It simply isn’t Easter at my house without Deviled Eggs! Actually, I could eat these year round. I love Deviled Eggs. Probably because I’m a vinegar girl and my Deviled Eggs have a bit of vinegar in them.
Side note: When I was pregnant with Nick, I craved everything vinegary. In fact, before I knew I was pregnant I poured vinaigrette all over my pizza one night. Ron pretty much lost his appetite at the site of it. Not long after that we found out I was pregnant and my addiction to all things vinegar continued. I ate pickles, mustard, barbeque sauce, and anything else that had the vinegary zip to it. Guess what? Nick loves vinegary things too! He only eats his burgers with mustard and pickles on them! I guess the vinegar seeped in! I know you didn’t ask for this information but now you know. BTW… I actually still like my pizza dipped (but not drenched) in vinaigrette
OK – I got off topic for a moment… Back to Deviled Eggs.
There are some dishes that simply have to be your mom’s version. Mom’s Meatloaf. Mom’s Potato Salad. And Mom’s Deviled Eggs. It’s just one of those things. If you already have mom’s recipe for Deviled Eggs, feel free to toss my recipe aside. It will not hurt my feelings a bit. I understand. I truly do. However, if you don’t have a family recipe for Deviled Eggs, I’m sharing my mommy’s recipe. I’m not sure if I’ll share my mommy… but her recipe for Deviled Eggs… I’m cool with that!
In my opinion, there are two keys to making great Deviled Eggs. One is to boil one extra egg so you have an extra yolk for your filling (toss or eat the extra egg white). The second is not to all add of the ingredients at once. Add small amounts at a time and taste before adding more. Once an ingredient is added, you cannot take it out! (Sadly, I did not follow my own advice with this batch and they were a little runnier than I like.)
Here you go! And tomorrow… Easter D.E.S.S.E.R.T. Yummmmmmm!
Deviled Eggs
Ingredients:
- 13 hard boiled eggs, peeled
- 1/3 – 1/2 cup mayonnaise (Hellmans or Best Foods)
- 1-2 teaspoons cider vinegar
- 1-2 teaspoons dill pickle juice
- 1-2 teaspoons yellow mustard
- Paprika for garnish
Slice eggs in half lengthwise and place yolks in a mixing bowl. Set whites aside to a paper towel lined dish or storage container. (This will keep them from slipping while you prepare them.)
Once all the yolks have been removed, discard (or eat) the 13th egg white. Mash the yolks with a fork until they are very finely crumbled. Stir in 1/3 cup mayonnaise, 1 teaspoon cider vinegar, 1 teaspoon dill pickle juice, and 1 teaspoon yellow mustard. Stir with a spoon until nice and smooth. Taste! If the flavor is great and the texture is to your liking, stop. If you feel like they need a little bit more, add more of the ingredients until you have the taste and consistency that you are looking for. Once it’s perfect, take a small spoon and fill the egg whites with heaping mounds. Store covered in the refrigerator until ready to serve.
Before serving, place on a pretty platter and sprinkle with paprika. Serve cold.
I’m warning you… these are addictive!
Sweetest Blessings,
LeAnn
{ 7 comments… read them below or add one }
Love em’, but around here we call them “Angeled Eggs”! I just hate giving the devil credit for anything good.
My son’s wrestling coach’s mother (baptist minister’s wife) refuses to call them “deviled eggs” and calls them “dressed eggs”….. around here we add the extra egg white to the yolk mixture.
LeAnn, you are too funny! You didn’t overshare at all! It is always nice to have the opportunity to know the real you!
My mama uses a recipe very similar. Mama likes to dress everything up so she always uses a frosting decorating bag and star tip to put the “angel fluff” back into the egg white. We always colored an extra dozen eggs at Easter so our eggs are usually multi colored too. 
You are sure making me awfully hungry for Easter dinner, girl! Can’t wait to see what your yummy Easter dessert is. 
Le-Ann,
I love the story you shared about your pregnancy and your son’s love of vinegary flavored things.
My mother “hates” mayonnaise and it seems as a result I also grew up intensely disliking it’s smell, taste and texture as well.
As a result I have never eaten ” Deviled Eggs”! But, I would like to try them:-)
A year or so ago I was making mayo for my kids and discovered a homemade mayonnaise that I actually enjoy:-) in small to moderate amounts.
I think I enjoyed it because it has less of the feel of eating a pure “fat” because it has mustard, apple cider vinegar and a bit of cayenne in it!
Here is the recipe in case you’d like to give it a try.
2 egg yolks (from free range organic eggs)
1 Tbsp. raw organic apple cider vinegar
1 Tbsp fresh lemon juice
1/2 tsp mustard
1/8 tsp. cayenne pepper
2 tsp sea salt or to taste
1 cup of olive oil
In a blender combine egg yolks, vinegar, lemon juice, mustard, cayenne pepper,salt, and 1/4 cup oil. Blend for 30 seconds. With blender running low, remove insert top and drizzle remaining oil in a thin stream until mixture is thick. Scrape into a glass jar with a screw top and it will keep safely in your refrigerator for 7-14 days.
LeAnn, any advice on how to get eggs to peel easily without chunks of the white pulling off (shells sticking)? Also any tricks to avoiding greenish/gray tinted yolks (both problems my eggs have suffered from!). Thanks AGAIN!
Jenny – I used to boil my eggs too long and they would do that. Now I boil them for about 3-5 minutes, turn off the burner, put the lid on the pan and let them sit for about 20 minutes. They peel nicely and the yolks are nice and yellow.
My mom – and now me.. made them with sweet pickle relish and yellow mustard and Miricle whip.
I thought I would share the idea I came up with last week. I made two plates of eggs for our small group. I garnished one with paprika as usual, and the other I sprinkled with Poppy seeds instead. They were a big hit. No leftovers!
We boil lots of extra eggs because I invariable destroy a few while peeling them. the trick to peeling is to use “old” eggs. If you have to buy them fresh they are impossible to peel! grrrr.
I hope everyone has a blessed Easter!