cool and delicious, Deviled Eggs are a perfect side dish.
mention Deviled Eggs around our house, you get an immediate enthusiastic reaction that goes something like "Mom,
can we have deviled eggs tonight, puh-leeeeze?". There is something about these delectable eggs and the way that
they slide oh-so-easily into your mouth that makes people want to keep eating them, so make
curious about why they are called "deviled" eggs. Research indicates that they originated in Ancient Rome. The name
comes from the practice of adding zesty spices to the cooked yolks before adding it into the egg halves.
are ironically often associated with the Easter holiday meal, but they are good anytime. I'm always pleasantly
surprised about how easy they are to make. For this post, I made a batch of 12 whole eggs (24 halves) and made 8
halves each of three types. If you prefer to make only one type, use these quantities as a guide and your own taste
buds to fine tune the flavors to your preferences.
I often boil the eggs a day before I need them and store them in the refrigerator. I prefer to
cut them and mix the filling on the day I plan to serve the eggs. We normally do not use salt when we cook, so you
may want to add a little bit to the filling mixture when you make your deviled eggs. I try to make at least 3-4 egg
halves for each person. We rarely have any leftovers. If you do have any left, cover them well and immediately
refrigerate them because they go bad quickly. They will keep in the 'fridge for a day or
Ingredients for making 4 whole eggs (8 halves), enough
for 2-3 servings (multiply by how many you need):
4 Hard boiled eggs, cooled
3-4 Tablespoons mayonnaise
lengthwise in half.
2.Carefully scoop yellow yolk out of egg and
place into a bowl.
3.Using a fork, mash the yolks
into fine grains.
4.Mix mayonnaise into yolks until creamy. The
mixture can be used to fill the egg halves just like it is, or the following ingredients may
be used to liven them up even more. Mix the desired ingredients into the yolk mixture and
fill like normal. Garnish with paprika, olive slices, or other
Ingredients for Hot Mustard and Olive Deviled Eggs:
1-1/2 teaspoon hot or sweet hot mustard
6 green olives, 4 chopped into pieces, 2 sliced crosswise and placed on
top of yolk filling for garnish
for Jalepeno Deviled Eggs:
2 teaspoons chopped jalepano peppers
(use pickled slices for less
4jalepeno slices for
Ingredients for Wasabi Deviled
-1 teaspoon wasabi powder
Note: When filling the egg halves with the
mixture, the yolk mixture can be placed into a pastry bag and squeezed out to make a prettier
deviled egg. Otherwise, a spoon works well for filling the egg halves.