Deviled eggs are one of those foods that can be made a million different ways. Ask ten people for their recipe for Devilled Eggs and chances are, you'll get ten recipes that vary in some way or another.
Some use shrimp. Some add bacon. Some toss in bits of ham. In fact, you can put just about anything in Devilled Eggs and still end up with something wonderful!
Devilled Eggs is an appetizer that is never missing from a holiday table in my family. Let me show you how we make ours, hope you enjoy them!
6 Hard boiled eggs
1/4 Cup of Mayonnaise
A pinch of salt
A pinch of ground black pepper
1 Large onion, diced finely
1/4 Cup of diced dill pickles
Paprika to garnish
This recipe will serve about 6 adults.
Boil your eggs and place them into a large bowl filled with cold water to cool down.
Once the hard boiled eggs have cooled enough to touch, remove the shell.
Be careful not to damage the eggs when doing this!
Once the egg shell has been removed, wash it to make sure that none of the shell has stuck to the egg.
Slice the eggs lengthwise and pop out the egg yolks.
Place the sliced eggs onto a Devilled Egg platter.
If a Devilled Egg platter is not available, use a shallow bowl.
You'll want to place the eggs close together to keep them upright.
Place the egg yolks in a medium sized bowl.
Break them up with a fork. Some recipes instruct you to mash the egg yolks; however, I prefer the consistency when they are just broken up.
Add the 1/4 cup of mayonnaise, the pinch of salt and ground pepper, diced onion and diced dill pickles to your egg yolks.
Use an electric mixer on the lowest setting, mix the ingredients together.
You may also do this manually with a fork or hand mixer.
Spoon the egg yolk mixture into the egg white slices.
Garnish by sprinkling on paprika.
For those who are not a fan of paprika, try parsley sprigs as a garnish.
Refrigerate leftovers for up to one day after preparing.
Pastry tubes can also be used to fill your eggs for a neater job.