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Deviled Eggs are one of those foods that once you have the basic recipe down, you can add other seasonings or flavors to the mix. This makes way for endless varieties of delicious deviled eggs. I’m a classic-filling type gal when it comes to it.
Typically, I make deviled eggs to go with our holiday meals and sometimes for summer picnics. I have to limit myself to these occasions, or I would be making them weekly. That’s how much I love this recipe.
A few years ago, my parents moved and there were several items they were parting ways with, and this beautiful and vintage amber carnival glass dish was one of those items. I grabbed it and the memories of deviled eggs and other snack items being served on it came back. I remember my mom using it for our Christmas Eve and New Year’s Eve snacks such as cheese, kielbasa slices, and crackers. Of course, deviled eggs were on the dish too. These classic deviled eggs look so pretty on this dish!
Tips for this Recipe:
When hard boiling eggs, use cold water to start. Add a teaspoon of vinegar to the cold water will help contain egg whites from leaking out if any of the shells crack while cooking.
Once the eggs are cooked, immediately drain the hot water and run cold water over the eggs. Add some ice to help in the cooling process. It doesn’t hurt to shake the pan with the ice and eggs in it and let the shells crack a bit. This will just help them to peel easier
You can mix the filling by hand with a fork easily enough, but you can also use a hand mixer to make the filling a little smoother.
Fill a resealable plastic bag with the egg mixture, snip off a small piece of the corner of the bag, and squeeze the filling into the empty egg white shells. This will give the eggs a more smooth appearance, but there is nothing wrong with just using a spoon. I do both methods.
If you want to change the seasonings or flavor of the egg filling, try adding minced pickles, and just a little of the pickle juice in place of the Tabasco and minced onion. More ideas can be found here.
[click_to_tweet tweet=”Classic Deviled Eggs are a must-have at most holidays, Easter, potlucks, and other gatherings. With just 5 main ingredients to the filling, deviled eggs are easy and quick to make. #eggs #deviledeggs #recipe #goodeats” quote=”Deviled Eggs are the perfect appetizer, snack, and party food!”]
- 1 dozen eggs
- 2 tsp Dijon mustard
- ⅓ - ½ cup mayonnaise (depends on your taste)
- 1 tbsp minced onion or green onion
- ¼ tsp Tabasco sauce
- Salt and pepper, to taste
- chopped Pparsley, optional
- First hard boil the eggs: Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a tsp of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).
- Bring the water to a rolling boil. Cover, and remove from heat. Let sit covered for 15 minutes.
- Drain hot water from pan and run cold water over the eggs. Add some ice to help in the cooling process. It doesn't hurt to shake the pan with the ice and eggs in it and let the shells crack a bit. This will just help them to peel easier. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
- Peel the eggs.
- Slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
- Using a fork or a hand mixer, mash up the yolks and add Dijon mustard, mayonnaise, onion, tabasco, and season to taste with salt and pepper.
- Spoon egg yolk mixture into the egg white halves. You can also put the filling into a resealable bag, snip the corner off and fill the shells that way. Garnish with chopped parsley.
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*Post was originally published December 2012 and is now updated with new images.