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Easy Peasy Creamy Deviled Eggs
This is one of the dishes for which I have always been known. At many of the parties we are invited to, I'm also asked to bring my deviled eggs.
I think everybody loves deviled eggs, or at least I haven't found anyone that doesn't. But what's interesting is that everyone makes them a little bit different.
I like mine simple, with just a few ingredients. In fact, the easier the better. This may be one of the very few recipes that I have memorized.
Funny story though, at Thanksgiving I was asked to make deviled eggs for dinner, but I wasn't given the ingredients to make them. I had to go on a hunt for them.
When I asked for mustard and mayonnaise, because it wasn't my house, I got a really strange look. I was given what I asked for, but halfway through the process I tasted it and almost gagged.
I was given Grey Poupon spiced mustard. lol Let me tell you that it isn't the same as plain mustard. I had to go on a hunt in the fridge for something to save my eggs and found some Honey Mustard.
Unfortunately, I had to use so much Honey Mustard to mask the horrid taste of the spicy mustard, that they ended up being runny and not nearly as tasty as they should have been.
I hope it makes you feel better if these haven't come out quite perfect for you in the past, that even a seasoned, expert deviled egg maker put out some really strange deviled eggs this last Thanksgiving.
I think I was the only only to finish eating them. lol That's okay. I know what I can do!
Let me show you how you can make some amazing Deviled Eggs yourself! No Grey Poupon!
- 5 large eggs
- 1/4 cup mayonnaise or Miracle Whip
- 2 tablespoons plain yellow mustard
- 1/8 cup sweet pickle relish
- pinch salt
- First, you will want to boil your eggs. Realize that for each egg you have two deviled eggs.
- See my recipe for How to Easily Make Hard-Boiled Eggs for specific instructions.
- Just before your eggs are finished boiling, I would prepare a huge bowl full of ice and having it standing by at the sink ready.
- When the 20 minutes is up, carefully transfer your pot, with pot holders, to the sink and pour out your boiling water.
- Immediately replace it with your bowl full of ice and cold water.
- I would even suggest getting another bowl of ice and filling the pot to the top with ice.
- Let it cool for at least an hour to give the eggs time to separate from their shells. I'm sure a whole hour isn't necessary, but these have been successful time and time again.
- After an hour, drain the ice and cold water from the eggs.
- You will want to crack each of your eggs, one at a time all the way around. I use the edge of the sink.
- Then peel each of them under running water to help the shells come off. The water may not be necessary, but I feel like it helps to get under the shells and help them come off in one piece.
- If you have done this right, this should be an extremely easy process.
- Once peeled, cut each of your eggs in half on a cutting board.
- Push the egg yolks out into a mixing bowl, being careful not to damage the egg whites.
- Set your egg white to the side on a serving plate or tray.
- When finished with all of your eggs, set the tray of egg whites in the refrigerator until it's time to peel them.
- Take your bowl of egg yolks to your mixing area.
- I would start by adding in your mayonnaise, mixing it in well. You may need more later, but we'll start with a small amount.
- Now add in your mustard. I would start with 1 tablespoon and add more if you feel like you need it later. Mix it in well.
- Shake a pinch of salt into your eggs. You won't need much.
- And finally add in your sweet relish.
- Mix everything together well. Make sure to smash the little pieces of egg yolk down so that you have a smooth consistency.
- Pop it in the fridge for another 30 minutes or so.
- Pull both your egg whites and egg yolk mixture out of the refrigerator and set them side by side on the counter.
- With a spoon, scoop out a tablespoon at a time of your egg yolk mix and drop it into each egg white. You're trying to make a nice neat pile in the middle of each egg white for a nice display.
- When finished, store them in the refrigerator in a sealed container (or serving tray covered with plastic wrap) until you are ready to serve them.
- Enjoy! Yummy! Yummy!
|Serving size: 1 deviled egg|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 1 g||5%|
|Unsaturated fat 4 g|
|Carbohydrates 0 g|
|Sugar 0 g|
|Fiber 0 g|
|Protein 4 g||8%|
|Cholesterol 121 mg||40%|
|Sodium 94 mg||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
It's easy to know, when you've been doing it for a while, when you need more mayo, mustard, relish, or salt. But it's much harder to describe. lol
If it's too thick, or you don't think you'll have enough to spread to all of your egg whites, add in a little more mayo. It's got a light flavor so you don't really taste it, but it's great for spreading your mixture further.
If it's too sweet, or a little bland, I would add another tablespoon of mustard and mix in well. If it's too spicy, or not sweet enough, add in another tablespoon of sweet relish.
After a little bit of practice, it will become much easier to know the difference in the ingredients.
One bit of warning I give you is not to add too much of the ingredients, because you only have so much egg yolk. lol
I have never liked paprika or any other spice over the top, and like my deviled eggs to have a stronger, sweeter taste. They have always been truly addictive!!
What kind of relish do you include in your deviled eggs?
Do you put any other interesting ingredients in your deviled eggs?
© 2014 Victoria Van Ness