I made these little Superbowl inspired deviled eggs for the big game. The recipe comes from Hellman’s and is from Dale Earnhardt Jr.’s family recipes. There are several different ways to make deviled eggs but I like mine just the old fashioned way.
These were very good and quick to be eaten up. I skipped the vinegar but may put it in next time. Especially after having eaten some at 24 Diner and it tasted like they added vinegar to theirs so that’s up soon.
(recipe slightly adapted from Hellmann’s)
6 hard-cooked eggs, halved
1/4 cup Hellmann’s Real Mayonnaise
1 tsp. Yellow Mustard
2 Tbsp dill pickles, finely chopped
Salt and pepper, to taste
To boil the eggs, add the eggs to a large pot. Fill with water completely submerging the eggs in water. Bring pot to a boil. Once water is boiling, turn off the heat and cover the pot. Let sit for 20 minutes. Remove water and run eggs under cool water until no longer hot. Peel and cut eggs in half.
Remove egg yolks and reserve the egg whites. In a small bowl, mash the egg yolks with the mayonnaise and mustard. Mix in the pickles. Season with salt and pepper. You can spoon the mixture into the egg whites. Or pipe in using a plastic Baggie or icing bag.
Garnish, if desired.