Deviled eggs are one of my dad’s favorite side dishes in the spring and summer, but he doesn’t like to get tired of any one food, so I make them two to three times a year. Easter is one of those events, the other for sure is for Memorial Day or any summer cook out.
Story behind the Recipe
This recipe comes from my aunt on my mom’s side, via my cousin. These are her go-to deviled eggs that she brings to almost every potluck. Funniest part to me is that my cousin vehemently really dislikes deviled eggs. But in my incredibly biased opinion, they are really good, deviled eggs.
The very optional part of this, depending on who you are and the time of year you decide to make them, is to dye them with good old vinegar dye kit. I know this will not be everyone’s preference for coloring eggs. But it’s what I grew up with, so it sticks in my head. However, I do not recommend hiding said colored eggs for littles to find, unless you want a stinky surprise in a few days. I speak from my dad’s experience of trying to hide real eggs for my twin and I to find. We, in fact, did not find them all and one ripened to all stinky glory of an egg in the desert.
Recipe
Deviled Eggs
Equipment
- flat container with lid
- Pot for cooking eggs
- Small mixing bowl
- piping back or plastic quart zipper bag
- Fork
- knife
Ingredients
- 12 eggs
- 1 c mayo
- 1 T yellow mustard
- Salt and pepper to taste
- 1 t white vinegar
- 1 T milk
- 1 t sugar
Instructions
Cooking eggs
- Put cold eggs into cold water and bring to a boil. Boil for about 5 minutes. Plunge directly into ice water.
Deviled Eggs
- Peel eggs. Cut them in half and put the yolks into a separate bowl. Mash yolks with a fork until smooth.
- Mix together dressing ingredients into a separate bowl. Taste and make adjustments as needed.
- Mix yolks and dressing together.
- Fill egg whites using a pastry bag or sandwich bag with the tip cut off. Sprinkle it with paprika and serve.
We use this recipe as part of our Easter Dinner feast because in our house it is synonymous with the easter bunny hiding real eggs. As I mentioned briefly before my family would dye the eggs before making the deviled eggs, but if vinegar and food dye aren’t your thing, I recommend Fresh Fork Market’s post about vegetable dyed eggs. They’re not as neon as the food coloring, but they make some very vibrant eggs.
Whether you use this recipe for a spring celebration or the next friend’s and family get together, this simple recipe is sure to please all the egg-lovers in your yard.
