chopped fresh dill
  • 6 tbsp light mayonnaise
  • 2 tsp pickle relish
  • 1/8 tsp kosher salt
  • pinch black pepper
  • 2 or 4 dashes hot sauce


  1. Place eggs in a large pot and cover with water. Add the oil and bring to a boil. 
  2. Remove from heat, keep covered and set your timer for 15 minutes. 
  3. Drain and run eggs under cold water. 
  4. Peel the eggs. I find the best way to do it is tap the egg all over with a spoon. At the narrow top, start to peel off the egg shell. Then insert your spoon and push the shell off gently. 
  5. Slice the egg in half, and pop out the yolks into a bowl. 
  6. Mash yolks with mustard, dill, mayo, pickle relish, salt, pepper and hot sauce. Transfer to a Ziploc bag and snip off a corner. Use it like a piping bag filling the whites. 
  7. Mound them up and sprinkle with paprika if you like!

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