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.
HOW TO MAKE DEVILED EGGS:
Just start by gently boiling large or extra large eggs 12 minutes. Drain and place in a pan of cold water for 5-10 minutes.
Peel carefully.
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.
Another popular dish to take along with the deviled eggs, to any cookout is a pan of Baked Beans and Wieners. It is always a favorite of the children.
This post was shared on Sweet Little Bluebird Weekend Potluck.
Basic Deviled Eggs Recipe
Ingredients
- 8 large or extra large eggs
- 1 cup + 1 Tablespoon mayonnaise
- 2 - 2 1/2 Tablespoons yellow mustard
- 2 slices bacon cooked & crumbled (optional)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
Instructions
- Place eggs into a large saucepan, cover with cold water. Bring to a boil. Reduce heat and cook over a low heat for 12 minutes. Maintain a gentle boil. Remove from heat and place in cold water. Allow to set about 5-10 minutes.
- 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, salt and pepper. Combine until smooth, using the fork or an electric hand mixer.
- Place mixture into a pastry bag, clip end, and evenly fill the eggs. May also just fill using a small spoon. Arrange on a serving platter.
- If using bacon, sprinkle over the top. May also lightly sprinkle tops with paprika as garnish.
Notes
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