How to Make Deviled Eggs
Deviled Eggs: Pride and Joy
Howdy Friends! Today I’m bringing you a southern classic along with an easier way to make it. I grew up with deviled eggs. They were the pride and joy of every holiday dinner table, family reunion, and picnic in the park.
As a kid, I remember putting a couple on my plate and then anxiously waiting while everyone else finished preparing their plates so I could see if there were enough left for seconds!
Making a Comeback
Well folks, deviled eggs are making a comeback in a big way thanks to the low carb diet craze and with good reason! If you’re eating low carb, these little treats can easily add that old fashioned flavor back into your diet, making you feel that you aren’t so very different in your eating habits after all.
Egg Cooker tip: The lid has a hole for venting steam as they cook. I put my lid on backwards so that the vent is not in front of the on/off switch. That way there are no accidental burns when it is time to turn it off.
Tips when making Deviled Eggs Recipe:
The one thing I hear the most often from folks about making deviled eggs is that the eggs aren’t always so easy to peel. In fact, some of them put up quite a fight and leave you with ugly pitted egg whites that you may not be so proud to place on meemaw’s table.
Have no fear because there are ways to avoid this.
- Use older eggs. If you’re planning on making deviled eggs, buy the eggs for them at least a week in advance and let them sit in your fridge until you need them.
- Another is to use an instant pot to cook.
- The third way, though, is my favorite and the one I use most often: Use an egg cooker! It doesn’t matter how fresh your eggs are and there is nothing you need to do ahead of time, just pop them in an egg cooker and the shells slide right off!I also have to introduce you to this one handy little appliance you may not know you needed.
This egg cooker is worth the counter space. I’ve been using it daily since January and even bought a second one for our RV. I’ve also given four away as gifts when friends and family saw how neat mine was. It’s less than $20 and makes absolutely perfect hard boiled eggs. But the best part is that the shells come off easier than anything you’ve ever seen. Check this out:
It’s that easy. No more digging and pitting in your eggs. Considering how small this machine is (about the footprint of a saucer) and that it doesn’t cost an arm and a leg, It’s worth getting for deviled eggs alone.
But if you’re following a low carb diet, just watching your carbs, or trying to get more great nutrients in your diet instead of empty calorie snacks, this machine will make your life ten times easier. Ricky and I often start our day with a boiled egg or two each. I make a little puddle of salt and pepper on a plate for dipping and that is some good stuff! Click here to read more or buy your own from Amazon. So far I’ve bought three aqua ones, one red, and one yellow. It also poaches eggs and a few other things but I bought it to boil them so I just threw the other pieces away rather than chase them around kitchen drawers for the next few years and then throwing them away. I know how I work, folks.
Now back to our eggs!
- Once you make your eggs in the egg cooker, or however you are gonna prepare them, allow them to cool a bit.
- Peel your eggs and cut them into halves. Remove all of the yolks (yellow part) to a small to medium bowl.
- Add mayo, mustard, relish, salt, and pepper.
- Now take a fork and smoosh that up together really well until it’s creamy and well blended. The exact amounts I use are in the printable recipe card at the bottom of this post but you can vary it a little according to your taste.
- Once that is all mashed together and well blended, spoon or pipe it back into your egg white halves. An easy way to do this is to place it in a gallon zipper seal bag and just cut the corner off, then squeeze it into your little halves. I like to top these deviled eggs with a sprinkling of paprika. Because when I was a little girl “the ones with the red stuff” were always my favorite!
Put them on a pretty egg plate, cover with cling wrap, and place in the fridge until ready to eat. VOILA! A taste from the past that is still perfectly acceptable for today’s diets! The recipe is below but scroll down for another quick shortcut.
Ingredients
- 6-7 eggs
- 3-4 tablespoons Mayonnaise
- 1 tablespoon Mustard
- 1-2 tablespoon Sweet Pickle Relish
- Salt and Pepper to taste
- Paprika, to sprinkle on top optional
Instructions
- Place eggs in pot and add enough water to cover by one inch. Add a pinch of salt. Place on medium to medium high heat and bring to a boil. Remove from heat and cover, let sit fifteen minutes. Alternatively: You can place eggs in egg cooker found here, add required amount of water, turn on and walk away until it chimes that the eggs are done.
- Allow eggs to cool until easy to handle. Carefully peel. Slice each egg in half and spoon out yolk onto separate plate or bowl. Add all other ingredients and mash with fork until creamy and well blended. Spoon contents into plastic bag and seal. Cut off corner and squeeze back into egg halves. Sprinkle with paprika, if desired.
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9 Favorite Holiday Dinner Desserts
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