Perfect for your next holiday gathering, Granny’s Deviled Eggs are easy to prepare but oh, so hard to forget.
This recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on holiday appetizers.
Hey y’all, it’s Robin again from CollardsAreTheOldKale.com with another simple but delicious recipe for the holidays. Granny’s Deviled Eggs are the ideal appetizer whether you’re feeding multitudes or hosting a small, intimate gathering.
Check out @collardsaretheoldkale for scrumptious drinks, appetizers, dinner and dessert ideas made in the mouth-watering, African-American tradition. Then enjoy the flavorful recipes with detailed instructions on my blog CollardsAreTheOldKale.com
- 5 Organic Eggs
- 4 cups Water
- 2 tbsp Dill Relish
- 2 tbsp Dill Pickle Juice
- 1 tbsp Trader Joe's Organic Mayonnaise I like this brand because it has Mustard notes.
- Salsa Optional
- Fresh Organic Cilantro Optional
- Harissa Seasoning Optional
Heat water on high heat until it is boiling.
Add eggs cooking for at least 6 to 10 minutes.
Remove eggs from heat and allow to cool to room temperature.
Peel and slice in half lengthwise and arrange on the platter.
Scoop out yolks using the small spoon into a bowl and combine with the next three ingredients.
Cut off the tip of the corner of the plastic bag with cooking shears. Add the egg yolk mixture to the bag.
Use the plastic bag as a piping bag to refill the yolks into the boiled egg cavities.
Chill and serve.
For East African Deviled Eggs: Sprinkle with Harissa Seasoning.
For Mexican Deviled Eggs: Top with fresh cilantro and a dab of salsa.
Tune in tomorrow for our next submission in our holiday appetizer recipe roundup hosted by @asiliglamcooks and friends.
Are you finding this recipe takeover series helpful? Be sure to send this recipe to a friend who might be looking for some new, easy and delicious recipes to try this holiday season.
P.S. Check out my last recipe here.