The Boastful Baker

because every cook praises her own broth



I don’t think I remember the last time I made deviled eggs. I can’t really be trusted with them, so I don’t make them unless I’ve got a reason. Some of Joel’s family visited today, including a cousin who is obsessed with deviled eggs. So making her happy was my reason.

For the curious, I make deviled eggs the same way my mom does. The recipe isn’t unique, but I think they’re really good and rarely like other people’s deviled eggs as much as I like these. The filling is a mix of mayonnaise, Dijon mustard, sweet pickle relish (canned by me last summer) and a touch of black pepper. I’ve never measured the amounts that I use of each ingredient, I just add a dollop of each and adjust the filling until it tastes right.

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