Deviled Eggs

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 are 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.


Deviled Eggs

Recipe by Micha

A staple of potlucks, picnics, and summer gatherings.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes plus chilling

Yield: 8-12 halves

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

Cooking Directions

Cut eggs in half lengthwise. Scoop out yolks and place in a bowl.

Mash with a fork until the size of breadcrumbs, add 1/4 cup mayonnaise, mustard, onion powder, salt and pepper. Mix well and add more mayonnaise if needed. Place spoonfuls of the yolk mixture into the wells in the egg halves.

Chill before serving and keep cold.

Ingredient Spotlight


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Comments

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

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