Recipe for deviled eggs, for those who would like to make some.

I made ten dozen deviled eggs last weekend and they all were happily eaten. Egg preparation is important. I prefer to steam the eggs, because if they are boiled, the layer around the yoke Can turn light green. Steam also helps the shells release to aid peeling. I make a large amount because they get eaten real quickly....

After they are cooled, they are cut in half and the yolks are placed in a separate bowl. The whites are placed in a large ziplock bag, to wait in the refrigerator. When final assembly begins, they are arranged in an egg plate:

By filling in the plate's center too, more eggs can be done at once.

These parts are then filled with the yolk mix (recipebelow) by using another plastic bag like a cake icing tool, simply by clipping off the corner.

Then fill like this:

Mostly done here, I added sliced olives, but a sprinkle of paprika is also popular.

Here is the 'bag method':

This can be done fairly quickly, and is a little fun. Add a lot of filling here, with some egg whites tearing, and the added ingredients; there is always left over filling!

Five dozen egg yolks first get mashed finely. Then twenty ounces ( 2.5 cups) of mayonnaise is stirred in. A cup of mustard is also added at this time. I use seasoned salt to taste, and usually add some paprika too. I like a little bite, so I use horseradish mustard. If you want it even hotter, very finely diced Jalapenos can be mixed in right here.

The object is to add complimentary flavors, and a significant amount of moisture; because egg yolks can be very dry!

Then we decorate them:

I know that they enjoy eating the black olives here, so that's what I used; but you can get creative here! I've seen small figures carved from vegetables used to garnish these eggs. You can leave them plain, and add a pocketed dish with multiple choices, and let them pick their own topper. A dusting of paprika is a common topper, it adds a little flavor, and makes the colors pop.

One Of our volunteers is an Elder from my church, who came here from Nigeria. He had never tasted a deviled egg, so I gave him one. He suggested that I rename the eggs to heavenly eggs, LOL! 😆 Maybe he has a good idea....

The term 'deviled' is a processing term. Originally, food that was past it's 'prime' and started to smell a little spoiled; needed to be eaten anyway. So they ground it very fine, and added a lot of local spices (usually hot) and oils; to hide the poor taste. Since most of these preparations we're very hot, they started calling them 'deviled'. Hopefully we won't be so hard up for food, that we need to go back to this method to stay alive today too!

Ham is likely the most recognized, and is still deviled and sold today, just with meat that isn't spoiled. Liver is also still processed the same way called braunschweiger, but I think it is because a lot of people just don't like the taste and dryness of most cooked liver.

Smaller batches are a little harder to adjust the spices etc, but are fun, and worth the effort! Enjoy, and keep on deviling, LOL 😆😁🤠