Deviled eggs happen to be another early high school cooking class recipe. Our teacher taught us how to make deviled eggs using a plastic sandwich bag to mash all the ingredients together in. Then, you snip off the corner and squeeze it into the egg white. I remember going home that day and making them after school. Thinking back, I find it really funny that I would make myself deviled eggs for an after school snack.
Deviled eggs are a fun, retro type snack that everybody loves. You always see people getting real excited when you bring them to a party. Everyone has to really hold themselves back from not taking too many. I found quickly that the secret to good deviled eggs is having enough salt and vinegar. You need that yolk mixture to be just a little too strong to eat on its own so that the egg white shell balances it. I’ve eaten quite a few amazing deviled egg combinations: green goddess (avocado with tarragon), deviled eggs with bacon and sriracha, and deviled eggs with smoked salmon and capers. All these combinations are amazing and I love trying really unique deviled egg recipes. This recipe, however, is very basic, but also my favorite. If I had to pick one recipe to stick with my whole life long, this would be it!
classic deviled eggs
1/2 cup mayo
4 teaspoons yellow mustard (I prefer 2 tsp. Colman’s and 2 tsp. regular yellow mustard)
1 teaspoon dry mustard
1/2 tablespoon white vinegar
½ teaspoon salt
1 teaspoon pepper
Fresh chives and or paprika for garnish
Boil the eggs for 10 minutes and then put them into an ice water bath immediately. I’ve heard the secret to easy peeling eggs is that they are cold when you peel them. You can find all sort of tips on the internet about this but what I’ve found is that none of them work. It’s all luck. Either that or I’m horrible about peeling eggs. I usually make my husband do it and laugh when he gets really mad with how poorly he can peel them.
Once the eggs are peeled (you’re now either really satisfied because it went well, or pissed off about how ugly your whites look), slice them in half the long way and gently scoop out the yolks into a medium sized bowl. Add the mayo, mustard, vinegar, salt, and pepper. Mix with a fork or potato masher until desired smoothness. Carefully spoon the yolk mixture into the egg whites. Sprinkle with freshly chopped chives and or a little paprika. Be sure to remind people to savor them because peeling them was such a pain. People sometimes need a little guilt with their deviled eggs 🙂
*This is the first post in my Easter feast series. I’ll soon be adding recipes for my grandmother’s ham balls, a spring snap pea and snow pea salad with shallots, walnuts, and dates, and also a recipe for truffled twice-cooked new potatoes. If you’re wanting to try the ham balls and you don’t live in the midwest, call your butcher now to have them ground together 2 pounds of ham and 2 pounds of ground pork. They won’t be happy about it because they will have to clean out their grinder and then clean it again. I’ve been told it’s a real pain.
By the way, do you have any tips for me on how to easily peel eggs? Tell me what works for you. Please! And Mom, I know you’re reading this. Is this pretty close to how you make deviled eggs?