Classic deviled eggs
The deviled egg, a holiday staple for my family. I typically prepare both the Classic and Sweet Classic recipes. The perfect hard-boiled eggs start with the perfect eggs. Try for eggs that have been in the fridge for a week or so, if they are farm fresh. If you’re using store-bought eggs rather than farm fresh, you can use them immediately upon purchase.
Fill a pot with enough water to cover the eggs. Add 1 tsp of baking soda into the water and eggs. Bring the water to a boil, cook on low for an additional fifteen minutes. Remove the eggs and place them in an ice bath immediately. Once the eggs have cooled, peel the shells off, and rinse and cut the eggs lengthwise in half.
Remove the yolks and place in a bowl, set the whites aside till you’re ready to fill. Pick your favorite recipe from the following and add the necessary ingredients. Blend the mixture well and spoon into the egg whites. Garnish with paprika if the recipe calls for it. If the mixture you make seems to dry, simply add a bit more mayonnaise.
Classic Deviled Eggs
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 2 tsp. yellow mustard
- 1/8 tsp. salt
- pinch of pepper
- paprika lightly sprinkled on top
Classic with a Twist
- 6 hard-boiled eggs
- 1/4 cup Miracle Whip
- 2 tsp. Dijon mustard
- 1/8 tsp. salt
- pinch of pepper
- paprika lightly sprinkled on top
Sweet Classic
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 2 tsp yellow mustard
- 1 tbsp. sweet relish
- 1/8 tsp salt
- pinch of pepper
- paprika lightly sprinkled on top
Spicy Heat
- 6 hard-boiled eggs
- 3 tbsp. mayonnaise
- 1 tbsp. Dijon Mustard
- 1/2 tsp Red Hot Sauce
- 1/2 tbsp. white vinegar
- 1 to 2 tbsp. olive oil
- salt and pepper to taste
Pickled Beet Deviled Eggs
Pickling ingredients
- 6 eggs
- 1-1/2 cups water
- 1 beet peeled and sliced
- 1 small onion sliced
- 1/2 tsp. sugar
- 1 small onion sliced
- 1 whole clove
Filling
- 1/3 cup mayonnaise
- 1 tsp. white vinegar
- 1 tsp. yellow mustard
- 1/8 tsp. salt
- dash of pepper
- garnish with chives
Directions
- Our last recipe is more intensive and requires a bit of preparation. You need to have at least 12 hours to prepare this recipe.
- Hard boil the eggs using the same method as above. In a medium saucepan, bring water, beets, sugar, onion, and cloves to a boil. Reduce heat and cook for an additional 20 minutes on low. Once the mixture has cooled to room temperature, place eggs into the mixture and refrigerate overnight.
- In the morning remove the eggs from the mixture and pat dry. Slice the eggs in half lengthwise, pop the yolks out into a small bowl. Mash yolks and add remaining ingredients, fill eggs with the mixture and you’re all set.
1 Comment
I add humus to the yolk mixture. Doesn’t really change the flavor, but makes it extra smooth, rich and creamy!