PROVO, June 29, 2014 — Burgers and hot dogs, potato chips, pickles, potato salad, slices of watermelon, and ice-cold cans of soda are all on the table for the Fourth of July. Just don’t forget the deviled eggs.
They are cold, delightfully eggy, and the first thing to vanish from the picnic table.
In recent years, foodie magazines and websites have gussied up humble deviled eggs with everything from sriracha and kimchi to truffles and caviar. This recipe takes deviled eggs back to their simple roots: a few ingredients so common they can be found at your local gas station, assembled with nothing fancier than a fork, a knife, and a bowl.
Old-fashioned Deviled Eggs
10 hard-boiled eggs
4 tablespoons mayonnaise (not salad dressing)
4 teaspoons sweet pickle relish
1 ½ teaspoons Worcestershire sauce
¼ teaspoon onion powder
salt and pepper to taste
paprika and dried dill weed or fresh dill sprigs to garnish
After boiling the eggs, peel and split the eggs in half longwise.
Pop the yolks out into a small mixing bowl. Place the egg white halves on a serving dish.
Mash the yolks with a fork until broken down into crumbs. Stir in the remaining ingredients and mix until creamy.
With a teaspoon fill the egg halves with the yolk filling, dividing it evenly between all of the egg white halves. Garnish with a sprinkle of paprika or a small sprig of dill.
Chill until ready to serve.