Deviled Eggs are a must have side dish at any Holiday, family event or barbecue. As far as I can remember I have never been to any of these gatherings without deviled eggs. This traditional deviled egg recipe is quick and simple to make. Making it an easy side dish to prepare for any gathering. I have learned over the years that you have to make more than what you think you need, because they will ALWAYS all be eaten.
I don’t know if it is a Southern thing, to have deviled eggs at every gathering, or just something my family does. I clearly understand why though, because deviled eggs are delicious! I make my deviled eggs the way I was taught by my father at 7 years old. I was always the one in the kitchen with him helping mash the egg yolks and taste the filling. (And getting to finish off the bowl when he was done filling the eggs!) He was always the one that brought the deviled eggs to parties and holiday dinners. Now, since I raise chickens, I always nominate myself to make the deviled eggs. Any chance I get to use eggs I take it!
Deviled eggs are great paired with grilled meats, barbecued meats and roasted poultry like turkey and roasted chicken. I love making them because they are fuss free and can be made ahead of time.
Making Deviled Eggs in Advance
Deviled eggs can be made the day before you plan to eat them. However, they are best filled close to the time you plan to serve them because they tend to get a little watery if left filled for too long. So, I recommend making the filling and storing it separate from the egg whites. Just fill the eggs as close to the serving time as you can.
Boiling the Eggs
Boiling eggs perfectly every time is actually really easy. The longer the eggs cook, the drier the egg yolks will be, so making sure that the eggs do not overcook is important. When cooked properly, the egg filling will be creamy.
Put all of the eggs in a pan and cover with cold water, at least 1/2″ over the tops of the eggs. Bring to a rolling boil, cover with a lid and remove from the heat. Allow the eggs to sit in the pan, covered, for 12 minutes. The eggs will continue cooking as they sit.
Once the 12 minutes are up, pour all of the water off of the eggs, lightly toss the eggs around in the pan to crack them. Cover them with cold water and ice. This stops the cooking.
Once the eggs have cooled off, peel them immediately. The longer the eggs are allowed to sit in their shells, the harder it will be to peel them.
Deviled Egg Variations
- Try this recipe with Dijon Mustard
- Add in minced shallots
- Garnish with chives
- Garnish with bacon pieces and green onions
Feel free to add comments below of your favorite versions of Deviled Eggs.
This Deviled Egg recipe can easily be doubled, tripled or quadrupled. When serving deviled eggs, I like to make enough for each person to have three or four deviled eggs each.
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Deviled Eggs
These traditional Deviled Eggs are perfect for any occasion. Even the just because occasion. Made with just a few ingredients, that you most likely already have in your kitchen.
Ingredients
Instructions
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Boil the eggs:
Put all of the eggs in a pan and cover with cold water, at least 1/2" over the top of the eggs. Bring to a rolling boil, cover with a lid and remove from the heat.
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Allow the eggs to sit in the pan, covered, for 12 minutes. Once the 12 minutes are up, pour all of the water off of the eggs, lightly toss the eggs around in the pan to crack them. Cover them with cold water and ice.
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Once the eggs have cooled off, peel them immediately. The longer the eggs are allowed to sit in their shells, the harder it will be to peel them.
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To make the filling:
Gently slice each egg in half, lengthwise. Remove the egg yolks and place them in a medium bowl. Place the egg whites on a serving dish. If desired, sprinkle a little salt and pepper on the egg whites.
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Using a fork, mash the egg yolks until they resemble very tiny crumbles. The more mashed the egg yolks are the creamier the filling will be.
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Next add the mayo, mustard and pickles to the mashed yolks. Mix well.
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Time to fill the eggs whites. You can either spoon the filling into the egg whites or put the filling in a piping bag and pipe the filling into the egg whites. Once all of the eggs are filled, sprinkle with paprika.
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Refrigerate until needed.
Note
This recipe yields 12 deviled eggs.
