Rochelle Ramos shares with us the secret of making perfect deviled eggs.
By Rochelle Ramos
I have quite a few good ways to prepare eggs, especially since moving to Portugal, but one I always go back to are deviled eggs. I learned the art of a good deviled egg when I was young, probably around the age of ten. It took me a lot longer to learn the art of how to boil the perfect egg.
- 12 hard boiled eggs, shells removed
- 3 tablespoons mayonnaise
- 2 tablespoons pickle juice
- 2 teaspoons mustard
- salt & pepper to taste
- Slice 11 eggs in half length wise, using a small spoon, release the yolk from the white and set the unbroken white on to a plate. Put the yolk in a bowl. Repeat with the rest.
- Take 1 egg (preferably one that isn't as nice as the rest) and place in the yolk bowl. With the back of a fork, mash together the yolks and the egg. Add in mayo, pickle juice, and mustard. Season to taste and mix well.