It would not be Easter without deviled eggs. They 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!
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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 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.
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.