Deviled eggs have always been a favorite with my family. We love them on holidays, for family gatherings, picnics, and just as a side dish for any meal.
Paprika (To sprinkle on top)
Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling! Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water. Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time. Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.
Once peeled, slice the eggs lengthwise and scoop out the center yolks. In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika. Enjoy!
Note: I have used honey mustard in deviled eggs, too. It’s good.
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Filed under: Deviled Eggs, eggs Tagged: | brunch, cooking, deviled, Easter, easy recipes, eggs, food, Holidays, mayonnaise, mustard, recipes, side dishes, southern lady
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That’s a good tip about letting the eggs come to room temperature before boiling. Does that help them peel easier? I am horrible at peeling boiled eggs. I do add salt to the water but I’ve never tried room temperaure eggs – thank you!
Yes, Brandie. I think having the eggs at room temperature does help. Have a great Easter.
Finally! Someone who makes deviled eggs like I do!! My husband puts VINEGAR in his. *Blechhh* I’m wondering about the room temperature egg tip, too.
Great tips! Love the recipe too! Great job as usual
Great tips and recipe! Awesome job as usual
Thanks so much Cindy! Have a great Easter.
I wonder if I used dill pickles instead of sweet pickles what they would be like. I can have all the rest of the items.
Marci, I think the dill pickles would work fine. Have a great Easter. Judy
I always use dill pickles, and when I seen they used sweet I was going to ask my husband if he would prefer the.
I like this recipe because it’s nice and simple, which I think deviled eggs should be. Great tip on the salt, I’ve never tried that. I do the cold water trick too. Just makes it neater. I still manage to mangle at least one, but nothing wrong with a little snack while you cook.
I never thought to let the egg get at room temperature, you always have such good tips. Thank you for coming by. Have a nice Easter.
I’m not a big fan of eggs, but my kids love them. Great recipe to try. Thanks Judy! And have a wonderful Easter.
[...] Great Deviled Eggs [...]
Thanks so much for the advice to have PERFECT hard boiled eggs. I have issues with peeling mine
Great advice, thanks!
So only 6 minute for 6 eggs, is this right? Have I been over cooking my eggs all these years? Can you clarify, I could experiment, but I really don’t want to waste eggs. Also I only want to make 2 eggs. Just for myself, 2 minutes can’t be right can it? Thank you in advance for clearing this up for me.
Hi Mary, If you are only making two eggs, I would go 3 just to be safe. It can’t hurt to go a little longer. Remember, your water is already at a rolling boil the way I do them, when you put the eggs in. I can’t remember just doing 2 at any time and don’t want to advise you wrong.
If you are overcooking your HB eggs they will have a gray-green halo around the yolk. Just a thin line usually, not a gross mess.
Ahhh, that’s the timing trick, to have the water at a rolling boil. Will try the room temperature trick (I’m so afraid the eggs will crack) and use a ladle to lower them into the water. Will do 6 and will let you know my results.
I didn’t know it was National Deviled Egg day, something to do with Halloween maybe?? As in, “those little devils that egged my house on Hallowe’en” or “didn’t need to throw all those eggs on Halloween so I’d better make some yummy deviled egg:)” This looks delicious, as always!
I saw that this was national deviled egg day earlier and I had to re read what I was seeing. Who knew?
I forgot to send cards for this wonderful day. Dang it! My bad.
Thanks again for the wonderful recipe.
The easiest and best way I have found to boil eggs that peel great is:
at least week old eggs, place eggs in water, bring to a boil, cover and remove from heat. leave them until cooled down to touch, add ICE to water. crack eggs place back in the water. peel, under cold running water if necessary. works flawlessly, almost every time.
Just a few suggestions I learned from my mother many years ago… add a teaspoon of dried parsley flakes, a half-teaspoon of garlic powder to the mix, and if you’re gonna’ be true to your southern roots, for Aunt Bea’s sake, use Duke’s Mayo, not that yankee stuff, Hellman’s! The brand of prepared mustard really doesn’t matter but the mayo sure does!
Glen, We sometimes have a hard time finding Duke’s Mayo in Ky. Hellman’s is used by a lot of people around here. I have tried them both ways and cannot see a big difference myself. I guess it’s whatever you are used to.
I found Duke’s moyo at the Dollar Tree!!! Can you believe it?
My mom always hardboiled an extra egg for every half dozen eggs. She used the extra yolk to make sure there was plenty of filling for the eggs. The only difference in what I learned to do is that we skip the pickle.
My recipe almost. I’ve never added sugar. I’ts a big hit at my house because they are sooo good! I agree on the Dukes Mayo, anytime! I love seeing the post of yours, you do a great job. Thanks:)
A tip on peeling
HB eggs my husband heard on Paul Harvey years back. Essentially boil to your directions or other proven (I put cold eggs in water,bring to boil,turn off after 6 minutes, and let set in hot pot another 6/7 minutes (size dependent) but drain all the water from pot when done and bang the eggs around the pot & each other till shells are well broken…now run cold water over them (i throw in ice). Peel from the broad end and they mAy come off in one piece, but easier no matter! Chicken raising friend says the fresher the egg the harder to peel hard-boiled, and she now uses this method exclusively since I shared it. Try a few eggs first time till you get hang of it. One friend prefers cold water, ice.for a few minutes first…then the bumping around. Whole new concept to “egg-beating!”
You can also put eggs at room temp. And at least two weeks old (makes them peel great) into cool water and bring to a boil. Boil for one minute, shut the burner off and set the timer for 20 minutes. Roll the eggs after 10 minutes. Put iimmediately into a sink of ice cubes and ice water for 10 minutes. Take eggs and roll across your counter. When completely cool, peel …so easy and foolproof. I make 18 dozen eggs for a church salad luncheon and use yellow mustard, small amount of Marzetti coleslaw dressing and Kraft mayo, sugar, vinegar, salt and pepper. Decorate with halved green olives or paprika.
Love Deviled Eggs, and this is pretty much how my late mom and mawmaw made theirs…simple and delicious. They’ll certainly be on my Easter table this weekend. Happy Easter to you!
Happy Easter, Diane, and thanks.
Thank you so much for your boiling eggs tip. I just boiled a dozen eggs and they all peeled perfectly. You might say they almost peeled themselves. LOL!! Now I will finally have perfect pickled eggs. I’m rather new to your site and I love it. Thank you for offering all of your recipes.
You are so welcome, Rosie. The way I posted has worked for me for years. So happy it works for you, too, and thank you for letting me know.