Classic Deviled Eggs
It’s not often that you show up to a summer backyard gathering and not see a platter of deviled eggs.
Just like hamburgers and hot dogs, deviled eggs are a mainstay of the backyard cookout. Little morsels of self containing deliciousness. Even though deviled eggs use only a few ingredients used, you will hear endless variations to make them. Here I wanted to share my Grams simple recipe for this classic dish.
Start with this recipe for Perfect Boiled Eggs.
After boiling the eggs and allowing to cool, cut the eggs in half.
Pop the yolks out of the egg halves and place in a mixing bowl.
Place the mayonnaise, Dijon mustard, salt and pepper in the bowl with the yolks.
Mix the yolks mustard and mayo together until smooth. You can use a food processor, fork or whisk. I used a wire whisk for this step. Carefully spoon or pipe filling into the egg white halves once the filling is mixed and smooth.
Now that the eggs are filled, it’s time to make them pretty. I garnished two ways with paprika and chives for one. For the other I used chives and black olives.
Present the garnished deviled eggs on a large party platter or smaller plates to spread around the table.
Get creative with garnishing. Us fresh herbs, bright colors and tasty tidbits that shows off your own personality.
Share your tasty garnish or recipe variation in the comments below or by shooting me an email.
Creamy tasty pillows of summer backyard cookout goodness.
- 6 ea hard boiled eggs
- 1/4 cup mayonnaise
- 1 Tsp Dijon mustard
- TT salt and pepper
Cut boiled eggs in half and pop yolks in mixing bowl.
Add mayo, dijon mustard, salt and pepper to yolks. Mix with fork or food processor until smooth.
Spoon or pipe yolk filling into egg white halves.
Garnish with paprika, chives, or whatever colorful ingredients that shows off your personality.