Galley Pirates are back…just in time for spring, just in time for that Easter Egg craze! We had a 4-month respite while this galley pirate caved to the harsh winter. Boats were iced in for weeks, the Pumpout Boat ceased its run, and the blowout tide made it almost impossible to get off the boat…especially carrying a 25 lb pug. We jumped ship and moved ashore. But Galley Pirates are back at it again and this time with a spring favorite, Deviled Eggs. These eggs are more flavorful than you can imagine with a distinct nod to our great state of Maryland!

The WHAT and →  WHY of these deviled egg ingredients:

10 Hard Boiled Eggs  →  The base
1 tablespoon butter, room temperature  →  For velvety, creamy richness
1/4 Cup Mayo  →  Don’t mess with tradition
1/4 Cup Miracle Whip  →  Adds some sweetness
1 tablespoon Fisher’s Crab House Mustard  →. For that Maryland flavor, some sweetness and a spicy kick*
2 teaspoons Dijon Mustard  →  Adds texture and saltiness
2 teaspoons White Balsamic Vinegar  →. Throw in that tangy boost
2 teaspoons Curry powder  →  A defining rich flavor

* if you can’t find Fisher’s Crab House Mustard (Graul’s carries it if you are in Maryland) replace with 2 teaspoons more Dijon mustard, 2 teaspoons more Miracle whip, a half a teaspoon of Old Bay and a few shakes of cayenne pepper.

This recipe uses 10 eggs, so adjust the measurements to the amount of eggs you’d like to use. Perfectly cooked hard boiled eggs that are easy to peel is the goal. It’s actually very easy, much easier than those soft boiled eggs that are in many recipes for some salads and ramen dishes.

Place the eggs in a large pot and cover completely with water. Bring to a boil. Once the water is at a rolling boil, cover and remove from heat. Let sit for 12 minutes. Drain and place eggs in an ice bath and let sit for 10 minutes or more. Now your eggs are ready to peel.

Peel the eggs, halve with a thin, sharp knife and place cooked yolks in a bowl. Smash the yolks with a fork.

Add the rest of the ingredients and continue smashing and combining until smooth. There may be some lumps…that’s okay.

Fill each egg white with the yolk mixture. Sprinkle with paprika, cayenne, Old Bay…whatever suits you. They can be served immediately or refrigerated, then served.

PRINT RECIPE

Yummiest Deviled Eggs

Unsurpassed flavor with a few key ingredients. Add any special things you want...bacon, capers, hot peppers...but start with this flavorful base.

Author: GalleyPirate

Ingredients

• 10 Large Eggs
• 1 tbsp Salted butter, room temperature
• ¼ cup Mayonnaise
• ¼ cup Miracle Whip
• 1 tbsp Fisher's Crab House Mustard or replace with 2 teaspoons more Dijon mustard, 2 teaspoons more Miracle whip, a half a teaspoon of Old Bay and a few shakes of cayenne pepper
• 2 tsp Dijon mustard
• 2 tsp White Balsamic vinegar
• 2 tsp Curry powder

Instructions

• Place the eggs in a large pot and cover completely with water. Bring to a boil. Once the water is at a rolling boil, cover and remove from heat. Let sit for 12 minutes. Drain and place eggs in an ice bath and let sit for 10 minutes or more. Now your eggs are ready to peel.
• Peel the eggs, halve with a thin, sharp knife and place cooked yolks in a bowl. Smash the yolks with a fork.
• Add the rest of the ingredients and continue smashing and combining until smooth. There may be some lumps...that's okay.
• Fill each egg white with the yolk mixture. Sprinkle with paprika, cayenne, Old Bay...whatever suits you. They can be served immediately or refrigerated, then served.

Notes