Last day of May Project 12! This month I was testing out 12 new recipes. I did not quite make it to 12 because I am a creature of habit and trying new things is hard for me. 🙂 I am still committed to continue with this, so check out my recipe page for updates!
Every Southern women needs to have their go-to item for pot-lucks, cookouts, and church suppers. My go-to side item is deviled eggs. Every single time I make these, they are GONE!
- boiled eggs (I used 18 here)
- Optional: sweet relish, parsley, sliced jalapenos
SIDE NOTES: I have a few really nice glass deviled egg plates, but I love these from Target for on the go. When I put relish in my deviled eggs, I put those in the pink dish…pickles in pink, boring in blue.
Boil the eggs. (Eggs in water, bring to a boil. Boil for about 5-7 minutes, then take off the heat and cover with lid. Let sit for at least 10 minutes.) Here are the ultimate tricks for peeling eggs. First of all, don’t use fresh eggs. I usually have to buy eggs when I am making deviled eggs. The eggs from my chickens don’t stay around long enough to get “unfresh”. Second trick is to add ice and cold water to the pot after it has been sitting covered. Let the ice melt, and the eggs cool, then pour the water off. Then just shake the pot from side to side and front to back. The peels will just fall right off.
Slice the eggs in half, and put the yolks in a separate bowl. Add mayo, mustard, and salt and pepper. I eyeball this. Remember you can always add more…but you can’t take away mayo if you add to much!
Sometimes I get fancy and pipe my eggs using a plastic baggy with a tiny hole cut in the bottom corner.
Piped eggs. Sprinkle paprika on top.
I love this spicy option of a sliced jalapeno on top. Make these deviled eggs and they are sure to be the hit of all your summer cookouts!
What’s next for June Project 12? My husband and I have committed to spending 12 uninterrupted minutes alone together everyday. This should be interesting. <3