We really enjoyed having our family over for Easter brunch. I made a variety of different foods but when our sons arrived, the first thing they grabbed were the Creamy Deviled Eggs! Sneaky Ninjas… I guess I’d forgotten how much they love ’em. I only make these a couple time a year, but they are always a big hit!!!I think deviled eggs are the kind of food that everyone has their own method of making, or memory of how they should taste in their mind. When I was growing up, I didn’t care for deviled eggs too much. My mom put diced onions and sweet pickle relish in them, so I was never the one grabbing them at family celebrations. As an adult however, I’ve discovered I really like deviled eggs made the simple, basic way I am sharing today. Been making ’em this way for over 35 years! So… for the sake of my sons having the way I make them down in writing long after I’m gone, I’m posting it here on the ol’ blog for their sake.
Here’s how I make them: First I boil the eggs. There must be a million ways to do this, but here’s the way I do it. I place the eggs in a large pan. Cover them fully with water. Turn the heat to high, set a timer for 23 minutes, and walk away. (not too far away, like another city, but you get the idea, right?)
As soon as they are done, I immediately drain off the boiling hot water, and fill the pan with cold water. After about a minute, I drain that water off and fill it back up with cold water.
I take each egg, and crack it all around the shell on the kitchen counter, then toss it back into the water (before peeling it). I crack all the eggs I will be using for the recipe and put them back into the water. Once they are all cracked, I peel each one. I roll them between my hands to loosen the shells first, then peel. (Letting them sit “cracked” in water for a minute or two lets water seep into the cracks of the eggshell between the shell and the egg, which makes peeling them very easy!)
Once peeled and rinsed, I carefully cut the eggs in half, length-wise.
I use a teaspoon to carefully get the egg yolk into a small mixing bowl. I turn it yolk side down, gently pull back the egg white, then slide a teaspoon into it and pull out the yellow yolk). Boom. Gravity takes it right down into the bowl without a lot of work.
For this recipe I made 12 deviled eggs. I added two and a half very large heaping spoonfuls of mayonnaise and about a 1/2 teaspoon of regular yellow mustard, salt & pepper (to taste) to the egg yolks.
I then smashed the egg yolks with the back of a spoon, and mixed (and mixed) the filling by hand until it was nice and creamy (you can also use an electric mixer if you want!)
I carefully filled the empty eggs by spooning the filling into the egg. Fill each of the egg cavities first, then go back and add any extra filling to the top of the eggs. Some people like to “pipe” the filling in, using a pastry bag for fancy looking eggs, but I like this easy (and less to clean up) way the best!
Once the eggs are all filled, I garnish the deviled eggs by sprinkling paprika and dried parsley flakes on top of each one. Place eggs in a covered container and refrigerate (a couple hours is best) until ready to serve. Enjoy!
- 6 large eggs
- 2-3 very large spoonfuls mayonnaise
- ½ teaspoon prepared yellow mustard
- salt and pepper, to taste
- paprika (for use as a garnish)
- dried parsley flakes (for use as a garnish)
- Hard boil eggs. Peel, rinse. Cut eggs in half lengthwise.
- Carefully scoop out the yolk into a small bowl.
- Add the mayonnaise and mustard to egg yolk mixture.
- Season with salt and pepper (add a bit at a time... season to taste)
- Using electric mixer or a large spoon, completely mash and mix the ingredients together until mixture is smooth.
- Spoon mixture into eggs.
- Sprinkle with paprika and dried parsley flakes.
- Put eggs on serving plate in covered container. Refrigerate for a couple hours, until ready to serve.