Kelli Jo
The House
of Roses
Kelli Jo

From Chapters 29 & 31 of the House of Roses


  • 1 Dozen Eggs
  • Salt & Pepper to Taste
  • 1 Teaspoon Mustard
  • 1 Teaspoon Dill Pickle Juice
  • 1 Teaspoon Finely Chopped Sweet Onion
  • Cups Duke's Mayonnaise
  • Cup Olives
So almost everyone loves to eat deviled eggs, but at the same time most people hate to make them. They're a crowd pleaser at parties, but the hosts are always hoping someone else will volunteer to make them and bring them. Labor intensive, tedious and prone to looking ragged and gooey, these guys seem undoable.

Couple of things I've learned though will really make this a whole lot less daunting.

First, make sure you use OLD eggs. Now I don't mean spoiled eggs, but eggs that you bought and left in the fridge for a week or so. The fresher the eggs, the harder it is to peel them. And there is nothing worse than having a batch of hard boiled eggs that won't peel easily. If you don't just mangle the things to death, you end up chopping them up into egg salad out of frustration.

Second, cover your eggs in a pot of water that is big enough for all of the eggs to move around in. And don't stack them on top of one another. Leave them in a single layer. Too small of a pot and the eggs won't all cook evenly throughout. Undercooked eggs don't peel either.

Third, bring the eggs and water to a boil, cook for 15 minutes, then drain the water and immediately put the eggs into an ice water bath. I generally have a large bowl waiting in the kitchen sink filled with ice cubes and water. After the eggs have cooled enough in the bath to touch, I gently tap each one until it cracks a bit. This lets the ice water in and finishes the cooling process. Once the eggs are completely cool, the shell will separate slightly from the egg and this will result in EASY peeling. The thing to remember is to never peel the eggs until they are cooled. If, after all of this, the shell still sticks a bit to the eggs, try placing them under running water to help loosen the shell while peeling.

Once the eggs are peeled and dried, cut in half and empty the yolks into a medium size mixing bowl, add the remaining ingredients and mix up.

This is the point when people usually get frustrated and will want to give up the ghost. Trying to spoon the egg mixture into the egg white halves is messy and a pain. A better way is to spoon all of the yolk mixture into a plastic sandwich bag, tighten into a cone, snip off the bottom corner with scissors and squeeze the yolk into the egg white half just as if you were using a pastry bag. Quick, simple and non-messy. Your eggs look like they were professionally made and you're frustration level is low.

When serving, feel free to top each egg half anyway you prefer. I generally slice black and green olives in half and place on each egg. This isn't always to everyone's taste though, and especially not to mine. This is just one of those times that I like to tailor something to please Josie. Unlike me, she's a huge fan of olives.

Recipe Navigation
Recipes Home
Sunday Supper Page 1
Sunday Supper Page 2
Sunday Supper Page 3
Sunday Supper Page 4