Easter makes me miss my Mom. Her traditional Easter meal was my favorite of the year. We kept it casual with ham, potato salad, deviled eggs and her famous cole slaw. I so looked forward to this meal every spring, and I miss that time with her immensely. She never would commit to an actual recipe for her deviled eggs, but after lots of practice, I think I finally nailed it! I hope y’all enjoy them as much as we do.
Hard boiling eggs can seem tedious and labor intensive, but I’ve taken all the guess work out of it for you! Check this post for 3 fool-proof methods for hard boiling and peeling your eggs.
Some tips to keep in mind:
- Make more eggs than you need. Some of the whites may be damaged or ugly, but the yolks will be usable. This guarantees you’ll have plenty of filling for your deviled eggs. I’ve written the recipe to use a dozen eggs to get 20 deviled eggs. You’ll have all 12 yolks for filling, and if you damage a couple of the whites while you’re peeling, it’s no big deal!
- When it comes time to fill the eggs, I advise you to use the piping bag method. Scoop all of your filling into a zip-top plastic bag and snip off the corner and pipe into the eggs. It may seem like an extra step, but it will save you time and sanity. Filling them with a spoon is tricky and messy. Piping from the bag makes the process quicker and cleaner.
- These deviled eggs are a blank canvas. My mom always sprinkled them with paprika, but sometimes I add crumbled bacon, chives, sun dried tomatoes, pickled veggies, hot sauce or feta cheese. This is your chance to get creative – have fun with it!
DINA’S DEVILED EGGS
Ingredients
- 12 hard boiled eggs, peeled
- 1/2 cup mayo
- 3 tsp yellow mustard
- 1 tsp white vinegar
- 1/8 tsp salt*
- 1/8 tsp black pepper
- paprika for garnish
Instructions
-
For instructions on hard boiling and peeling eggs, see this post.
-
Cut each egg in half, length wise, and put all 24 yolk halves into a mixing bowl. If any of your egg white halves are damaged while peeling, feel free to discard and keep the 20 prettiest ones you’ve got.
-
To the yolks, add mayo, yellow mustard, white vinegar, salt and pepper and mash together until well blended. Taste and adjust ingredients as desired.
-
Transfer the yolk filling to a plastic zip-top bag. Cut the bottom corner off of the bag and squeeze the filling into 20 of the egg halves. You can also fill them with a spoon, it just gets a lot messier that way.
-
Top each egg with a sprinkle of paprika, chives, or whatever you’d like!
Recipe Notes
*Begin with 1/8 tsp of salt and add more if needed. If you’re incorporating another salty ingredient at the end, like bacon, you may want to stick with 1/8 tsp.
