I’m still working through my favourite dishes to bring to summer BBQ’s. This is another of those that I grew up eating and loving. I don’t know why I always thought they would be so hard to make, or time-consuming. Once I actually did them myself I realized they’re one of the easiest things to whip up and bring somewhere. The hardest part is literally hard boiling the eggs, and as long as you follow some simple steps, that’s not tough either.

Talking about hard boiling eggs, here’s how I do it:

1. Carefully put your eggs in a pot. Cover with cold water until the water is 1 – 2 inches above the eggs.
2. Set the pot over med-high heat and bring up to a boil.
3. As soon as it reaches a boil turn the heat off and cover the pot. Set a timer for 10 minutes.
4. While the eggs are sitting, fill a large bowl with ice water (a few handfuls of ice and then cold water)
5. When the ten minutes are up, use a slotted spoon to immediately put the eggs into the ice water. Leave for 5 minutes. This stops the cooking process, and makes the shells easier to peel.
6. When I’m done peeling each egg I dip it back into the ice water, just to get any little pieces of shell off, then set on paper towel to dry.

There, now that hard boiling the eggs is taken care of, the rest is a breeze. There are a ton of different deviled eggs out there. From spicy sriracha ones, to bacon ones (I’m going to have to get on those bacon ones). These are pretty classic though, the flavours that you grew up with, that your Grandma made, that you can never go wrong with. The filling is a simple case of putting everything in a bowl, combining with a fork, then just putting the yolk filling back into the egg white “bowls”. I used a piping bag with a star tip for a textured look, but they aren’t going to taste any less delicious if you just scoop it back in with a spoon.

I mean that too. Sophie (the baby), got ahold of the plastic wrapped tray at the door while we were loading up the car, and the eggs looked like a small dog had walked all over them – and still – every last one got devoured at the BBQ.

Deviled Eggs

Yield: 24 deviled eggs

Prep Time: 10 minutes

Total Time: 10 minutes

A classic recipe for deviled eggs, absolutely perfect for a summer BBQ. The filling is creamy and flavourful, and I've got instructions for perfect hard boiled eggs every time!

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Ingredients

• 1 dozen hard boiled eggs, cooled and peeled
• ¼ cup mayonnaise
• 1 tsp dijon mustard
• 2 tsp pickle relish
• 1 tsp pickle juice
• 1 tsp sugar
• 1 tsp white vinegar
• 1 tsp freshly chopped fresh dill, plus more for garnish
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika, plus more for garnish
• hot sauce (like Frank's Red Hot), optional, to taste

Instructions

1. Use a sharp knife to cut your hard boiled eggs in half. Pop out the yolks and place in a medium boil.
2. Add all remaining ingredients to the egg yolks, and mix well with a fork to combine.
3. Scoop the filling back into the egg whites (or use a piping bag, or zip-lock bag with the corner cut out). Lightly sprinkle the tops with additional paprika and chopped fresh dill.
4. Keep covered with plastic wrap and refrigerated until ready to serve. These can be made a day ahead and still taste great.

Notes

How to Hard Boil Eggs:

Carefully put your eggs in a pot. Cover with cold water until the water is 1 - 2 inches above the eggs.

Set the pot over med-high heat and bring up to a boil.

As soon as it reaches a boil turn the heat off and cover the pot. Set a timer for 12 minutes.

While the eggs are sitting, fill a large bowl with ice water (a few handfuls of ice and then cold water)

When the ten minutes are up, use a slotted spoon to immediately put the eggs into the ice water. Leave for 5 minutes. This stops the cooking process so you don't get the green ring around the yolk, and makes the shells easier to peel.

When done peeling each egg, dip it back into the ice water, just to get any little pieces of shell off, then set on paper towel to dry.

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