I know what you’re thinking. “Deviled eggs. You either love them or hate them.”

Can you think of any holiday that you wouldn’t find deviled eggs sitting on the table?

Growing up and still to this day, deviled eggs are at any and every family event. They were usually at every church supper or picnic. When some of my family members passed away, here came the deviled eggs. Deviled eggs are something that always just find a way to show up during an occasion.

My mother makes deviled eggs the same way her mother taught her; by mixing the egg yolks of a hard cooked egg, mayonnaise, a little salt and pepper and mustard together and spooning the mixture back into the egg halves. I make my deviled eggs the same way and intend on teaching my girls to make them this way.

It has been brought to my attention though after being married to Jason for almost eight years, that deviled eggs need relish. Who knew?

For every holiday and/or gathering that the Cannons have, Jason’s grandma has to bring a plate of deviled eggs. It doesn’t matter if I tell her not to bring anything because I’m going to make a plate of deviled eggs myself. You can bet your bottom dollar that she’s going to bring a plate of deviled eggs – with relish – just for him.

And when those deviled eggs make it through the door, Jason will sit and eat about three at a time. I know he grew up with them that way, so I let him enjoy his eggs his way and I enjoy mine my way and together we’re both pretty happy.

So, today, I encourage you to go make a batch of deviled eggs on this very special day. Here’s a recipe for Tomato Deviled Eggs, something a little different than the classic recipe for deviled eggs. But it doesn’t include relish.

Tomato Deviled Eggs

24 hard-cooked eggs

Half-cup mayonnaise

1 or 2 plum tomatoes, peeled, seeded and chopped

1-tablespoon tomato paste

Half-teaspoon curry powder

Salt and freshly ground pepper to taste

Cut eggs in half.

Place yolks in food processor with mayonnaise, tomato, tomato paste, salt and pepper. Fill egg white halves with filling.

Recipe can be halved.

 

 

Tiffany Cannon is a field editor for Taste of Home Magazine.