Deviled Eggs

Deviled Eggs are a staple at family holiday gatherings and potlucks.

deviled eggs

One thing I’ve noticed about going to any potluck, or as my church calls them covered dish dinners, is there are always at least 2 kinds of deviled eggs. I’ve seen deviled eggs with relish in them, there is always at least one platter of them that have been sprinkled with paprika, and occasionally I’ve spotted pimiento stuffed olive topped eggs as well.

My family likes deviled eggs pretty straightforward: egg yolks, mayonnaise, a hint of mustard, and a couple basic seasonings. The great thing about this recipe is it’s made of staples so you can whip up a batch for any last minute potluck or barbecue need.

I cook my eggs in my Instant Pot but whatever is your favorite way of making hard boiled eggs will work perfectly. You could even pick up some pre cooked ones from the grocery store if you’re really pressed for time.

These would be great served with Cajun fried chicken, slow cooker baked beans and Alabama Sweet Tea

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Deviled Eggs

A staple of potlucks, picnics, and summer gatherings.

Ingredients

  • 4-6 eggs hard cooked
  • 1/4-1/2 cup mayonnaise
  • 1/2 teaspoon yellow mustard
  • 1/4 teaspoon onion powder
  • To taste salt
  • To taste black pepper

Instructions

  1. Cut eggs in half lengthwise. Scoop out yolks and place in a bowl.
  2. Mash with a fork until the size of breadcrumbs, add 1/4 cup mayonnaise, mustard, onion powder, salt, and pepper.

  3.  Mix well and add more mayonnaise if needed. Place spoonfuls of the yolk mixture into the wells in the egg halves.

  4. Chill before serving and keep cold

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This post may be linked to these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday

Comments

  1. Love deviled eggs, but you forgot the paprika.

  2. I love this straight forward version of deviled eggs! Pinned! XOXO

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