My Grandma's Deviled Eggs with Relish Recipe - A Mom's Impression | Recipes, Crafts, Entertainment and Family Travel (2024)

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My Grandma's Deviled Eggs with Relish Recipe - A Mom's Impression | Recipes, Crafts, Entertainment and Family Travel? ›

In case you weren't aware, Southern deviled eggs classically have sweet relish in them. The addition of the relish adds another level of flavor complexity and the little sweet kick you get from it is delicious. No matter where you are in the south, deviled eggs are a staple at every BBQ or get-together hangout.

In case you weren't aware, Southern deviled eggs classically have sweet relish in them. The addition of the relish adds another level of flavor complexity and the little sweet kick you get from it is delicious. No matter where you are in the south, deviled eggs are a staple at every BBQ or get-together hangout.

You can use any glass or metal pan or large ceramic platter. Line the bottom with large lettuce leaves and place the deviled eggs on top. The glass or metal pan might work better, because you can then cover them with a tight sheet of plastic wrap without the plastic wrap touching the eggs.

Once prepared, deviled eggs should be stored in the refrigerator immediately. They should be consumed within three to four days, which is generally considered the maximum amount of time deviled eggs remain safe to eat when stored in the refrigerator.

Raw eggs can be transported without their shells cracking or breaking by placing them in a secure container with some form of padding or cushioning material to absorb shocks and protect the eggs from impact. Some commonly used materials for cushioning include paper towels, bubble wrap, or even clean socks.

Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard.

Richer than Greek yogurt, but still nice and thick, sour cream is another good mayonnaise alternative in deviled egg filling. As with Greek yogurt, opt for full-fat sour cream and add mustard gradually to avoid making the filling too tangy.

Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch.

Well, deviled egg trays aren't just for deviled (or soft-boiled) eggs. The little oval depressions are perfect for holding any small, roundish finger foods that could benefit from some stability or separation on the platter. I've used mine for stuffed dates, stuffed mushrooms, and meatballs.

Coleslaw, potato salad, macaroni salad or a nice herb salad would all be excellent partners for deviled eggs. Cornichons. Or pretty much any pickled vegetable including artichoke hearts and most olives. Prosciutto and gruyere would go nicely, too.

Can you eat 2 week old hard-boiled eggs? ›

Can you eat 2 week old hard-boiled eggs? The FDA recommends consuming hard-boiled eggs within a week, and two weeks is well past that deadline. Since spoiled hard-boiled eggs can make you sick, it's best to be safe and toss out any leftover hard-boiled eggs that have been in the fridge for more than one week.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

If you don't want to be piping as guests walk in your door, you can pipe ahead. Deviled eggs will stay in good shape—that is, the yolk mixture is unlikely to turn watery — for up to six hours if stored in the fridge. Pipe, garnish, cover, and chill to check the eggs off your list.

Fill egg halves (I put my yolk mixture in a baggie, snip the corner and use like a pastry bag). Insert a toothpick in each egg for ease in serving/plucking out the filled eggs. Garnish with paprika or whatever you like. Close the cartons, pop in a cooler with some ice and GO.

Wrap the eggs in old clean socks, with a wad of newspaper crumpled up between them, then tie the end of the sock with a knot or a twist tie or a ribbon. How can one carry a number of eggs without breaking them? You could try putting them in an egg carton, or an egg crate.

I would want to take one of those plastic containers made just for eggs. You can carry them in a cardboard container, well wrapped. Fresh will always be the best choice, in the shell. The shell is what protects them from spoiling.

Another method (which also helps preserve freshness without refrigeration) is to pour barely-melted bacon fat (or plain lard) over the eggs, which are nested into a container like a bucket. The fat prevents movement, which would be required for the eggs to break; it also excludes air, reducing the speed of spoilage.