When I’m making deviled eggs for a buffet table, I sometimes think perhaps they are a bit old-fashioned and outdated. Then, when the party is over, the deviled egg platter is always empty!
To make deviled eggs, in addition to the eggs, you will need mayonnaise, mustard, salt and pepper, and green olives stuffed with pimentos for flavor as well as garnish.
If you are unsure of how to boil an egg, check out my 30 second video for a quick review!
If you’ve just cooked the eggs, let them cool to room temperature before peeling them. Actually, cold, hard boiled eggs, just out of the refrigerator, are much easier to peel than just cooked eggs. If you are having trouble peeling the eggs, crack the shell at the ends of each egg and put them in a bowl of ice cold water. Let the eggs sit in the cold water about 10 minutes. This allows the water to seep in and make peeling much easier.
Once all the eggs are peeled, slice them in half lengthwise.
Using a spoon or a fork, gently remove the yolks from the whites and place the all the yolks in a bowl. Set the whites on your serving dish.
I’m using my deviled egg dish which has grooves in it to hold the eggs in place for serving. If you do not have a deviled eggs dish you could put them on a bed of washed parsley so they not only look festive but the parsley will also prevent the eggs from sliding all over the place.
To make the filling, mix together the 6 yolks, add ¼ cup of mayonnaise, 1 ½ Tablespoons of mustard, and a sprinkle of salt and pepper.
(There are many variations to making deviled eggs including skipping the mustard and using horseradish OR curry powder OR even sweet relish.)
With a fork, mix all of this together until it’s smooth. Taste it to make sure it doesn’t need more salt.
Using two small spoons, fill the egg white shells with the yolk mixture. You’ll need one spoon to scoop up some yolk and the other to slide it off the spoon. (Or as Bill suggested in the comments section below, put the mixture into a small Ziploc bag, cut off a corner, and pipe it back into the whites.)
Sliced olives with red pimentos are a traditional garnish for deviled eggs – plus it’s a great flavor combination. A sprinkle of paprika, if you have some in your spice cupboard, is also a lovely garnish on deviled eggs!
Deviled eggs make a great appetizer and a perfect party dish.
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