I am sharing my simple recipe for Deviled Eggs that I have been making for many, many years.
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.
Just start by gently boiling large or extra large eggs 20 minutes. Drain and place in a pan of cold water.
Cut each egg in half, remove yolk with a small spoon.
Place yolks in a bowl.
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.
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.