Basic Deviled Eggs Recipe

I am sharing my simple recipe for Deviled Eggs that I have been making for many, many years.

A basic Deviled Eggs recipe that is so simple and delicious.There are so many recipes for Deviled Eggs that people use, and they are really delicious. I have noticed that a lot of my friends use avocado, bacon, or relish in them.

My mother always used a filling that included a little vinegar in it. My husband is not too adventurous with deviled eggs except when it comes to adding relish.  This is now his favorite way to enjoy them.

I seem to make them for every occasion. They can be made a day ahead of time, but I would be afraid to keep them any longer, as they start to get watery if made too early.

Here is my basic technique and recipe.

A basic Deviled Eggs recipe that is so simple and delicious.

Just start by gently boiling large or extra large eggs 20 minutes.  Drain and place in a pan of cold water.
Peel carefully.

A basic Deviled Eggs recipe that is so simple and delicious.

Cut each egg in half, remove yolk with a small spoon.
Place yolks in a bowl.

A basic Deviled Eggs recipe that is so simple and delicious.

Mash yolks with a fork to break them up.  I use a hand mixer after that to get the filling smooth.

While uploading pictures, I realized that I did not take one of adding the mayo and mustard to the yolks.  Combine by
hand using a fork, or hand mixer until smooth.  Place mixture into a pastry bag, clip the end, and evenly fill the eggs.  You may also just fill the eggs using a spoon.  

Some variations are crumbled, crispy bacon, or a little relish. I cut back a little on the mayo if adding relish.

A basic Deviled Eggs recipe that is so simple and delicious.Arrange on a platter or container made for Deviled Eggs.

Some common garnishes are a sprinkle of paprika, a small dish of mini pickles in the center, or parsley.

This recipe can be adjusted for any amount of eggs. I have
even made as few as 2 eggs for just my husband and I.

Basic Deviled Eggs Recipe

Yield: 32

Ingredients

  • 16 large or extra large eggs
  • 1 cup + 1 Tablespoon mayonnaise
  • 2 - 2 1/2 Tablespoons mustard
  • bacon, cooked & crumbled (optional)
  • relish (optional)
  • dash of hot sauce (optional)

Instructions

  1. Place eggs into a large saucepan, cover with cold water. Bring to a boil. Reduce heat and cook over a low heat for 15-20 minutes. Maintain a gentle boil. Remove from heat and place in cold water. Allow to set about 5-10 minutes.
  2. Carefully peel the eggs. Cut in half lengthwise. Scoop out the yolks into a mixing bowl. Mash yolks with a fork. Add the mayonnaise, mustard. Combine until smooth, using the fork or an electric hand mixer. Stir in any additional ingredients being used.
  3. Place mixture into a pastry bag, clip end, and evenly fill the eggs. May also just fill using a small spoon.
http://grandmahoneyshouse.com/2018/04/deviled-eggs/

A basic Deviled Eggs recipe that is so simple and delicious.

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