My mom used to make deviled eggs often for Sundays or for special family meals. I tend to make them pretty often as well. They just seem to round out a meal when you need a little something special. I have found that most people enjoy eating them. I thought everyone knew how to make deviled eggs, but I have had two people ask me for the recipe recently, so I thought I'd go ahead and post it:
Deviled Eggs
6 hard cooked eggs (see directions below)
3 Tbsps. mayonnaise (approximately)
1 tsp. vinegar
1/2 tsp. salt
dash of white pepper
1 tsp. mustard
paprika for garnish
Split eggs in half and place the yolk in a flat bowl. Mash the yolks with a fork and then mix in the mayonnaise, vinegar, salt, pepper, and mustard. Fill the whites and then sprinkle with paprika to garnish. You can also pipe the filling into the whites with a frosting bag and tip and you can garnish them with parsley, dill, or with olives.
Older eggs will be easier to peel than extremely fresh eggs. I try to let the eggs come to room temperature before boiling them to help prevent cracking and to make them easier to peel. Place the eggs in a saucepan and cover them with water that comes up over them by about an inch. Bring to a boil, cover tightly, and remove from heat. Let stand for 12 mins. Drain off the hot water and then shake the pan to crack the eggs. Run cold water over them and add some ice cubes and let stand to cool. Peel the eggs starting from the wide end. I usually cook one or two extra eggs when I'm making deviled eggs just in case one happens to crack or doesn't peel well.
Shortly after we were married I decided to make deviled eggs for Rob for the first time. I reached into my small larder and grabbed one of the few spice cans that we had and proceeded to sprinkle the eggs with cinnamon! Needless to say, it did not become a new family favorite, and Rob teases me about it to this day.
Becka
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on Aug 26th, 2009 at 5:51 am
Thank you for posting about deviled eggs. They’re a great favorite in our family, too. You didn’t mention my favorite topping for them, though: CAVIAR! Either black or red caviar looks and tastes great on top. It’s an Eastern European favorite. Some of my ancestors came from Poland and Lithuania and I learned to add the caviar from Grandma/Babushka. However, because younger people may not care for caviar, I put it into a small dish with a tiny spoon so that diners can add their own.
on Aug 26th, 2009 at 8:46 am
Kathy, I have never had deviled eggs with caviar, but I’m sure it would be very pretty.
Does your email address have something to do with your Eastern European heritage?
on Aug 27th, 2009 at 8:35 am
We love deviled eggs as well, Becka. I have never put vinegar in mine, however. What I love about your picture is the plate! It’s fantastic! All I have is a clear, round glass deviled egg dish. Yours makes the eggs a delicacy!
on Aug 27th, 2009 at 8:45 am
THANK YOU for the egg-boiling hints. My kids LOVE boiled eggs, and anything that makes them come out better is always welcome.
A number of us (kids & adults alike) have to watch carbohydrate intake because of blood-sugar problems — doctor’s orders. The main things we’ve had to avoid besides sugar is flour & dried beans. One child is allergic to tomatoes. Do you have any other protein-rich recipes for meat/eggs/veggies/cheese?