Hiiii! I happened to find a post-it note today that said blog post for next spring—deviled eggs without a recipe. How lucky that I happened upon it today, of all days, when spring has sprung, and on the eve of Easter weekend no less!
I actually make deviled eggs all year, because they are delicious and are an egg-cellent way to use up extra eggs. (Get it? Get it? I crack myself up. Like Humpty Dumpty. STOP IT. Okay, I will.)
But bring these to your Easter gathering on Sunday, and you will be everybody’s favorite.
So, first thing’s first: you’ll notice my deviled egg ingredients are a whole log like my egg salad ingredients. This is by design, because I believe I have achieved perfection in this combination of flavors. You may, however, choose to add other ingredients as desired, to suit your own traditions and favorites. This combo is my classic.
(Point of interest: it is a pet peeve of mine when deviled eggs—or egg salad—taste like vinegar. Or pickles. RUINING IT.)
I’m not including detailed instructions for quantities, because this is something you can make without measuring anything. And this way, you can make any quantity. And of course, there are all kinds of reasons to cook without measuring. If you’re not sure how much of something to add, start with a little—because you can always add more, but you it’s not easy to add less. (Ask my husband about the time I added too much salt. Oops.)
Easy + delicious deviled eggs
- Farm fresh eggs (they taste way better, and are better for you)
- Mayo (homemade or store-bought)
- Ground mustard
- Salt & pepper
My favorite way to hard boil eggs is to put the eggs in a pan, cover them with cold water, then bring to a rolling boil. As soon as it hits a rolling boil, remove from heat and let sit for 20 minutes. When the time is up, remove from water and let cool to room temperature. (An ice bath is nice if you want this to happen quickly.)
Peel the eggs, then slice them in half. Put all the yolks in a bowl, then add your mayo. Any quantity, depending on how “deviled” you like it—I like to add roughly as much mayo as there are yolks, because go big or go home right? But you can use less if you prefer.
Add ground mustard, salt and pepper to taste, then mash the yolks, mayo and spices with a fork. Mine are still a little lumpy when I’m done…I call it “rustic” and if anyone complains then they don’t get any.
When you are finished mixing, dollop the yolk mixture onto the egg whites and garnish with paprika.
Happy spring, and Happy Easter! I hope you have a fun weekend with family, and get to eat lots of jelly beans.