Deviled Eggs Recipe

Deviled eggs…don’t you love when someone shows up with these?   They remind me of funeral food, maybe because my mom still totes deviled eggs every time somebody dies,  but they are perfect for the Fourth of July, Easter,  or any potluck!

Deviled eggs, or “stuffed eggs,” are actually simple to make and are sure to be the most popular item at your next gathering!  And don’t forget an egg plate!  You may even have one stashed away with your wedding gifts:)  They are easily found at Target or BBB or better yet, nearly any antique shop should have a few to choose from.  
A deviled egg recipe is one of those that typically I do not have exact measurements for…I “eyeball” it, but I’ve tried here to give you some guidelines!  
Deviled Eggs

12 large eggs, *hardboiled and peeled
1/2 cup real mayo 
2 1/2-3 T. dill relish (more, if desired)
2 t. mustard
1/2 t. salt or a bit more, if desired
dash of pepper
Smoked or regular paprika for sprinkling

*Gently place eggs in single layer in large pot, covering eggs with one inch of water.   Bring just to a rapid boil.  Immediately remove from heat, cover pot, and allow to sit for 17 minutes.  Add 3 minutes for jumbo eggs.  Immediately drain hot water, and replace it with ice water.  Allow eggs to sit in ice water 10 minutes.   With pot covered, shake the pot vigorously, allowing the eggs to crack all over.  Then peel under cold running water, starting at the larger end.  The air pocket gives you something to grip.  

Using a small, very sharp knife, slice eggs in half lengthwise.  Carefully remove the yolks into a separate bowl, placing whites on a paper towel to drain any excess moisture.  

Mash yolks well with a fork.  Add mayo, mustard, dill relish, and salt and pepper, mixing well.  Adjust ingredients to taste.  I typically add more mayo and salt.

  Using a small spoon (like a teaspoon), fill egg whites with yolk mixture.  

Arrange filled eggs on a cutting board or other surface and sprinkle with paprika.  Then, transfer the garnished eggs onto your egg plate or other serving dish.  (Garnishing directly on your serving dish leaves a mess).

 Tips on eggs for this recipe:  
*Do not use fresh eggs.  Eggs over a week old will peel easier.  
*Before preparing deviled eggs, place the carton of eggs on its side for a day.  You will have perfectly-centered yolks!
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Comments

  1. amanda,
    i love that you finally are using your egg plate! They really are a hit everywhere they are taken.
    Love,
    mom

  2. I love deviled eggs! :)

  3. I love deviled eggs! Good old fashioned comfort food.

  4. Thanks for the comment on my blog. I have heard about Jesus Calling. I will be purchasing it soon. I think that Sarah Young has another devotional book as well that was released recently. Have a great Sunday.

  5. My mother said that no self respecting southern lady was ever without an egg plate…she’s right, I have to admit! How to stuff eggs was the first thing I taught granddaughter, Gracie to make…she had it mastered at 6! Love the eggs on their side trick!
    Angela

  6. My family loves deviled eggs. They are eaten up so fast every time! I have the same egg plate. I’ve had it for years. Happy Sunday! Hope you have a great day.

  7. How yummy looking! I need to stop reading food blogs late at night…now I am craving these! Visiting from Janelle’s linky!

  8. I needed to link to a recipe for Deviled Eggs and found you on Comfy in the Kitchen. Thanks so much. It is over here:

    http://havenuvrest.blogspot.com/2012/07/happy-independence-day-2012.html