Easter is coming up this weekend and for dinner I’ll be serving one of BeeBop’s most favorite recipes ever, Deviled Eggs. Back when we used to have lots of kids in the house and big Easter egg hunts, I’d usually boil several dozen eggs for the little ones to color and for us to hide and them to hunt. I’d always cook extra boiled eggs so that we’d also have plenty for lunch as well. Because, of course, it just wouldn’t be Easter dinner with a few Deviled Eggs.
Deviled Eggs, also known as stuffed eggs, Russian eggs, or dressed eggs, are simply hard-boiled eggs that have been peeled, cut in half, and stuffed with a filling made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish for holidays or parties. Or just because it’s Thursday.
The term “deviled” in reference to food was in use in the 18th century with the first known print reference appearing in 1786. In the 19th century, it began to be used most often with reference to spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed into the yolk cavity.
I make mine very simply with just a few staple ingredients. I know a lot of people add other ingredients, but these are what we like best. Hope you enjoy this very simple recipe for delicious Deviled Eggs.
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.
More Deviled Egg recipes you might enjoy:
- Tuna Deviled Eggs from SkinnyTaste
- Deviled Eggs Recipe from 101 Cookbooks
- Fried Deviled Eggs from Spoon Fork Bacon
- Angel Eggs from A Spicy Perspective
- Sour Cream and Bacon Deviled Eggs from Simply Recipes