It’s time for the Tuesday recipe exchanges again, so I’ve linked this post up to some great blogs - Tempt My Tummy Tuesday at Blessed with Grace, Tasty Tuesday at Beauty and Bedlam and Tuesdays at the Table at All the Small Stuff. 

Although I have made these devilled eggs what seems like a million times, I have never taken a photograph.  I’m am always entertaining when I make them so I get distracted and forget.  Devilled eggs are a huge part of my family food history, and something that was always on the buffet table at special occasions at our house.  They never hung around for long though, and it seemed like Mom could never make enough, no matter how many dozen eggs we peeled!  A charmingly retro nibble, these also bring to mind of the ladies’ lunches of the 1950’s and 60’s that are often pictured or described in cookbook from that era.  And the best thing is kids love them, provided you take it easy on the spices.  These are also great served to grown ups at cocktail parties too, as they are easily eaten in a couple of bites.

This isn’t so much a recipe as a guideline, as proportions depend on how many eggs you use and how spicy you like things.  I recommend using at least two eggs per person as I have never come across anyone who didn’t like these and come back for more - even those who might initially seem a little doubtful about them.  The proportions I have suggested are for a dozen eggs, which is the minimum I ever make.  Leftovers are no hardship, but I honestly never have any.  Although a bit fiddly, this recipe is not really all that time consuming particularly as you can boil the eggs up to two days before you want to devil them. 

  

12 large fresh free range eggs

About 2 tablespoons mayonnaise (I use Hellmann’s Extra Light)

1 tablespoon red pepper, very finely chopped

1 tablespoon celery, very finely chopped

Two or three pinches of celery salt

(In terms of measurement, a pinch is the amount of spice you can pinch between your thumb and forefinger.)

One to two pinches of mild curry powder

A pinch of pepper

Paprika

 

Boil the eggs for eight to ten minutes until they are hard.  Immediately pour off the boiling water and fill the pan with cold.  Add a couple of ice cubes to the pan.  This will help the eggs cool down quickly and peel more easily.  Pour the water off and allow the eggs to cool down to room temperature.  Refrigerate in their shells until you are ready to make the devilled eggs.  You can do this up to two days before you need them, but don’t devil them until the day. 

 

On the day you plan to serve them, gently peel all the hard boiled eggs.  If necessary, rinse carefully to be sure there is absolutely no shell and dry the eggs with paper towel.  Slice each egg in half along the wide edge of the egg (you want long ovals, not rounds).  Gently remove the yolks and place in a small mixing bowl.  Place the empty white egg halves on a serving dish. 

 

Take the small bowl containing the egg yolks and add the red pepper or celery, and spices.  Mix together with a fork.  Gradually add the mayonnaise, mixing after each addition.  You want a light mixture but you don’t want it runny.  Use more or less mayonnaise if you need to.  Remember, you can always add more, but you cannot take it away!  If you do make the mixture too runny by mistake, just add some more chopped red pepper or celery. 

 

Place a small spoonful of the yolk mixture in each egg half.   You should be able to fill all 24 halves of egg.  Sprinkle with paprika and refrigerate until it is time to serve the eggs.  Leftover eggs will keep for about one day, but they taste best eaten the day they are made.