One of my most favorite things my mother makes are Deviled Eggs. She uses a simple, basic recipe and they are outstanding. In fact, they are the only Deviled Eggs I’ll eat! I have this weird thing where I’ll see Deviled Eggs at a party or at brunch in a restaurant, but I just can’t make myself try them…I just know they won’t be the same as my mom’s!
Her Deviled Eggs are of the classic, no-nonsense variety. I can remember one spring a new cooking magazine arrived in the mail and the cover boasted: “Deviled Eggs 3 Ways.” My mom and I paid that article no mind, but it caught my dad’s eye and he insisted she try out those new eggs for Easter that year. Well let me tell you, I can’t even remember what the 3 flavors were, but I can remember we were all so disappointed that we didn’t have her traditional, delicious eggs. We’ve never strayed from the original since!
The recipe my mom uses comes from a 1967 Good Housekeeping cookbook that is hanging on by a thread. It’s avocado green, it’s got masking tape up the spine, several pages are falling out and bent and it actually has a .79¢ sticker on the front!!! The Deviled Egg recipe falls in the “Salads & Relishes” section. And though my mom has been making these eggs forever, she still pulls out that cookbook to double check the amounts of each ingredient every time she makes them.
Hard boiling eggs can be intimidating. If they don’t cook long enough, they yolk can have wet spots. If you cook them too long, the yolk can turn a green/gray color. I’ve heard and seen all kinds of different tricks, but both my mom and I use a pretty standard method…you can watch a video here on Martha Stewart’s website.
A Tip:
Set a timer when boiling eggs. It’s so easy to get caught up in other things while you’re waiting for the eggs to cook, and then you can risk over cooking them and having tough yolks.
So if you’re looking for a simple addition to your Easter brunch this year, or a festive appetizer before your holiday dinner, you’ll want to give these a try. I promise it’s the only recipe you’ll ever need for Deviled Eggs.
Also, tell me…do you have any weird food hang ups like I do with my mom’s deviled eggs? I can’t be the only one…comment below!
- 6 eggs
- 1/4 c mayonnaise
- 1 tsp. dry mustard
- 1/4 tsp. salt
- A pinch pepper
- Several dashes Tabasco
- paprika, to garnish
- Several hours ahead, hard-cook eggs: Set unshelled eggs out about 1 hour to come to room temperature. Place eggs in saucepan; add enough cold water to cover tops by at least 1 inch. Cover saucepan and bring water rapidly to full boil. Immediately remove pan from heat, or turn heat to very low to prevent further boiling. Let eggs stand in water, covered, 15 minutes.
- Cool eggs promptly and thouroghly in cold water to make shells easier to remove and to prevent dark surfaces on yolk. Remove shells by tapping entire surface of each until crackled; roll betweent hands to loosen shell, then peel, starting at large end. Dipping egg into bowl of cold water helps to ease off shell.
- Cut shelled eggs into halves lengthwise. Carefully remove yolks to small bowl; wet whites aside.
- Mash yolks with a fork until very fine and crumbly; then blend in mayonnaise, mustard, salt, pepper and Tabasco. Generously fill hollows in egg whites with yolk mixture, slightly rounding each. Garnish with a sprinkle of paprika.
- Refrigerate until serving time.
Deviled eggs are always a hit at parties. These look and sound fantastic!
I love the old recipe book!! Sometimes the classics still hold up! Deviled eggs are sooo yummy, and this recipe looks super easy! I usually add a bit of regular mustard. I will have to try it with dry mustard to see if there’s a flavor difference or if it’s just a moisture thing. Thanks!
I LOVE deviled eggs! I’ve never heard of using dry mustard before though, so I’ll have to try this out!m
Just in time for Easter dinner! I can’t wait to add these to my table right next to the ham.
Enjoy! Let me know if you love them as much as I do!!!
Ahhh…this reminds me of the delicious deviled egg recipe my grandma would make! I can almost taste that delicious goodness right now. And this recipe comes just in time for Easter when we’ll all have plenty of boiled eggs on hand after the holiday. BTW: Happy Easter! 🙂
Happy Easter to you too Denay…enjoy your holiday and your eggs!
Develed eggs are my favorite, but I was never sure how to make them. Definitely bookmarking this post!
Great…give it a try! It’s really so easy and they are soooo good!
Deviled eggs are an absolute must for Easter! I love them so much and I am right there with you on not straying from the original. 🙂
If it ain’t broke, don’t fix it, right?!
There’s so many different methods for hard boiling eggs and have been looking for the perfect one. Looking forward to trying this!
Thanks for stopping by Matt…let me know how this method works for you!
Tired of my recipe so I will give yours a try this weekend. Perfect timing
Candy, I think you’ll love it! Please let me know!
We are totally making deviled eggs for easter – my FAVORITE!!! These look delish.
Yes do it…such a yummy snack!!!
Yum! Our fave!
I am so excited for a new egg recipe – I bet the mustard is a perfect addition!
The mustard definitely gives the eggs a good kick!
Give me all the eggs! I’ve never heard of using dry mustard, such a good idea! Okay now I need to make these…and soon! I think I need to bring an extra app to Easter 🙂 Thanks!
Make them and let me know what you think! Enjoy your Easter!
Oh this post!!!! I am hungry right now and a deviled egg sounds wonderful 🙂 I am going to make these this weekend- thanks for a great post!! Have a great day, friend xo
Enjoy Jill!