There are basically a million different ways you can make a deviled egg. I love seeing all the different recipes for deviled eggs floating around Pinterest. And as good as they all look, with their bacon and avocado, capers, and all sorts of other goodies, I still find myself going back to my good old, tried and true, Classic Deviled Egg Recipe. If you’re looking for another appetizer, try Pretzel Wrapped Lit’l Smokies.
Don’t get me wrong. I love me some bacon, avocado anything. But sometimes I just want things to taste the way my mom made them.
More Appetizers & Dips
Classic Guacamole Recipe
Cranberry Salsa
Texas Caviar
Caramel Cheesecake Apple Dip
Easy Homemade Potstickers
Homemade Ranch Dip
I learned to make basically everything from my mom, and deviled eggs are no exception. This is the recipe we always made when I was growing up. Deviled eggs were something she usually only made around Easter or occasionally for family pot lucks.
HOW TO MAKE CLASSIC DEVILED EGGS
Put the eggs in a medium-sized pot, cover them with water, and add baking soda to the water.
Bring to a boil and boil eggs for 10 minutes.
Remove from heat, drain hot water from the pot, and then fill with cold water. Add ice cubes to speed up the process.
Let eggs cool completely before cutting in half and making the filling.
When eggs are completely cooled, remove shells, rinse any residual shell residue off the eggs. Pat dry.
Using a sharp knife, carefully cut eggs in half and softly remove the yolks. Place the yolks in a small mixing bowl.
Repeat until all eggs are halved and all yolks are in the mixing bowl.
Add the mayonnaise, parsley, vinegar, mustard, salt, pepper, and onion powder to the egg yolks. (See photo below.) Mix with a fork until everything is well combined.
Using a small spoon or piping bag, fill the egg whites with the yolk mixture. (See photo below.)
Sprinkle with paprika and additional parsley flakes, if desired. (See photo below.)
Place deviled eggs on your handy-dandy homemade deviled egg carrier, cover, and refrigerate until ready to serve.
Enjoy!
I recently saw a GENIUS idea for carrying deviled eggs to a potluck. Let’s face it. Without one of those fancy trays, it is dang near impossible to transport those slippery little suckers.
This genius carrier is made from things I am sure you already have in your house. It takes less than 5 minutes to put together. Life-Changing!!! I wrote a whole separate post with step-by-step instructions on how to make one. Check it out!
How to Make Your Own Deviled Egg Carrier in Five Minutes
Holiday Ham {Perfect for Easter and Christmas}How to Make Gravy out of Pan DrippingsSimple “How to” Tips for Cooking a Turkey…and other great Thanksgiving Recipes
This recipe also works great for making Egg Salad Sandwich filling. Perfect way to use up all those dyed Easter eggs.
Author: Maria's Mom or who knows......
Recipe type: Deviled Egg
Cuisine: Pot Luck
Serves: 24
Ingredients
12 eggs
1 tsp baking soda
FILLING
½ cup mayonnaise
1 tbsp parsley flakes
1 tsp white vinegar
1 tsp yellow mustard
⅛-1/4 tsp salt, scant
⅛ tsp pepper, scant
⅛ tsp onion powder
Paprika for garnish
Instructions
Put the eggs in a medium-sized pot, cover them with water, and add baking soda to the water.
Bring to a boil and boil eggs for 10 minutes.
Remove from heat, drain hot water from the pot, and then fill with cold water.
Let eggs cool completely before cutting in half and making the filling.
When eggs are completely cooled, remove shells, rinse any residual shell residue off the eggs. Pat dry.
Using a sharp knife, carefully cut eggs in half and softly remove the yolks. Place the yolks in a small mixing bowl. Repeat until all eggs are halved and all yolks are in the mixing bowl.
Add the mayonnaise, parsley, vinegar, mustard, salt, pepper, and onion powder to the egg yolks. Mix with a fork until everything is well combined.
Using a small spoon or piping bag, fill the egg whites with the yolk mixture.
Sprinkle with paprika and additional parsley flakes, if desired.
Place deviled eggs on your handy-dandy homemade deviled egg carrier, cover, and refrigerate until ready to serve.
Enjoy!
Holiday Desserts
Dear Abby Famous Pecan PieDreamy Toasted Coconut Bundt CakeBest Pumpkin Pie
At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.
Arrange the egg white halves on a serving platter. Make the filling: Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.
Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.
Well, deviled egg trays aren't just for deviled (or soft-boiled) eggs. The little oval depressions are perfect for holding any small, roundish finger foods that could benefit from some stability or separation on the platter. I've used mine for stuffed dates, stuffed mushrooms, and meatballs.
Disney Springs' Chef Art Smith's Homecoming Church Lady Deviled Eggs are a Southern-inspired delight, boasting creamy yolks blended with tangy mustard, mayo, and a sprinkle of paprika, offering a nostalgic and flavorful twist on a classic appetizer.
"Deviled" goes back to the late 18th century as a way to refer to something that's spicy or grilled with spice. Deviled eggs are "deviled" because they're generally made with paprika and black pepper.
Instant mashed potatoes (which doubles as a surprising thickener for soups) can save your deviled eggs. To pull this off, all you need to do is add the flakes directly to your filling in small doses, mixing well each time.
This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!
How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.
Fresh eggs, with their smaller air sacs, are more likely to have a smooth ovoid shape when peeled, which looks more appealing in applications as deviled eggs. OFF-CENTER YOLK: Fresher eggs are more likely (though not guaranteed) to have centered yolks, again leading to more attractive deviled eggs.
A soft boiled egg is boiled for a shorter amount of time, typically 4-6 minutes, so that the yolk remains runny while the white is only partially set. A hard boiled egg is boiled for a longer amount of time, typically 10-12 minutes, so that both the yolk and white are fully cooked and solid.
It pairs well with crunchy fresh veggies, pretzels, crackers, or toasted pita or naan for dipping. It also works great as a spread on crackers or toast. My five-year-old daughter who loves deviled eggs has been dipping everything in it, though she asked me to make it without the “green things” (chives) next time.
While mixing instant mashed potato flakes into deviled egg filling might not be the first thing you think of, instant mashed potatoes are actually a common thickening agent, and with their mild flavor, they can mesh seamlessly into your filling.
Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.
The term likely comes from the connection between spiciness and the presumably hot temperatures in hell. Since the word "devil" does have negative connotations, though, some groups of people prefer to call the dish "stuffed eggs," "salad eggs," or "dressed eggs."
Christianity adopted eggs as a symbol of fertility, resurrection, and eternal life. From the outside, eggs appear stone cold, yet inside they nurture young life. Just as a grave keeps life locked in, eggs stood for the tomb in Jerusalem, from which Christ rose from death 'like a bird hatching from an egg'.
Martin Luther was a key leader in the Protestant Reformation. During this time, men would hide eggs for women and children to find. The joy the women and children experienced as they found eggs mirrored the joy the women felt when they found Jesus' tomb empty and realized He had risen.
Address: 998 Estell Village, Lake Oscarberg, SD 48713-6877
Phone: +21813267449721
Job: Technology Engineer
Hobby: Swimming, Do it yourself, Beekeeping, Lapidary, Cosplaying, Hiking, Graffiti
Introduction: My name is Reed Wilderman, I am a faithful, bright, lucky, adventurous, lively, rich, vast person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.