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.
What kind of eggs should I use?
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.
How else can I cook the eggs so the whites aren’t pitted looking?
You use an instant pot to cook.
OR
The one way 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 deviled 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 piece eggs
- 3-4 tablespoons Mayonnaise
- 1 tablespoon Mustard
- 1-2 tablespoon Sweet Pickle Relish
- 1 piece Salt and Pepper to taste
- 1 piece 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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I love devilled eggs!!
I like to chop sweet pickles instead of using premade relish. Reduces liquid and adds a crunch.
I like to skip the relish and instead stir in some bacon bits that gives them a smoky flavor.
I know this is different, but I sometimes add chopped capers to the yolk mix, instead of relish.
I have an easy way to get to get rid of those pitted egg whites that threaten to ruin the look of perfect deviled eggs: I eat the evidence! I’m not sure why anyone would stop at 6-7 eggs, though. I love deviled eggs so much I think I could eat that many by myself. Lol I saw the suggestion of adding cream cheese to the mixture. I’ll have to try that, though your recipe is perfect as is. Would the cream cheese truly make them more perfect?
This is my go to stay out of trouble on the diet food. But I need HELP….my deviled eggs are always wet on the bottom. Just can’t seem to make them ahead of time and not have soggy bottoms. Any tips?
Hi, My Mother taught me a trick with deviled eggs, and I have passed it on to my sons. After you remove the yolk from the white, add about 1 tblsp. of butter to the yolk. It helps it to be so creamy and holds it together better when it cools. No more runny deviled eggs.
S. Hines
I ordered the egg cooker. The easy peeling of the eggs is what clinched the decision to buy.
I’ve loved deviled eggs my whole life. Recently when I grew a bit bored with the “same old” yolk/relish flavor, on a whim I added a half tsp of poppyseed dressing to the yolk mixture and BOOM. . .a new favorite! Don’t need much!
Seen this the other day and tried it, it worked great. I used 12 eggs and covered them in cold water and added 3 0r 4 slices of Lemon, brought them to a boil and boiled them for 13 minutes. Then I dumped the hot water and added cold water and ice on them to cool. Had great success getting them peeled.
So glad it worked for you. Thanks for sharing your method 🙂