Tuesday, April 19, 2011

Devilled Eggs

Devilled eggs are a wonderful addition to a buffet table, appetizer selection,
or served along with salads, cold cuts, buns and cheese.

Ingredients:
  • 6 large eggs, hard boiled
  • 1/3 cup mayonnaise
  • 1/4 tsp prepared mustard
  • 1/4 tsp salt
  • 1/4 tsp white or black pepper
  • 1 tbsp finely chopped chives or green onions
Method:
  1. Hard boil eggs and peel.
  2. When completely cooled, cut each egg in half.
  3. Scoop yolk of eggs into a small bowl. Add remaining ingredients and mash together well with a fork.
  4. Fill a pastry bag with filling and pipe into hollowed out egg white shells. Or, using a small spoon place little mounds into each shell. 
  5. To add a nice touch, sprinkle with paprika, very finely chopped parsley, or more finely chopped chives or green onions. Refrigerate until ready to serve. Best served the day it is made. If you want to make them the day ahead, get everything ready, seal shells and yolk mixture in separate containers and fill the next day. 


23 comments:

  1. Simple. Perfect. Always a delight at any picnic or potluck. :)

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  2. OH such a pretty display of devilled eggs.. .yum!

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  3. Devilled eggs for Easter...perfect! These look so good.

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  4. What a great spring time treat!

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  5. I just did a post on these, when you have a moment please check them out. I always get rave reviews! Your's look delicious!

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  6. Ocean Breeze...I did go over and peek at your blog. Looks like we have the same plate...and your recipe with the added ingredients looks wonderful.

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  7. Thanks Ladies! I was searching for something extra and simple to go with our Easter dinner. HOw can one forget to make Devilled Eggs?

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  8. Lovely. I didn't enjoy a deviled egg until well into my adulthood.

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  9. Oh I've been hungry for deviled eggs for such a long time. I just wish I could get pretty eggs. Whenever I peel mine they are only fit for egg salad :(

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  10. For Mistress of the Dark:
    Fresh eggs are harder to peel and when you are finished, they can be a mess. Whenever I have eggs that are a little older, these are hardboiled. Sometimes, I buy an extra dozen eggs, knowing I will use them in a week or two for hardboiled eggs. Some people I know are a little fanatical and won't use eggs they've had for more than a week. Growing up with chickens, I know that eggs can keep longer. The older an egg, the more it spreads out when you crack it in a pan.
    I love devilled eggs, but also like to chop hard boiled eggs up for salads and tuna sandwich spread, and sometimes, even with a little salt and pepper for a good snack. Eggs are good protein and light eating.

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  11. I love to hate them, hate the smell...love the taste.

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  12. What a beautiful presentation!

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  13. This was a staple for Sunday night Vaspa when I was growing up. I tend to forget about making them these days but they are perfect for summer picnics too. One tip I use for peeling eggs is: After draining the boiled eggs I run cold water into the pot and peel the eggs immediately under the cold running water.

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  14. Thank you for not adding pickles or relish. I don't mind a little dill pickle juice, just not pickles in them.
    For Easter a friend uses food coloring in the yolks to make different colors!

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  15. Love these!! Can't wait to try your recipe. These ones look and sound amazing.

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  16. We love deviled eggs, I found that if you add about a teaspoon of pickle juice, it really adds to the flavor of the filling. Thanks for a fantastic recipe AND for the photo...how pretty.

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  17. a little bit of fresh dill is quite nice in deviled eggs. add a frothy little frond on top for a pretty presentation.

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  18. Hi
    You ladies are so cute and homey, it makes me want to come visit and bring something great to share offer coffee. I have a pic of my grandma and family in a car just like that.

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  19. I always add a bit of curry powder too. YUM.

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  20. Simple and tasty, but would cut back on the salt. We found them quite salty.

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  21. My family enjoys a good deviled egg. My problem is taking the shell off. I have a problem with the eggs sticking to the white or the white coming off with the egg. Help, any good advice as to what I may be doing wrong?

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  22. I have heard many people discuss how long to cook the eggs to make hard boiled eggs. Would love to hear about your method and how you can tell if eggs are fresh or old. I've volunteered to make deviled eggs for an occassion and have gone through hell peeling the eggs, ended up throwing so many away, cried and people at the occassion said "They must have been fresh eggs!"
    Do you start out with eggs in cold water, let the water boil and then time how long to boil. If you boil too long the inside yolk will be touch and dark looking. Everybody has their own methods. Would be great to hear many different successful versions.

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    Replies
    1. Julie has a great post on boiling eggs that I think you will find helpful. You can find it under Tips and Thoughts at the bottom right side bar. She has a short video as well. I wish you success. Kathy

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