These Classic Devilled Eggs are Simply Perfect! The Devilled Eggs you grew up eating at Potlucks and Backyard Barbecues. This Easy Recipe will be your Go-To when you want a Nostalgic and Delicious Appetizer.
How was your Easter weekend??? Did the Easter Bunny bring lots of candy? Did you dye eggs? Have an egg hunt? Eat ham and pineapple stuffing? Get lots of cute photos of chocolate-smeared chubby cheeks?
I’m so blessed to be able to answer yes, yes, yes, yes, and yes. Yesses all around! It was a really great weekend, sunny and clear, and mostly relaxing. I unplugged! whew… felt good.
And today! It’s Monday and it’s beautiful and my kids are home on Spring break for one more day. They’re busy nibbling on chocolate bunnies and watching cartoons in their jammies (at one o’clock in the afternoon!). And I am just enjoying the heck out of the slow pace, and feeling the urge to just dial things back for a bit. Creating recipes that are unique and fancy and different is so exciting, but every now and then, you just want to do something slow and easy. Something that takes you back to your childhood. Today I’ve worked out a recipe that is exactly what I remember nibbling on, during the sticky summers I spent in Northeast Philadelphia, with my mom and dad and our neighbors, on their back patios. We’d gather in our bathing suits and run through the sprinklers, while all the grownups played cards and drank beer. Devilled eggs were always the star of the picnic table.
Over the last few years I’ve noticed that devilled eggs are making a comeback, and I’m so glad. They are such a great snack/nibble/appetizer. Especially with a cocktail. They’re so totally adaptable, and they taste great with all sorts of add-ins. I’ve seen them made with all kinds of fancy ingredients, like fresh herbs, smoked salmon, horseradish, Sriracha, goat’s cheese, beets, and even caviar! I have no doubt they are all amazingly delicious and I would enjoy every last one of them. But my heart will always belong to this simple recipe.
It’s only seven ingredients! And it takes all of 5 minutes to throw together, once the eggs are boiled and peeled.
Speaking of boiling and peeling eggs- I know that a lot of people have a struggle with this. How long to boil, and how to get them to peel easily. I’ve been doing mine this way for ever, and I never have a problem. I don’t get the gray-green ring around the yolk, and they always slip right out of their shells. I hope you’ll try my egg-boiling method and have as much success as I always do! It’s not rocket science but it always seems to work for me.
For today’s post I have used leftover Easter eggs. It’s always been tradition in my family to eat the hard boiled eggs we dyed, during the week after Easter. My mom used to chop them up into egg salad and pack them in our lunches when we were kids. You can do that with this recipe too! Just chunk up the whites and add them in to the yolk mixture. So good layered between two slices of whole wheat bread!
Eggs get sliced in half long-ways, and the yolks popped out into a bowl. Mash them to a powder with the back of a fork. Then stir in the mayo, mustard, sugar, salt, and pepper. You can make them fancy by piping the mixture into the egg halves with a pastry bag, or you can just be “rustic” about it, and use a spoon. My mom and her neighbors used a spoon, so I use a spoon.
- 6 large eggs
- ¼ cup mayonnaise
- 3 tablespoons yellow mustard
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- a pinch of freshly ground black pepper
- a few shakes of paprika
- Place the eggs in a small pot and cover with cold water. Place a lid on the pot, and heat on high until boiling.
- Boil for 10 minutes, covered.
- Drain the hot water off and place under cold running water.
- Crack the eggs all over and peel off the shells. Give them a quick rinse under cold water to make sure there aren't any bits of egg shell sticking.
- Halve the eggs, lengthways, and place the yolks in a bowl. Mash the yolks with the back of a fork.
- Stir in the mayo, mustard, sugar, salt, and pepper.
- Spoon the mixture into the egg halves and sprinkle with paprika.
A pinch of paprika makes them extra devilish.
These devilled eggs aren’t spicy, but you could easily make them so with a pinch of cayenne. They’re creamy, tangy, a little salty, and completely addictive. Personally, I think they are perfect in every way