Classic Deviled Eggs
It is that time of year again where Deviled Eggs will be the hottest food staple at the outdoor cookout. Usually, it is a favorite relative or friend who is in charge of bringing the Deviled Eggs year after year to every family function.
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Imagine being the person in charge of something so easy and simple to make, that you can almost make them with your eyes closed. I said almost because you have to put the eggs in a pot and boil them first. Then, you will need to set your timer and keep abreast of having enough water in your pot while your eggs are being boiled. That is an important tip because burned boiled eggs smell rotten.
Now that your eggs are boiled and they all managed to survive the wrath of the hot water, it is time to let them cool. My mom used to run cold water over the eggs to speed up the process and to get an easy peel. Besides, nobody wants eggshell in their Deviled Eggs right? That could truly give the cook a bad reputation.
And, because Deviled Eggs at nearly every cookout or family get together are a necessity, there is always someone else in line waiting to be the Deviled Egg King or Queen. It takes one piece of shell to ruin the whole dish, so please remember to place your eggs in a cold water bath for about 5-10 minutes before peeling them.
Have you ever wondered where Deviled Eggs originated? I did a little Google research and found out that Deviled Eggs originated in ancient Rome and Spain gets the credit for stuffing them. And, like me, have you ever wondered why they are called Deviled Eggs?
I was always fascinated by the term and decided to look it up for me and you. Again, I used my handy dandy friend, Google, as my source of information. I found out that deviled means hot and spicy and they are treated as a starter meal. Which sounds to me like an appetizer. And, lastly, are you curious as to what ingredients go inside the stuffing? Then, you are reading my mind too!
Classic Deviled Eggs
12
servings20
minutes15
Ingredients
6 eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon sweet relish
salt and pepper, to taste
smoked paprika, for garnish
Directions
- Fill a large pot with water and boil eggs for 10 to 12 minutes.
- Drain water and soak eggs for 5 to 10 minutes in cold water.
- Next, carefully peel shell off of eggs and discard shell.
- Slice eggs in half lengthwise. Scoop out yolks and place into a small bowl. Mix in mayonnaise, mustard, relish, salt, and pepper.
- Scoop or pipe filling into eggs and top with paprika.
- Serve and Enjoy!
As a kid, I was always fascinated with how my mom would make her Deviled Eggs look so pretty and taste so good. She would tell me it was easy. She would plop the yolk out of the peeled egg, add pepper and salt to taste, scoop out some mayonnaise, add a dollop of mustard and give it a big stir with a spoon. Then, she would place the stuffing inside the half white part of the egg, sprinkle paprika on each one and repeat until complete.
See just how easy that sounds? Next she would let the eggs chill in the refrigerator until ready to serve. As a kid, I could hardly wait to have a few. And because I am still just as curious as an adult, I am wondering, who will be bringing this Deviled Egg recipe to their next family gathering?
If it is you, then you will surely Reign King or Queen with this one. Just remember, No Eggshell! Enjoy Every Bite!
