Corn? Why would corn be in deviled eggs? Well, because corn is in everything, including conventional store-bought condiments and most eggs. Since this is the case, how does one go about making anything involving condiments… or eggs, or anything for that matter? Carefully. But to be more specific, if you can tolerate it, soy-free Vegenaise made with grapeseed oil works wonderfully for me, and I can occasionally find various mustards made with cider vinegar instead of regular old distilled.
As for the eggs, those can become “corned” for a number of various reasons, of which you can learn more about here. I have been lucky living here in rural central New York; I am surrounded by people who have pasture raised chickens and have been doing just fine with most of their eggs. (whew!)
If you like your deviled eggs in the Southern fashion, as I certainly do, then you might have to worry about pickles. I love pickles, or relish, in my deviled eggs! That is always how I have had them growing up, and I am sure that is how I will prepare them for the rest of my life. You can either make your own pickles, or I have found that Bubbies fermented pickles are amazing. Just finely chop them, and you’re good to go.
Since you can make as many or as little at a time as you desire, there really are no exact measurements needed. Just know your list of ingredients, then add small bits of each to the cooked yolks until your filling becomes the consistency that you prefer. You don’t want them to be wet and runny, nor are they good if they are too dry. Use your discretion!
- hard boiled eggs – however many you would like to serve
- soy-free grapeseed oil Vegenaise
- just a touch of prepared mustard (about 1/4 the amount of mayo used)
- finely chopped fermented pickles (no vinegar) OR homemade version
- pinch of finely ground sea salt to taste
- sandwich bag, plastic wrap, or pastry bag of sort
- pinch of paprika to sprinkle on top
- Cut your boiled eggs in half length-wise, and pop out each yolk into a small bowl. Arrange the egg white halves on a plate, with the yolk “cups” sticking up.
- Crumble the egg yolks with a fork until you have fine crumbles.
- add the finely chopped pickles – you don’t want to many to overwhelm the mixture
- Add a bit of mayo and a small spoonful of mustard. You want to work with the wet condiments in small portions at a time, mixing well with the yolks every time you add a spoonful, until it becomes the consistency that you desire.
- Stir in sea salt to taste
- Spoon the yolk mixture into your bag, or the center of some plastic wrap, twist the bag around it, then cut a hole in the corner of the bag or gouge a hole in the plastic wrap. Squeezing from the back of the bag, pipe the yolk mixture into each of the little “cups” in the egg halves, evenly distributing the mixture.
- Sprinkle a touch of paprika on the top. This is optional – my mom never puts it on hers, and I still love them, but I like the spice and flavor added with my Hungarian paprika.
These are super simple to throw together, whether you are having a social gathering, or if you want a healthy snack. Deviled eggs are also a fabulous accompanist to salads in place of plain boiled eggs.
What is your favorite Deviled Egg preparation?