Deviled Eggs

Deviled eggs are by far one of my favorite foods. There is nothing quite like that tart mustardy flavor. With the abundance of eggs I've got around here, I end up making them often. Any left overs I just mush up into egg salad! Fresh eggs are hard to use for deviled eggs because of the way the shell sticks when you try to peel them. I've heard many remedies for this like putting baking soda (maybe baking powder?) in the boiling water, but I'll be honest I've never done it. I just use some of the eggs I've had on hand for a week or two. Eggs straight from the coop stay fresh much longer then the ones from the store, so I tend to keep mine for more than a month sometimes! Good thing about eggs is if theres a rotten one you'll know it. Theres no question, it will stink up your whole kitchen, fridge, coop etc. Yuck…….

-8 hard boiled eggs, peeled, insides scooped into a separate bowl

-2 very large squirts of yellow mustard, approx 1/4 cup ish

-1 Tbs white vinegar

-2 Tbs pickle juice

-1 tsp black pepper

As you can see from this recipe, I don't put any mayonnaise in my deviled eggs. I have nothing against mayonnaise, but I don't want anything to cut through that sharp tart flavor of the vinegars and mustard. If its too pungent for you add in some mayo to cut the flavor!

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