Okay, okay! I know I should have gotten my act together and posted this one before Easter. That’s when everybody has more boiled eggs than they know what to do with, right? Maybe. But don’t save deviled eggs for just an Easter treat. They’re great as a side dish with fried chicken or pork chops and with summer coming up you’ll find them on the menu at many barbecues. They also just happen to be one of BeeBop’s favorite things.
I promise this is going to be the last of the appetizers/finger foods/small bites for a while. The next post after this one is going to be something so rich, so sweet and so typically Southern. Look for that on Thursday. In the meantime, make yourself a few deviled eggs!
6 hard boiled eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
3 tablespoons sweet pickle relish
salt
pepper
paprika
Boil, cool and peel the eggs.
Slice each egg in half lengthwise and remove the yolks to a bowl.
Mash the yolks with a fork. Add the mayonnaise, mustard, pickle relish, and salt and pepper to taste. Mix until well combined.
Using a piping bag or a teaspoon, fill each egg white with the yolk mixture. Dust with paprika.
Enjoy!
It seems that everyone has a different recipe for deviled eggs. We like the touch of mustard and sweet pickle relish in ours. How do you like yours?
Download a printable copy of Deviled Eggs.
{ 23 comments… read them below or add one }
Mmmm…before or after Easter, it doesn’t matter as long as you post it up. Yummy delicious deviled eggs.
My entire troop loves deviled eggs. That is one thing I can count on there not being leftover after having dinner with them!
I totally miss the curry powder in these! That tastes awesome :)
I never thought of using curry powder in them, but I bet it’s great! I’m so going to do that next time.
Deviled eggs and summertime go together in my mind like salt and pepper: a perfect match I keep experimenting with weird new variations — my husband suggested the addition of anchovies today (yuck!) — but keep coming back to a classic recipe like yours as the tried and true best. Just wonderful.
Barbara, It seems that I’ve heard of someone else adding anchovies to deviled eggs. Or maybe placing one atop the finished egg. The flavor could be interesting.
i leave the egg deviling to my mom. i know she uses mustard powder, and dill pickle juice, but i can’t remember if she uses sweet relish or chopped dill pickle…
I love those little devils! I like them with sweet pickle relish too!
I make mine with dill relish, dijon mustard and mild herbs such as Fines Herbs which is a mix of chervil, parsley, tarragon and chives. They are so different that they just disappear!! Best of all, nobody can quite put their finger on what makes them unusual.
Also, a trick I learned was to put the deviled part in a ziploc bag for transit to the picnic or potluck. When you get there, all you have to do is clip the corner of the ziploc and pipe the goodies into the egg halves. That way, you don’t have to worry about everything getting all mushed up together during the ride.
Great tip about traveling with deviled eggs! Also, some really interesting additions to the filling with the fines herbs, etc. Thanks for the great information, Tracey.
a touch of mustard and a touch of horseradish!
Such a pretty photo! I love deviled eggs, but for some odd reason, I’ve never made my own. Yours look simple and pretty perfect!
This is one of my favorite of all time too! Makes me hungry looking at em. AND no carb (or extremely low carb).
Your beautiful photograph is on the front page of Serious Eats right now. (In case you didn’t know).
I love deviled eggs and we can do bar-b-q without having them. I have also put a small dollop of guacamole on top of each egg. Delicious.
The guacamole sounds great! Yum.
Just a heads up for future reference….the recipe looks great but your 3rd photo of the cooked/sliced eggs could have been better. The eggs are waaaay over cooked. Eggs should never be cooked to the point where they turn that strange shade of grayish-green. There are plenty of sites showing the proper way to boil eggs. :)
Exactly how my southern belle mother made them!!! I love reading your southern recipes.
Instead of paprika I us cayenne pepper. Same color but more of a bite!
Yum, yum!
I use the cooked egg yolks, mayo, mustard, a little finely chopped onion (either vidalia or green onions — with the green onions can sprinkle a little of extra green part on top), finely chopped celery, and dill pickle. Dang, now I want a couple!!!!
I put 3oz of soften cream cheese it really gives it a great change.
Also I have tried cheese spread the kids really like.
I would never have thought of cream cheese in deviled eggs. I’ll have to give that a try!
I love your recipes because they are so easy to make and they yield such lovely looking results! Definitely going to try this recipe and the cilantro lime shrimp over summer! xxxx