While we were preparing food for the big party, Michael said to me, “Mom, as ridiculous as this sounds, I’m sure that there are some people out there who don’t know how to make deviled eggs, so you should definitely post about it.”
Deviled eggs appear at potlucks everywhere. They are quite mundane and this is one recipe that I don’t jazz up in any way. Still, the deviled eggs are always snapped up right away and there are NEVER leftovers.
Deviled Eggs
- 1 dozen hardboiled eggs, peeled (I boil mine at least ten minutes at a hard boil.)
- 1/2 c. mayonnaise
- 2 t. mustard
- salt and pepper to taste
- 2 t. sweet pickle relish (optional)
- paprika for garnish
After the eggs have cooled, peel them and cut each egg in half lengthwise. Scoop out the yoke into a separate bowl. Mash all the yokes together with a fork. Stir in all the other ingredients and mix until smooth.
Fill the empty whites equally with this yolk mixture. A light sprinkle of paprika adds some attractive color.
Deviled eggs can be made with fresh dill when it’s in season. That’s really yummy. In fact, any fresh herb can give deviled eggs a unique flavor.
Barb
5 Comments
December 2, 2006 at 7:26 pm
[...] Basic deviled eggs [...]
December 2, 2006 at 11:15 pm
For variation, I sometimes leave out the sweet relish and add a little celery salt.
December 28, 2006 at 6:40 pm
I discovered one little additative to my devil eggs made all the difference in the world. Add half of a bar of cream cheese to the mixture, it makes the egg yokes so smooth and creamy
give it a try you will love it.
April 6, 2007 at 1:17 pm
[...] Deviled eggs [...]
November 16, 2007 at 9:31 pm
[...] Basic Deviled Eggs [...]