This is the time of year when I make lots of Deviled eggs and Egg Salad sandwiches in an effort to use all our dyed eggs. My boys LOVE to color eggs and so we always have at least 3 dozen on hand after Easter.
On Sunday I had my son whip up a batch of (what we consider) the best deviled eggs after church and I realized I had never posted our favorite recipe. We love these simple and flavorful deviled eggs at our house. So many recipes are loaded with mayo, but not this one! Best of all it is super quick and easy—even your kids can handle this recipe!
Tips for success:
- Freshness Matters: Start with fresh eggs for easier peeling.
- The Ice Bath Trick: The ice bath not only cools the eggs quickly but also helps in easy peeling.
- Season to Taste: Adjust the seasonings in the filling to suit your preferences.
- Presentation: Use a piping bag or a plastic bag with the corner snipped off for a neat, professional look.
- Get Creative: Feel free to experiment with additional ingredients like minced pickles, hot sauce, or crispy bacon bits for added flavor and texture.
Deviled eggs are a timeless classic that never fails to impress at gatherings, potlucks, or as a delightful snack. With the right ingredients and techniques, you can take this humble dish to new heights. T
I think this method for cooking the perfect hard boiled eggs works best! Be sure to not overcook them so the yolks aren’t too dried out. If they are, you could add a little extra mayonnaise.
Cute dish for serving found here.
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The BEST Deviled Eggs
Description
The ultimate deviled eggs recipe, complete with tips and tricks to ensure your deviled eggs are the talk of the party.
Ingredients
- 6 hard boiled eggs
- 2–3 Tablespoons of Mayonnaise (depending on how moist your yolks are)
- 1/2 Tablespoon Dijon Mustard ( or yellow mustard if you prefer)
- 1 teaspoon worcestershire sauce
- 1/2 tsp Franks Hot Sauce (or about 4 shakes of the bottle)
- Salt and Pepper to taste
- Paprika to garnish
Instructions
- Peel your hardboiled eggs and slice in half lengthwise.
- Carefully pop out all the yolks into bowl and mash well using a fork.
- Add the mayo, mustard, worcestershire sauce, hot sauce an some salt and pepper.
- Taste to see if more seasoning or hot sauce is needed to your preference and add more if needed.
- Spoon mixture into each hollowed out egg half.
- Sprinkle on some paprika for color.
- enjoy!
Tried these out – fantastic! But I assume you meant 2-3 T. of mayonnaise! haha