Last night at church we had our annual Thanksgiving feast. I signed up to bring hashbrown casserole and deviled eggs. See — here in the South, Deviled eggs and hashbrown casserole are staples –serious staples around any Thanksgiving table.
The thing with these delicious little devils (the eggs I mean) is that if you don’t get them just right — they will taste horrible. So I wanted to share with you my foolproof egg recipe for the most amazing deviled eggs you will ever put in your mouth.
So, what’s so special about my deviled eggs? I prefer my deviled eggs free of any additions, like sugar or pickles or onions. My eggs are universally appealing because no one has ever bitten into one of my eggs and encountered an ingredient they weren’t expecting. I use the basic recipe of mustard, mayo, and vinegar.
I fixed a total of 2 dozen eggs yesterday thinking that would be enough, but I think I should have done at least 4 dozen because those eggs were almost gone by the time I got to the plate.
I pipe the filling into my eggs using a pastry bag and piping tip. I buy them in bulk from Amazon because I use them for everything!
Over the years I’ve figured out that if I fill the eggs using a pastry bag, I don’t run out of filling as quickly.
- 6 eggs, hard boiled and peeled
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- ¾ teaspoon white distilled vinegar
- pinch of salt
- fresh ground black pepper
- smoked paprika
- Cut eggs in half lengthwise.
- Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl.
- Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well.
- Taste and add more salt and pepper if desired. Using a piping bag or a spoon, Spoon a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs.
- Sprinkle eggs with smoked paprika if desired. Serve immediately or refrigerate until ready to serve.
I always make my deviled eggs with real mayo (name brand tastes best) and just regular yellow mustard. If you don’t have white distilled vinegar, just use your favorite kind or whatever you have on hand.
I take them to any function using this easy to pack egg tray I found on Amazon.
In this recipe, I used smoked paprika, but if you don’t have that, the regular will do just fine.
What is your favorite deviled egg recipe?