Almost every holiday has a set of traditional dishes that are always associated with it. You know things like Guinness beef stew on St. Patricks Day or turkey with mashed potatoes & gravy on Thanksgiving. It’s just hard to think about one without thinking of the other. That’s why today’s I am going to show you how my family makes one of the most classic dishes associated with the Easter holiday. No, I’m not talking about lamb or chocolate shaped rabbits. I’m referring to that classic Easter appetizer, deviled eggs.
Now unlike the vast majority of my family’s recipes, this one doesn’t come from my mother. Instead, this is one of those few instances where my dad is the master of ceremonies. And since he is just as happy eating them as he is making them he was more than pleased to give a helping hand.
So what are deviled eggs and how do you make them?
Well for starters you should be pleased to know that there are no devils or demons involved with making deviled eggs. You see “deviled” is actually just an old term for a dish that is spiced with things like black pepper, mustard, or cayenne.
And while there are quite a few steps involved for making deviled eggs it’s a fairly easy process. First, you need to boil some eggs until they are hard. Then you peel the eggs, cut them in half, and remove the yolk. Next, you mash the yolk and mix it together with mustard and a few other ingredients to make a filling. And finally, you return this filling to the cavity of the egg whites. That’s basically it! So if you’re ready then let’s get to making some deviled eggs.
Tips, Tricks & Suggestions
- While I find that deviled eggs are best eaten the day you make them, you can make them a day ahead of time. In fact, they will stay good in your refrigerator for at least 4 days.
- If you are having a hard time peeling your hard-boiled eggs then try running them under some tap cold water.
- When it comes to placing the filling back into the egg whites you have a couple of options. You can either use a spoon, which is easy but won’t result in the prettiest of results. Or what I recommend is you use a plastic bag to pipe the filling, which I have provided instructions for below.
- You can easily double or triple this recipe if you are expecting a big crowd.
- Check out some of our other great appetizer recipes like shrimp with cocktail sauce, or three cheese stuffed mushrooms.
Dad’s Deviled Eggs Recipe
Prep time: 10 minutes
Cook time: 14 minutes
Servings: 12 deviled eggs
Ingredients
6 Large eggs
¼ Cup of mayonnaise
1 Teaspoon of dijon mustard
2 ½ Teaspoons of apple cider vinegar
Salt & Pepper to taste
Garnish:
Smoked paprika
Chives, minced
Instructions
- Hard boil the eggs: Carefully place the eggs in a pot and cover them with cold water. Then place this pot over high heat and bring it to a boil.
Let it boil for 8 minutes, and then turn off the heat and let the eggs sit in the hot water for an additional 2 minutes. Once you’ve done that use a slotted spoon to transfer the eggs to a bowl filled with cold water so that they stop cooking and cool down enough to peel. You can also throw in a couple of ice cubes to speed up the process.
- Prep the eggs: First we need to peel each egg. Begin by lightly tapping an egg on a hard surface so that he shell cracks a little. Then use your fingers to remove the craked part and continue until all the shell is removed.
Once all of the eggs have been peeled we next need to cut them in half lengthwise. Finally, we need to use a spoon to remove the yolk from each egg half and transfer the yolk to a bowl.
- Mix together the filling: Use a fork to mash the egg yolks. Then add the mayonnaise, dijon mustard, and apple cider vinegar to the same bowl and mix until all ingredients are incorporated together.
- Finish the deviled eggs: While you can use a spoon to place the filling into the crevice of the egg whites I prefer to pipe it in with a plastic bag. To do this simply place the filling in a plastic bag. Then use some scissors to cut off one of the tips of the bag. Then squeeze the bag so that the filling pipes through.
Once that’s done you have the option of sprinkling some smoked paprika and minced chives over each egg.
- Serve the deviled eggs immediately and enjoy!
Dad’s Deviled Eggs Recipe
Ingredients
- 6 Large eggs
- ¼ Cup of mayonnaise
- 1 Teaspoon of dijon mustard
- 2 ½ Teaspoons of apple cider vinegar
- Salt & Pepper to taste
Garnish:
- Smoked paprika
- Chives minced
Instructions
- Hard boil the eggs: Carefully place the eggs in a pot and cover them with cold water. Then place this pot over high heat and bring it to a boil. Let it boil for 8 minutes, and then turn off the heat and let the eggs sit in the hot water for an additional 2 minutes. Once you’ve done that use a slotted spoon to transfer the eggs to a bowl filled with cold water so that they stop cooking and cool down enough to peel. You can also throw in a couple of ice cubes to speed up the process.
- Prep the eggs: First we need to peel each egg. Begin by lightly tapping an egg on a hard surface so that he shell cracks a little. Then use your fingers to remove the craked part and continue until all the shell is removed. Once all of the eggs have been peeled we next need to cut them in half lengthwise. Finally, we need to use a spoon to remove the yolk from each egg half and transfer the yolk to a bowl.
- Mix together the filling: Use a fork to mash the egg yolks. Then add the mayonnaise, dijon mustard, and apple cider vinegar to the same bowl and mix until all ingredients are incorporated together.
- Finish the deviled eggs: While you can use a spoon to place the filling into the crevice of the egg whites I prefer to pipe it in with a plastic bag. To do this simply place the filling in a plastic bag. Then use some scissors to cut off one of the tips of the bag. Then squeeze the bag so that the filling pipes through. Once that’s done you have the option of sprinkling some smoked paprika and minced chives over each egg.
- Serve the deviled eggs immediately and enjoy!
Check out these other ways to prepare deviled eggs for a new twist.
Dill pickle deviled eggs from Spend With Pennies
Bacon Deviled Eggs From Downshiftology
