My Deviled Eggs – along with some great tips!

When I want to surprise my family with a dinnertime treat on Sundays (and when we have lots of extra eggs in the fridge,) I make deviled eggs.  Mine are pretty traditional, but I really think they are the best this way. This is pretty much the way that my mom made them, too.  They are a little bit tangy, a little bit salty and a little bit creamy – I mean, what is there to improve on??  I have made these eggs enough times that I have developed  a few “best practices” over the years.  So, without further ado…here are my GREATTTT tips for making deviled eggs.

1.  Use the oldest eggs that you have in your fridge (FIFO for you accountants out there.)  They peel the easiest.

2.  Crack them all over and run water over the eggs while you are peeling them.  I feel like when the water gets under the shell and into the cracks they peel a whole lot easier.  Also peel them with the side of your thumb so you don’t break into the white.  You have more surface area with the side (vs. the tip) and therefore a wider area of shell gets peeled at once..

3.  Scoop the mixed up yolks into a ziploc bag, cut off a corner of the bag (maybe a half inch wide) and then you can pipe the yolk into the egg whites.  Makes for some very pretty eggs.

4.)  Martha Stewart has a great way to hard boil eggs.  You can find the directions here.  I always use this method and they turn out great every time.

5.) If you want to lighten up your eggs you can substitute plain greek yogurt for the mayo.  You can also use lighter mayo of course.   I will tell you they are still good, but you do notice the difference a bit.  I hate to say it, but there is just something about using good **cough**Hellmans’ mayo in these things.   There is a time and a place for Miracle Whip, but its not in eggs IMHO.



6 hard boiled eggs

1/4 cup mayo

1 Tbs prepared mustard

1/2 tsp white vinegar

1/8 tsp kosher salt

a few splashes of hot sauce (optional)

Garnish options – Paprika, sliced green olives, dill, drumbled bacon


Split eggs in half and put yolks into a bowl

Add mayo, mustard, vingar, sugar, salt and hot sauce to yolks

Mash together with a fork until smooth

Divide mixture evenly amongst egg white halves

Sprinkle tops with garnishes of your choice.

Zucchini Quiche

The Zucchini are coming, The Zucchini are coming!!

I wonder if they had zucchini back in Paul Revere’s day?  I don’t know what made me write that. I just said it once to myself and then I couldn’t stop saying it.  Then I googled Paul Revere and read all about his  midnight ride.  Then I started to read about the Revolutionary War.  Its easy to get sidetracked with Google.  I never did find out if they had zucchini…oh well.

I remember while growing up my parents would always give away lots of zucchini over the summer and these things were HUGE!!  Why are they so small these days…or rather, why were my parents so huge?  The great thing about zucchini is that you can use it in savory dishes or sweet dishes – my favorite being zucchini bread – my mom’s.

However, a real close second over the last few years has been Zucchini Quiche.  When you cook zucchini in some olive oil or butter its a great veggie for absorbing other flavors because it has a pretty mild flavor. It also has enough substance to it that it stacks up real well in something like a quiche or a lasagna.  The addition of a little egg, cheese, and herbs packs lots and lots of flavor!

We had this with some smoked salmon on toast with cream cheese and it made for a great breakfast dinnner.  Enjoy!

Zucchini Quiche


Adapted from Taste of Home

Zucchini Quiche
  • 3½ cups thinly sliced zucchini
  • 1 large onion, thinly sliced
  • 3 tablespoons butter
  • 3 eggs
  • 2 teaspoons dried parsley flakes
  • ½ teaspoon salt
  • ½ teaspoon each garlic powder, dried basil, dill and oregano
  • ¼ teaspoon pepper
  • 2 cups (8 ounces) part-skim shredded mozzarella cheese
  • 2 teaspoons prepared mustard
  • 1 pastry shell (9 inches)
  1. In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, dill, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.
  2. Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.