Deviled Eggs

Deviled Eggs

My husband's aunt taught me the key to a good deviled egg is acid. Her secret- pickle juice. She's from the South so naturally she's great at things like deviled eggs. The acid makes them more balanced and adds a little extra moisture without too much mayo. These have a little acid from the lemon and a little crunch from the pickled mustard seeds! The combo is so tasty!

Deviled Eggs

Deviled Eggs

Yields 1 dozen


6 eggs hard boiled
1/4 tsp cayenne
1 tsp mustard
3 tbsp mayo
1 table spoon Lemon juice
1/4 tsp dill


Pickled mustard seeds (see recipe)


Bring a medium pot of water to a boil with enough water to cover the eggs about an inch. Turn it down to low and add the eggs. Bring it back up to a boil. Set the timer for 12 minutes.

In the meantime fill a large bowl with cold water and place in the freezer. When the timer goes off, remove the bowl from the freezer and carefully drop the eggs into the cold water bath. This will release the egg from the shell making it cleaner and easier to peel. Peel and rinse the eggs.

Carefully slice the eggs in half and place on a platter. Scoop out the yolks and add them to a medium bowl. Add cayenne, mustard, mayo, salt, pepper, lemon juice, and dill.

Using a fork mash and mix the ingredients together until creamy. With a small spoon- evenly distribute the mixture back into the egg whites.

Sprinkle with paprika and dill. Garnish with pickled mustard seeds.

Deviled Eggs
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