Best birthday present this side of the Mississip

Today I have another post about eggs. I can’t help myself. Tonite we are celebrating my father-in-law’s birthday and recently I told him about my famous deviled eggs and his eyes lit up. Are eggs a good birthday gift? Please say yes. Cuz I made them last night. And I can’t wait to share the recipe with you. My mom has been using this recipe for years. I feel like deviled eggs are rather Midwestern…every outdoor eating experience during the summer in Iowa involves deviled eggs. Even though I’m scared of eggs, I don’t mind these, especially with lots of paprika and a little green olive. I have to admit something real quick. One of the first things that we registered for was a deviled egg carrying case. Steven thought it was weird. I thought it was heaven. Oh! And! Last nite we bought a camera. Steven and I have no pictures of each other, or together. The whole time we have been together we have not had a camera. We only have wedding pics. So I hope to have a picture to post of my darling eggs later on tonite. You know, so you can check out my eggs.

Here is the recipe, aptly titled:

‘Mama’s Midwestern Deviled Eggs, Minus the Devil’

6 eggs
¼ cup mayo
1 teaspoon yellow mustard
1 teaspoon white vinegar
dash of salt
dash of white pepper
paprika
green olives (optional of course)

Boil 6 eggs.

Let cool. Once I remove the eggs from the boiling water, I place the eggs in a small bowl and put in the frige for a few hours.

Peel. Peeling the shell off can be a bit tricky. I don’t really have any tips or tricks except go slow. I usually gently bang the egg against the inside of my sink to get little cracks then start peeling from there.

Cut the eggs lengthwise. Remove the yellow yokes and place in a small bowl. Once all of the yokes have been removed, take a fork and smash up the yokes until they are small crumbles.

Add your salt and pepper, smash up some more.

Add mayo, yellow mustard and white vinegar. I stir with my fork for about 2 minutes so that the mixture gets nice and creamy. Then I have a little taste. Last nite, the mixture was too mustardy, so I added a spoonful of mayo and quick drizzle of vinegar and the mixture evened out.

Once the mixture is to your liking, add spoonfuls back in to the eggs. Since you have twelve eggs, I usually leave 4 plain, 4 with paprika sprinkled on top, and 4 with a little green olive slice.

I like really cold eggs, so I usually put the eggs back in the fridge for a few hours.

The only drawback about making these, and it’s a big one, is that your house will smell like eggs for a while. But it’s worth it. Promise.