I’m sure that a lot of us have our standby deviled egg recipe. Deviled eggs are always welcomed and perfect for parties, picnics, and buffets as well as an amazing use for our Easter eggs. It seems like every family has their favorite way to make them. Some of you, though, are just starting to make your own “signature” deviled egg recipe. I’m going to give you a basic recipe here and then you can decide how you want to dress it up.
First: how to hard-boil those eggs: to make one dozen deviled eggs, use six eggs.
Put however many eggs you want to cook into a large saucepan or Dutch oven. Add enough water to cover the eggs with an additional 1 ½ inches of water above them. Heat on high until the water starts to boil. Once it boils, cover the pot and turn the heat down to low. Cook for 1 minute. Remove the pot from the heat and leave it covered for another 15 minutes. Drain and rinse the eggs under cold water for a full minute. Place eggs in a bowl of cold or ice water for approx. 10 minutes.
I’ve always used this basic recipe for deviled eggs. Just double, triple, etc., and flavor to taste.
- 6 hard-cooked eggs, peeled
- 3 tablespoons mayonnaise or salad dressing
- ½ tsp. ground (dry) mustard
- 1/8 tsp. salt
- Sprinkle of paprika
Cut the eggs in half length-wise. Slide the yolks out into a bowl and mash with a fork until crumbly.
- Add the mayo and seasonings and mix. Flavor to taste.
- Fill the egg whites with the egg yolk mixture.
- Sprinkle with paprika.
- Cover and refrigerate up to 24 hours.
Next: as you can see below, the possibilities are endless! You simply take the egg yolks and add whatever sauces/condiments that you like best (sweet, spicy, etc.), add whatever ingredients you think will go well (bacon, cheese, pickles, etc.), and top them off with a garnish.
Here are some ideas to shake it up! Mix yolks with any of the following (approx. measurements; adjust to your own taste):
- Mayo, 1 ½ tsp. dry ranch dressing mix, ½ tsp. Dijon mustard.
- Mayo, ½ cup shredded cheese, 2 tbsp. parsley, 1 tsp. horseradish, ½ tsp. ground mustard, salt, pepper.
- Mayo, 2 tbsp. bacon (or bacon bits), 2 tsp. lemon juice, 1 ½ tsp. Worcestershire sauce, 1 tsp. yellow mustard, salt, pepper.
- Mayo, 1 avocado (peeled & diced), 3 slices bacon, 2 tsp. lime juice, garlic, cayenne pepper, hot sauce, peppers (all as desired).
- Mayo, 3 slices bacon (crumbled), tomatoes (cut up), 1 tbsp. dried parsley, salt & pepper.
- Mayo, 1 ½ tbsp. Dijon mustard, 1 tsp. sweet pickle relish, 1/8 tsp. onion powder, bacon bits
- Mayo, 4 oz. cream cheese, ¼ tsp. garlic powder, crumbled bacon, jalapeno pepper (to taste), salt/pepper.
- Mayo, lemon juice, ¾ tbsp. mustard, 1 tbsp. buffalo sauce, salt/pepper. Top w/blue cheese.
Garnish! Feel free to mix and match toppings on your eggs. Some ideas:
Chives, smoked salmon, sliced olives, pimiento, tiny cooked shrimp, paprika, parsley, green onion, peppers, bacon, cheese, pickles/pickle relish.
I’d love to hear some of your favorites for deviled eggs; feel free to share here.
Wishing you a very Happy Easter,
Debbie
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