Simple and Delicious Deviled Eggs RecipeCourse: EggDifficulty: Easy
Deviled eggs are one of the few dishes that people have a hard time turning down. One look at those perfectly cooked whites with a dash of yellow in the center can make anyone want to grab an egg off the tray. Though many people tend to think that making deviled eggs is hard, it really only takes a short period of time to make this dish.
Also known as picnic eggs or angel eggs, this dish is starts with hard boiled eggs with the whites and yolks separated. You add a few ingredients to the yellows before stuffing the mixture back inside the eggs. As long as you can boil water, you can make this deviled eggs recipe.
Deviled eggs are so popular that similar recipes exist in nearly every country. Some cultures use sour cream in lieu of mayonnaise, and other cultures top the finished eggs with caviar, diced tomatoes or other toppings. You’ll also find recipes that call for unusual ingredients inside the stuffing, including dill, Old Bay, pimentos or even bread.
A basic deviled eggs recipe appeared in the late 1700s, but historians believe the recipe is even older. During the 19th century, the recipe grew in popularity and appeared in a number of cookbooks. Deviled eggs are more popular in the south, but you’ll find that almost everyone loves the taste. Try making this simple recipe before your next potluck, dinner party or picnic.
You can use other spices and ingredients on top of each egg, including dill, a little cayenne pepper or finely diced pickle to make a more festive look. Deviled eggs are the perfect crowd-pleaser!
1/2 cup mayonnaise
1 tablespoon pickle juice or diced pickles
1/4 teaspoon salt
1 tablespoon chopped dill
- Place the eggs evenly across the bottom of a large pot. Add enough water to just cover the top of the eggs. Set the pot on a burner set to medium high heat. Bring the water to a boil, and immediately cover the pot and remove from the heat. Let the water cool down, and drain the water from the pot. Pour cold water over the eggs. Let sit until the eggs are completely cool to the touch.
- Peel the shell off of each egg. Using eggs that are a few days old will make peeling them easier.
- After removing the shells, cut each egg in half lengthwise. Separate the whites and yolks.
- Use a potato masher or a fork to mash the yolks into fire pieces. Add the mayonnaise, dill, pickle juice or pickles and salt. Mix until well combined. If the mixture appears too thick, try adding a tablespoon of extra mayonnaise. Using a tablespoon, stuff each of the egg whites with a small amount of the yolk mixture. Arrange the stuffed eggs on a plate or dish, and sprinkle a small amount of paprika over the top.