This post is sort of a photo fail for me. I could give you a million excuses – the sun was too low, I was distracted, in a hurry, the egg shells didn’t peel right, blah, blah, blah. Basically, I didn’t take good photos, which I didn’t realize until I came to post this a couple days later and realized I was totally screwed.
Normally, this would mean that I would have to just make the recipe over again and not be a dumbass with the camera. Which would have been fine cause I will use any excuse to make these eggs. Except…I REALLY wanted to post this recipe before this coming weekend. Cause it’s Labor Day weekend, also known as possibly-the-last-time-most-people-are-going-to-a-barbecue-or-picnic-this-year weekend. And these eggs cannot wait until 2012 to be posted – they’re that good. So yes, I posted these really crappy photos so that you all could have this awesome deviled egg recipe. I care about you, for reals.
Please don’t let my embarrassment be in vain. Make these eggs ASAP. For your own sake, as well as mine.
Amazing Deviled Eggs
The main thing you need to have for this recipe is whole grain mustard. Nothing else is going to taste as good. Smoked paprika is also a showstopper, but if you only have regular paprika it’ll be just fine.
6 hard boiled eggs
1 tablespoon sweet relish
1 tablespoon whole grain mustard
2 tablespoons mayonnaise
Salt and pepper
Peel the hard boiled eggs and slice them in half. Scoop out the yolks and combine in a bowl. Add the other ingredients except for the paprika and mix together. You can taste the mixture and adjust ingredients for your own taste. Spoon the yolk mixture back into the egg white halves, and sprinkle with the paprika. Serve chilled, the same day you made them. (otherwise they start to taste funny)