This recipe for Deviled Eggs is the perfect addition to any meal or party spread.
I love Deviled Eggs. I always have. If you like them as much as I do, you know how difficult it is to try to eat just one. Usually I only enjoy them around the holidays or at someone else’s home for a special get together or celebration, in which case, I can’t dump several dozen on my plate and run away to eat them. That’s not in the holiday spirit! No, it wouldn’t be looked upon kindly. But don’t think it hasn’t crossed my mind.
Deviled Eggs do seem to be the first thing snagged up if they show up on a dinner spread, and they are the first dish to be emptied. Just like that! Thankfully they are so very easy to make. Dozens can be made in relatively no time, ready to tempt Deviled Egg lovers everywhere.
A few Deviled Eggs recipe notes:
- Deviled Eggs can be prepared a day or two ahead of time and refrigerated covered until ready to serve. But refrigeration is a must until serving time. I repeat, refrigerate.
- The recipe below is a classic Deviled Eggs combination, and it is certainly a keeper. But a quick search will show you a wide variety of different versions or additions to this classic recipe. Sometimes I like to add pickle relish and maybe a bit of cayenne pepper to change things up. I’ve also seen avocado versions that I know must be out of this world!
- There are tips for cooking hard-boiled eggs all over the place, but the Incredible Edible Egg folks have great advice on the topic.
- 12 eggs, hard boiled and peeled
- ½ cup mayonnaise
- 2 tablespoons prepared yellow mustard
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼-1/2 teaspoon dill for garnish
- Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
- Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper, and paprika and mix until smooth.
- Fill each egg white half with equal amounts of yolk mixture.
- Garnish each egg with a sprinkling of dill. Refrigerate covered until ready to serve.