Ann’s mom, Carol, is the best deviled egg maker around. Deviled eggs are her speciality and whenever she brings them to a holiday gathering, they go quickly. Like they may not make it until the time dinner is served. Typically, she makes at least three dozen eggs for our family Thanksgiving. The most she has ever made was about 240 for her parents’ 50th anniversary celebration.
On our wedding day, she even got up at 3:30 a.m. to make her deviled eggs for our wedding reception. So you get the point. Deviled eggs are a labor of love for Carol. She’s made lots and people love them.
Since we will not be having our traditional family Thanksgiving this year because of COVID-19, we decided to share a few our families’ favorite holiday recipes here. You might remember our moms…we took them to Pawhuska awhile back.
Anyway, today, Ann’s mom showed us how she makes this family favorite on in a Facebook live video this week. In case you missed it, you can watch it below. Oh, and you should know that the eggs are as good as they look.
Recipe for the best deviled eggs
While Carol doesn’t measure her ingredients, she has shared what goes into her recipe. She encourages you to add and taste as you make them to find just the right formula for your taste. She uses several Pampered Chef items to make her deviled eggs. If you would like to purchases any of those kitchen tools, our friend and fellow travel blogger, Kay Johnson, just started selling Pampered Chef and her site is HERE.
And if you make these deviled eggs, be sure to let us know how they turned out and tag us on social media @postcardjar.
Carol's Deviled Eggs
- Mixer/Food Processor
- Pampered Chef Easy Accent Decorator
- 12 Eggs
- Yellow mustard
- Hellman/s light mayonnaise
- Granulated sugar
- Bragg's Apple Cider Vinegar
- Ground Mustard
- White pepper
- Salt to taste
- Hard boil eggs, then peel. Cut in half lengthwise. Remove yolks and put in mixer bowl or food processor. Place egg whites in an egg tray to be refilled later. Mix ingredients with egg yolks to taste, blending. Refill the egg whites with the yolk mixture. Carol uses a Pampered Chef spritzer cookie device.
Two things Carol swears by in this recipe are using two week old eggs (they are easier to peel) and Bragg’s Apple Cider Vinegar.
Thanks so much to Ann’s mom, Carol Johnstone-Hornig, for showing us all how to make your delicious deviled eggs and for all of your great cooking tips!
What are some of your favorite holiday traditions and foods?