After October was spent making Fall and Halloween items in Tinkercad, I wanted to make a few items that had a Thanksgiving theme. So, I decided it was time again to get out that deviled egg platter and start making those delicious eggs again. Why are they called “deviled” eggs? Deviled is a term that means spicy. My deviled eggs are not too spicy, they are delicious. The recipe is below.

Using Tinkercad, I first had to make the deviled egg platter, then I had to make the eggs. The platter, since I wanted a Thanksgiving theme, I made it in the shape of a turkey.

For the eggs, there is an egg shape in the shape’s library. I just cut it in half, made a hole and filled the hole. To create the filling, I used a sphere and set the steps to 3. Then I duplicated the sphere and rotated it by 6 degrees in all three directions and continue to duplicate the sphere until I got the shape I wanted.

The Platter:

The Eggs:

The Deviled Eggs I created in Tinkercad took me hours over a few days to create. If you want real deviled eggs, not virtual deviled eggs here is my recipe.

Deviled Eggs by Sarahcath

Ingredients:

• Hard-Boiled Eggs: Large, Extra Large or Jumbo Eggs
  • How many deviled eggs do you want to make? Count the number of spots on the platter and divided by two. Add an egg or two to the number, so you can “taste test” before serving.
• Salt
• Black Pepper
• Dry Mustard/Ground Mustard: Not the mustard that comes in the yellow bottle, but the mustard that is on the spice rack.
• Mayonnaise: You can use any mayonnaise, but if it is not Blue Plate mayonnaise, I cannot guarantee the quality of the deviled eggs.
• Sweet Pickles: Do not use sweet pickle relish. Do not use name brand sweet pickles. The name brand puts added ingredients in their pickles which gives it a weird taste. Buy the store brand sweet pickles. Preferable the minis but the gherkins will work too.
• Cayenne Pepper or Paprika:

Instructions:

• Hard Boil the Eggs
  • Place the eggs in a pot and cover the eggs with cold water. Add a dash or two of salt.
  • Place pot with eggs on the stove over a high heat.
  • Bring the eggs to a rolling boil and let the eggs boil for 15 minutes.
• Peel the shell from the eggs and set the eggs aside.
  • There are many ways to peel the eggs, but I prefer to drain all the hot water off the eggs and peel the eggs under running cold water. Yes, the eggs are hot to the touch. If you prefer not to handle hot eggs, search the internet for other methods.
• Cut the eggs in half lengthwise and remove the egg yolks and place in a mixing bowl. Most of the time, by pressing gently on the back of the egg, the eggs yolk will easily slip out. Lay the egg whites on the egg dish.
• Use a fork to break up the egg yolks until there are not any large lumps.
• Add a dash of salt, a couple of dashes of black pepper, and 1/4 of a teaspoon of dry mustard for every 6 whole eggs (12 halves) to the egg yolks.
• Stir all the ingredients together until they are mixed well.
• Finely chopped 2 mini or 6 gherkins sweet pickles (for every 6 whole eggs) and stir into the egg yolk mixture.
• Stir in one heaping tablespoon of mayonnaise into the egg yolk mixture. Keep stirring in additional mayonnaise, one tablespoon at a time, until the egg yolk mixture appears creamy.
• Spoon a heaping teaspoon of egg yolk mixture into hole of the egg white, attempting to distribute mixture evenly between eggs.
• Sprinkle a fine mist of Cayenne Pepper or Paprika over the filled eggs.
• Cover and refrigerate. Don’t forget to taste test the extra eggs you made. They are good warm or cold.

If there is a member of you household that does not want sweet pickles in the deviled eggs and would prefer mustard eggs. Leave the sweet pickles out of the recipe and add a couple of squirts of the mustard that comes in that yellow bottle instead.

You can get a PDF copy of the recipe by clicking this link: Deviled Eggs by Sarahcath