Starters

Deviled Eggs

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

These are our favorite new measuring cups

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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!

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Stir until well combined and spoon into a disposable plastic baggie.  Chill for at least 30 minutes

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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

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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!

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Enjoy!

Simply Sundays! ~ Deviled Eggs

  • Servings: 24 egg halves
  • Difficulty: Easy
  • Print

Ingredients

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

Directions

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

Royal Classique 10 Piece Professional Grade Stainless Steel Measuring Cups and Spoons Set with Soft Silicone Handles for Easy Grip

Farberware Paring Knife and Cutting Board Set, White/Blue

OXO Good Grips Dough Blender

Anchor Hocking 2 Quart Glass Batter Bowl With Lid

KitchenAid Classic Silicone Scraper Spatula

© Simply Sundays 2016
All rights reserved

2 comments on “Deviled Eggs

  1. I love eggs in all forms, but for some reason, have never had them devilled. Your post inspires me to try it out!

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