Deviled eggs are an often overlooked, yet delicious and easy to prepare side dish. Quick and simple, these eggs are savory and sweet, with a creamy filling and are always all gone quickly. Read on to learn my simple technique for super easy, made from scratch deviled eggs.
I always think of something I heard one time about deviled eggs… I think I read it somewhere, but a lady said that she insisted in calling them “stuffed” eggs because there was already enough “devilment” in the world. Always makes me chuckle!
I am always the person who brings deviled eggs. Everyone has their “dish”, and mine is a platter of deviled eggs. I am carrying down the tradition, my mom is the professional and original deviled egg lady, and I am following in her footsteps.
I think it’s funny that it really is not a very commonly prepared dish anymore, since every time I take them anywhere, they disappear so fast it’s almost unbelievable. And they are so easy to make, I’m always surprised more people don’t jump on that bandwagon! These are so perfect for anytime of year… Picnics, cookouts, holiday gathering, potluck suppers, your weekday lunch…
So…. Now that I think about it, maybe I’ll just keep this all to myself and I’ll think up another recipe to share with y’all. Haha! Just kidding! There could never be too many deviled eggs. Ever.
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Made From Scratch Deviled Eggs Ingredients
6 good quality eggs, hard boiled (my family prefers organic/free range eggs, the difference in the taste in quality is for realz folks.)
Dukes mayo (start with 1 Tablespoon)
Sweet pickle relish (I like Trader Joe’s, it is organic and is sweetened with sugar, not corn syrup, which is super hard to find. Plus no nasty green/yellow dye.)
Yellow mustard (A little squirt.)
Onion powder (just a sprinkle.)
Salt/pepper ( Season after, just to taste.)
Green olives with pimentos (Sliced in half to top eggs.)
How To Make Deviled Eggs
First, you want to start with peeled, hard boiled eggs.
Slice the eggs in half lengthwise.
Place the yolks in a bowl, and the whites on a platter.
Grate the yolks with a small grater, into your bowl until all are light and fluffy.
Add your mayo, mustard, onion powder, relish, and salt and pepper to taste.
Spoon yolk mixture into a sandwich zippie bag and seal tightly. Snip off a corner with scissors.
“Pipe” the yolk mixture into the egg white cavities.
Top each egg with a half of a pimento stuffed green olive.
Serve warm/room temperature right after preparation for best taste if possible, but they will keep beautifully in the fridge for several days.
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Made From Scratch Deviled Eggs
Ingredients
- 6 hard boiled eggs
- 1 tbsp mayo Mayo is one of the few things that I usually don’t buy organic, because, well… DUKE’S!
- 1 tsp yellow mustard
- salt and pepper to taste
- 1-2 tbsp sweet pickle relish Trader Joe’s is my fave
- onion powder, just a sprinkle
Instructions
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Slice your peeled, hard boiled eggs lengthwise in half. Pop out the yolks into a small, high sided bowl. Set the white on you plate or tray.
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Grate all the yolks, using a small grater into the bowl, until they are all grated and fluffy.
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Add mayo, mustard, onion powder, and relish. Stir well to combine.
Add salt and pepper at the end, tasting to get the amount right. They won’t need much salt because of the mayo and relish,
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Spoon the yolk mixture into a zippie sandwich bag and seal tightly. Snip a corner of the bag off with scissors. “Pipe” the yolk mixture into the egg white cavities, filling them generously. If you end up with leftover yolk, go back and add some to each egg white!
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Top each egg with a half of a green olive with pimento. (Totally optional, if you like olives. If you don’t, skip it! Another nice garnish is a bit of fresh or dried dill!)
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Eat them all up! Enjoy!
Tips For Preparing Made From Scratch Deviled Eggs
Tip #1- The best way I have found to get silky smooth and creamy filling, is to use a small grater, and shred the egg yolk with that. It can be hard to get lumps out with just a spoon. I have one like this.
Tip #2- Put the yolk mixture into the egg whites by “piping” it in with a simple zippie bag! (My husband came up with this idea for me, while watching me struggle to spoon the mixture in, making a bit of a mess. I think it’s genius!)
Take a sandwich size plastic bag, spoon the mixture inside and seal tightly. Clip off a corner with scissors and you have your very own piping bag! Brilliant!
Tip #3- It’s fun to garnish deviled eggs. My favorite topping is green olives with the pimentos inside, sliced in half on top. Dill is also wonderful, fresh or dried, sprinkled on.
Tip #4- Get yourself a deviled egg dish, platter, or carrying container. They are extremely slippery and will slide ALL over the place if they don’t have little cupped spots to sit in. These eggs are such a crown pleaser, I’m always toting a batch somewhere, I love my egg trays! This is the one I use the most!
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Do you love deviled eggs? Do you have any good ideas for toppings or garnish to share? Thank you for stopping by, and remember, Dig The Good Life!
Love,
Ace’s Aunt Wadd used to call them ‘Angeled Eggs’ when she was her age. I guess she thought there was enough devilment in the world too. She/they was/were right!