I don’t know about you, but I love the change of the seasons, especially Spring. From the buzzing bees and grass-scented rain to the blooming flowers and twilight birdsong, I’m infatuated with the fresh positivity that it evokes. Along with that feeling of April optimism is a sense of nostalgia that makes me homesick for the bygone Springs and those that have made them memorable. It is one of the beautiful quirks of life that occurs when the birth of something new causes the bittersweet craving for something familiar, comforting, and endearing. I believe in many ways that this whistfulness is why many foods retain their lore. It is not necessarily the rarity or quality of the ingredients that make a recipe a family favorite, but rather, the favored family who planned, prepared, gathered, and shared it. 

I can’t think of a staple food more omnipresent at our family Springtime gatherings than deviled eggs. In many cases, the finished product must be hidden on the top shelf of a garage refridgerator so as not to be pilfered before the celebration. They are the last food to be set out and first food to disappear. Eventually, one or more members of the family will announce that they may have eaten one or four too many. While not everyone enjoys an old-fashioned deviled egg, there are at least as many people in the family that LOVE them. 

If you already have a tried and true family recipe for deviled eggs, I hope you find a way to share them with those that mean the most to you in this season of rebirth. If you never had an heirloom recipe for this staple, here’s ours. Share it in good health and welcome to our family!

Ingredients

12 large eggs

1 tablespoon butter (softened)

¼ cup mayonnaise (Duke's if available)

1 teaspoon dijon mustard

2 teaspoons yellow mustard

2 teaspoons kosher dill pickle juice

1 teaspoon sugar

pinch of salt and pepper

splash of hot sauce (optional)

paprika (smoked is preferred)

dried dill

How To Prepare

First, the eggs…

1. Gently place the eggs in a large saucepan or pot and cover with one inch of cold water.  
2. Begin cooking the eggs uncovered over high heat until water begins to boil.
3. Allow the water to keep a rolling boil for one minute, cover the pot, then remove it from the heat.  
4. Allow the pot to sit undisturbed for 11 minutes, then drain the pot, and transfer the eggs to an ice bath.   
5. Peel eggs under cool water to gently remove the shells. 

Now, the good part…

1. Carefully slice the eggs in half lengthwise.  
2. Remove the yolks and transfer them to a medium mixing bowl. 
3. Using a fork, crush the yolks into a fine consistency.
4. Add the remainder of your ingredients (excluding the dill and paprika) to your bowl. Use the fork to mash and blend the mixture until it is creamy.
5. Fill each egg white with the yolk mixture. This can be done with a piping bag, cookie press, a trimmed sandwich bag, or just a spoon. 
6. Finish the eggs by topping with with paprika and dill to your taste. Serve immediately or chilled.