Turklicious Deviled Eggs

For 20+ years, making Deviled Eggs is a Thanksgiving Tradition of mine and each year I venture to make the perfect Deviled Eggs. Though I have often been tastefully successful; my annual tradition seems to be, OMGosh where did I put my recipe and of course being myself seasoned with years, I have since forgotten many of my secret concoctions.

This year I was determined to master the complete art of the fragile egg task from boiling, peeling, and ingredients. So liken a Turkey Hunter, my search began:
Over the search engines and through the websites,
Straight through the barnyard gate;
The chickens knows the way to lay their eggs,
Thru the white and yellow yoke

Over the search engines and through the websites,
To have a first-rate egg;
Hear the timer ringing, Ting-a-ling-ding!
Hurrah for Thanksgiving Day! ~ndpthepoetress

I sifted through add vinegar, salt, or baking soda to the water to prevent cracking. Put lid on, leave lid off to cook. Old eggs -vs- fresh eggs. Brand name Eggs, Store Brand, Eggland's Best eggs, White, Brown, Small, Large, X-Large... Dijon, French's, or Powdered Mustard. Hellmann's or Dukes Mayonnaise. And the advice on how to peel the eggs was longer than Santa's list!

Thankfully, in my plight I landed at Rachael Ray's Henhouse. There my memory was jarred as I was able to confirm my mayo/mustard ratio!

Hunting and pecking around only made me more determined to lambaste those devilish eggs this year and with enough info to stuff a turkey, I was ready to carve through all the mishmash. And so without featherado I give you my Readers, my Turklicious Deviled Eggs recipe! Here for all to enjoy and for me to lose nor forget nevermore :)

Turklicious Deviled Eggs

12 Jumbo eggs (trust me, you'll thank me later; there will be plenty of yolk to go around & leftover!)
1 teaspoon salt
6 tablespoons mayonnaise
2 teaspoons mustard

Place 1 teaspoon of salt in the bottom of a pot
Place eggs in a single layer inside pot
Cover with at least an inch or two of cold water above the eggs

Boil eggs as you usually do, or if you would like to try, or you are new to boiling eggs:

Turn stove on medium
Place lid on pot
When water begins to boil, reduce heat to low
Allow to boil for 10 minutes
Remove pot from burner and let set for 10 minutes

CAREFULLY with a round slotted spatula take out 1 egg, place on countertop and gently spin the egg
If the egg spins fast, the egg is hard boiled (If the egg spins slowly, it's raw)
*If undone, return to pot; turn burner back to medium; wait for boil, let boil for another 10 minutes then remove pot and test egg.

Place eggs in ice water for 2 minutes
Then place eggs in a strainer (colander), make sure all the water is drained
Put in refrigerator for at least an hour

To peel eggs: Gently roll each egg on countertop
Crack thick part of egg against sink or countertop
When you remove the egg shell, be sure to also remove the thin clear filmy membrane

Slice eggs in half long ways
Remove yolks and place in bowl
Mash egg yolks with a fork or lightly grind in a grinder

In a separate bowl add 6 tablespoons mayonnaise, 2 teaspoons mustard and whisk together
Add egg yolks and whisk again

Add yolk mixture to the inside of each egg with a butter knife

Garnish with Paprika or Cayenne Pepper, Salt, Pepper if desired
Other garnishes include olives sliced in half and added atop the yolk mixture or use your wild imagination :)

Here's a thigh tickler for you: Preparing the turkey to be cooked Thanksgiving; I was injecting the marinating concoction I made into the meat when plop goes the injection needle, deep into the meat! 15 minutes later after plundering around, poking inside I finally found & got the needle out! There for awhile, I was afraid I was going to have to cook a shredded Turkey for Thanksgiving lol. Needless to say, that injection contraption is now in the trash!

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