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Easy Peasy Creamy Deviled Eggs

Updated on February 3, 2014
Easy Peasy Creamy Deviled Eggs
Easy Peasy Creamy Deviled Eggs | Source
5 stars from 2 ratings of 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!

Step One: Prepare your cutting board and knife
Step One: Prepare your cutting board and knife | Source
Step Two: Prepare your deviled egg mixing area
Step Two: Prepare your deviled egg mixing area | Source
Step Three: Boil your eggs and then drain them in the sink
Step Three: Boil your eggs and then drain them in the sink | Source
Step Four: Fill your drained boiling pot with ice to bring down the temperature of your eggs rapidly
Step Four: Fill your drained boiling pot with ice to bring down the temperature of your eggs rapidly | Source

Cook Time

Prep time: 1 hour 40 min
Cook time: 20 min
Ready in: 2 hours
Yields: Serves each person 1 deviled egg (Yes, just one!)

Ingredients

  • 5 large eggs
  • 1/4 cup mayonnaise or Miracle Whip
  • 2 tablespoons plain yellow mustard
  • 1/8 cup sweet pickle relish
  • pinch salt

Instructions

  1. First, you will want to boil your eggs. Realize that for each egg you have two deviled eggs.
  2. See my recipe for How to Easily Make Hard-Boiled Eggs for specific instructions.
  3. 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.
  4. When the 20 minutes is up, carefully transfer your pot, with pot holders, to the sink and pour out your boiling water.
  5. Immediately replace it with your bowl full of ice and cold water.
  6. I would even suggest getting another bowl of ice and filling the pot to the top with ice.
  7. 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.
  8. After an hour, drain the ice and cold water from the eggs.
  9. You will want to crack each of your eggs, one at a time all the way around. I use the edge of the sink.
  10. 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.
  11. If you have done this right, this should be an extremely easy process.
  12. Once peeled, cut each of your eggs in half on a cutting board.
  13. Push the egg yolks out into a mixing bowl, being careful not to damage the egg whites.
  14. Set your egg white to the side on a serving plate or tray.
  15. When finished with all of your eggs, set the tray of egg whites in the refrigerator until it's time to peel them.
  16. Take your bowl of egg yolks to your mixing area.
  17. 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.
  18. 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.
  19. Shake a pinch of salt into your eggs. You won't need much.
  20. And finally add in your sweet relish.
  21. Mix everything together well. Make sure to smash the little pieces of egg yolk down so that you have a smooth consistency.
  22. Pop it in the fridge for another 30 minutes or so.
  23. Pull both your egg whites and egg yolk mixture out of the refrigerator and set them side by side on the counter.
  24. 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.
  25. 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.
  26. Enjoy! Yummy! Yummy!
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Step Five: Now fill your pot with cold waterStep Six: I even went and got another bowl of ice to completely fill my potStep Seven: Let the eggs sit in the ice water bath for at least 30 minutes to an hour, then drainStep Eight: Crack each egg on the side of the sink, making sure to crack the shell all the way aroundLike so.Step Nine: Let cold water run over the top of your egg as you peel the shell awayDo this for all of your eggs.If you have done this correctly, your egg shells should peel away, each in one pieceStep Ten: Cut each of your eggs in halfStep Eleven: Using your fingers to push from the back, push the yolks out into a mixing bowlStep Twelve: As you finish with the egg whites, lay them out on your platter for serving them, and refrigerate until neededStep Thirteen: Take your egg yolks to your prepared mixing areaStep Fifteen: Add your mayonnaiseStep Sixteen: Mix your mayo and yolks togetherStep Seventeen: Add your mustardAnd mixStep Eighteen: Add your saltStep Nineteen: Add your relishAnd mixStep Twenty: Taste and adjust as necessary, then refrigerate for at least 30 minutesStep Twenty-one: Pull your items out of the refrigerator and set them side by side for fillingStep Twenty-two: Scoop about a tablespoon of mixture out with a spoon and fill each egg whiteLike soStep Twenty-three: Refrigerate again until neededStep Twenty-four: Enjoy!!
Step Five: Now fill your pot with cold water
Step Five: Now fill your pot with cold water | Source
Step Six: I even went and got another bowl of ice to completely fill my pot
Step Six: I even went and got another bowl of ice to completely fill my pot | Source
Step Seven: Let the eggs sit in the ice water bath for at least 30 minutes to an hour, then drain
Step Seven: Let the eggs sit in the ice water bath for at least 30 minutes to an hour, then drain | Source
Source
Step Eight: Crack each egg on the side of the sink, making sure to crack the shell all the way around
Step Eight: Crack each egg on the side of the sink, making sure to crack the shell all the way around | Source
Like so.
Like so. | Source
Step Nine: Let cold water run over the top of your egg as you peel the shell away
Step Nine: Let cold water run over the top of your egg as you peel the shell away | Source
Do this for all of your eggs.
Do this for all of your eggs. | Source
If you have done this correctly, your egg shells should peel away, each in one piece
If you have done this correctly, your egg shells should peel away, each in one piece | Source
Step Ten: Cut each of your eggs in half
Step Ten: Cut each of your eggs in half | Source
Step Eleven: Using your fingers to push from the back, push the yolks out into a mixing bowl
Step Eleven: Using your fingers to push from the back, push the yolks out into a mixing bowl | Source
Step Twelve: As you finish with the egg whites, lay them out on your platter for serving them, and refrigerate until needed
Step Twelve: As you finish with the egg whites, lay them out on your platter for serving them, and refrigerate until needed | Source
Step Thirteen: Take your egg yolks to your prepared mixing area
Step Thirteen: Take your egg yolks to your prepared mixing area | Source
Step Fifteen: Add your mayonnaise
Step Fifteen: Add your mayonnaise | Source
Step Sixteen: Mix your mayo and yolks together
Step Sixteen: Mix your mayo and yolks together | Source
Step Seventeen: Add your mustard
Step Seventeen: Add your mustard | Source
And mix
And mix | Source
Step Eighteen: Add your salt
Step Eighteen: Add your salt | Source
Step Nineteen: Add your relish
Step Nineteen: Add your relish | Source
And mix
And mix | Source
Step Twenty: Taste and adjust as necessary, then refrigerate for at least 30 minutes
Step Twenty: Taste and adjust as necessary, then refrigerate for at least 30 minutes | Source
Step Twenty-one: Pull your items out of the refrigerator and set them side by side for filling
Step Twenty-one: Pull your items out of the refrigerator and set them side by side for filling | Source
Step Twenty-two: Scoop about a tablespoon of mixture out with a spoon and fill each egg white
Step Twenty-two: Scoop about a tablespoon of mixture out with a spoon and fill each egg white | Source
Like so
Like so | Source
Step Twenty-three: Refrigerate again until needed
Step Twenty-three: Refrigerate again until needed | Source
Step Twenty-four: Enjoy!!
Step Twenty-four: Enjoy!! | Source

