Real Recipes From Real Home Cooks ®

deviled eggs 101

(1 rating)
Recipe by
Fran Miller
Parkersburg, WV

As a self-professed "Egg Hater" as a child, I never saw the irony that one of my favorite foods was Deviled Eggs. They still are! One hint I've learned over the years is to buy my eggs about 2 weeks ahead of time so they'll be easier to peel. I'm sure I read that somewhere, but it really does work. Of course, when you just want some Deviled Eggs NOW, it's worth the extra time & aggravation, right? This is a basic recipe so, of course, you're expected to experiment in your lab (er, kitchen) and discover the Deviled Eggs your family will love, even the Egg Haters! =^..^=

(1 rating)
yield 6 -12, depending on serving
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For deviled eggs 101

  • 6
    eggs-- hard boiled, cooled & peeled (see direction #1.)
  • 1/3 c
    mayonnaise or salad dressing, to start
  • 2 tsp
    yellow mustard, to start
  • some
    salt & pepper, to taste (optional)
  • some
    paprika, optional
  • some
    prepared or creamy horseradish
  • using
    brown mustard, honey mustard, or any other kind of mustard, in place of the yellow mustard
  • some
    minced onion
  • some
    baby shrimp
  • small dash
    of hot sauce or tabasco sauce
  • some
    grated green or red pepper
  • some
    bacon bits
  • some
    decorations, like sliced green or black olives, tiny sprigs of parsley, a few snips of chives, or whatever you have in your kitchen

How To Make deviled eggs 101

  • 1
    After your eggs are hard-boiled any way you like (I cook them for 15 minutes in boiling water, but there are other ways), cool them in cold water, then peel. Slice in half (either way, although traditionally they are cut lengthwise, but feel free to be a rebel!) and separate the yolks into a small mixing bowl and the whites on a plate or egg platter.
  • 2
    Mash the egg yolks with a fork (I like to use that big meat fork that came with my silverware), then blend in the mayo & mustard. Salt & pepper, if desired. Now, TASTE! Is it creamy enough? Tart enough? Whatever you like ENOUGH? Fix it now.
  • 3
    Add any of your options, then taste & adjust again, until it's just right! You might want to make a note of your adjustments for next time.
  • 4
    Spoon or pipe the yolk mixture into the white halves. "Just for pretty," I put the yolk mixture into the corner of a ziploc baggie...
  • 5
    ...snipped off a small corner piece (actually smaller than where the scissors are shown here. You can always make it a little larger.)...
  • 6
    ...then squeezed the baggie, forcing the yolk mixture into the white halves. Or you could buy a frosting bag with tips & save your baggies, but this is cheap & still looks nice. (FULL DISCLOSURE: I usually just spoon the yolk mixture into the whites, but I wanted it to look fancy in these photos.) =^..^=
  • 7
    Like this!
  • 8
    Decorate the eggs with a sprinkle of paprika & anything else you like. Mom liked to slice olives (green or black) on her eggs so I did the same for some in this photo. This egg platter looks just like it came off the table of my childhood home! =^..^=