There are many variations of Deviled Eggs but the basis is always similar. A hard cooked egg with the yolk removed and mixed with a creamy ingredient such as mayo and a spicy component like mustard or hot sauce
This is our go-to recipe and it’s always a crowd pleaser! Not to mention easy to whip up!
I have a dozen hard cooked eggs and I’ve measured out 1/2 cup of mayonnaise, 1 teaspoon each of Worcestershire Sauce, Red Hot & Dijon Mustard, a pinch of kosher salt and a tablespoon of milk. I’ll explain the milk in a minute… just trust me
Mix the mayo, worster, hot sauce, mustard & kosher salt until combined
Slice the hard cooked eggs in half lengthwise and pop out the yolk. Add to the bowl and mash. I like to use a pastry cutter but you can use two forks or whatever works for you!
Ok Lucy, so now I’ve got some ‘splaining to do. I’m not sure that I’ve ever read a Deviled Egg recipe that uses milk, but to thin it slightly and not change the taste, it’s the best way to make squeezing those creamy yolks out of the plastic baggie a really “smooooth” process. Pardon my pun
Add in a tablespoon of milk and I’ve used a teaspoon of hot sauce, but please feel free to add a little more or less depending on your heat level preference. But remember, these eggs are deviled!
Stir until well combined and spoon into a disposable plastic baggie. Chill for at least 30 minutes
Right before serving time, snip a tiny corner off of the plastic baggie and pipe the tasty yolk mixture into the egg white halves
I like to sprinkle with smoked paprika and a few snips of fresh chives
The Romans had it right… “ab ova usque ad mala” which literally means from eggs to apples
From the beginning of the meal to the end!
Let’s start with Deviled Eggs and end with dessert! We’d love to hear your favorite sweet end to a meal!
A special thanks to our friend Amy for guest starring as our hand model & taste tester!
Simply Sundays! ~ Deviled Eggs
One dozen hard cooked eggs
1/2 cup of mayonnaise
1 teaspoon of Worcestershire Sauce
1 teaspoon Red Hot
1 teaspoon Dijon mustard
Pinch of kosher salt
1 tablespoon of milk
Paprika and fresh chives for serving, if desired
Mix the mayonnaise, Worcestershire Sauce, hot sauce, dijon mustard & kosher salt until combined
Slice the hard cooked eggs in half lengthwise and pop out the yolk. Add to the bowl and mash; add in milk and hot sauce
Stir until well combined and spoon into a disposable plastic baggie. Chill for at least 30 minutes; right before serving time, snip a tiny corner off of the plastic baggie and pipe the tasty yolk mixture into the egg white halves
Sprinkle with smoked paprika and a few snips of fresh chives, if desired
Tools used to make this recipe
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