Nutritional Information

Nutrition Facts
Serving size: 1 deviled egg
Calories 62
Calories from Fat45
% Daily Value *
Fat 5 g8%
Saturated fat 1 g5%
Unsaturated fat 4 g
Carbohydrates 0 g
Sugar 0 g
Fiber 0 g
Protein 4 g8%
Cholesterol 121 mg40%
Sodium 94 mg4%
* 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.
The Sign of Good Food
The Sign of Good Food | Source

Personal Review

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!!

Enjoy!

Quick Poll

What kind of relish do you include in your deviled eggs?

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Quick Poll

Do you put any other interesting ingredients in your deviled eggs?

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© 2014 Victoria Van Ness

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    • Ericdierker profile image

      Eric Dierker 3 years ago from Spring Valley, CA. U.S.A.

      Water is about boiling! Eggs and mayo and mustard and sea salt on stand by and ice is all good. Yummie in my tummy!

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Maybe my next article should be about boiling water... I love deviled eggs! :) Thanks for the comment!

    • Ericdierker profile image

      Eric Dierker 3 years ago from Spring Valley, CA. U.S.A.

      I meant that I already had my water boiling ;-) I have never fixed deviled eggs but I love them and am munching away on one right now --- muchas gracias Great stuff and my four year old mixed and added - Ketchup of course.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Lol Oh, great! I'm so glad that you and your four year old love them! We do too!

      Thanks again! I'm happy they turned out for you. :)

    • Suzanne Day profile image

      Suzanne Day 3 years ago from Melbourne, Victoria, Australia

      I LOVE devilled eggs and only received them about 5 times in my life. But they are so easy to make and mustard and dill are my favourite flavourings. Thank you for this amazing hub and it was funny about the wrong mustard you had! Voted awesome.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Suzanne, Thank you so much! Lol I'm glad you enjoyed the recipe and story. :) I've never messed up deviled eggs before, until that moment. I was so embarrassed.

      Thank you for the comment and the great suggestion!

    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      I never thought of using relish in those eggs. I like to use mustard and curry. Great instructions as always! Have a great day!

    • Eiddwen profile image

      Eiddwen 3 years ago from Wales

      A great recipe to vote up and share. Will have to give it a try and will let you know how I get on.

      Eddy.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      kidscrafts, I think the relish is the best part of deviled eggs! Try it out and let me know what you think!

      Eddy, Thanks again. I can't wait to hear how they turn out for you. I think I'm going to go make some more myself. Yummy!

      Thank you both for your wonderful comments!!

    • teaches12345 profile image

      Dianna Mendez 3 years ago

      I love deviled eggs but haven't made any in quite awhile. May be time to do so this week. Love your ideas on the mustard. It is what makes all the difference.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      I love them! I've actually made them two times this week! lol Thanks for the comment.

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