Deviled Eggs are a classic for a reason
In our house summer means BBQ’s and birthday’s (We’ve got Uncle Alex and Logan in June, Oliver and Anna in July, and Bo and I in August). That means there are a lot of get-togethers happening in just three months. Growing up, I can’t think of a single summer party that didn’t have a big tray of deviled eggs sitting on the picnic table.
There’s a reason for that: they are absolutely delicious. I feel like lately, at least around where we live, people have forgotten about them. Or maybe they just see at them as Grandma’s food. I mean, yeah, they were, but that just means they’ve been perfected over generations.
When something has been around for this long. When it’s been lovingly carried from one house to the next. When the last one on the tray has been fought over between Uncles and Nieces, why would we ever stop making it.
But are they a pain in the ass to make? No. You’re good.
I held off on making these for so long. I don’t know why. I just always assumed they would be so hard to make, or time-consuming.
Once I actually made them myself I realized they’re one of the easiest things to whip up and bring somewhere. The hardest part is literally hard boiling the eggs, which, you can do ahead of time! And as long as you can boil water and set a timer, it’s a piece of cake.
Perfect hard boiled eggs:
Talking about hard boiling eggs, here’s how I do it:
- Carefully put your eggs in a pot. Cover with cold water until the water is 1 – 2 inches above the eggs.
- Set the pot over med-high heat and bring up to a boil.
- As soon as it reaches a boil turn the heat off and cover the pot. Set a timer for 10 minutes.
- While the eggs are sitting, fill a large bowl with ice water (a few handfuls of ice and then cold water)
- When the ten minutes are up, use a slotted spoon to immediately put the eggs into the ice water. Leave for 5 minutes. This stops the cooking process, and makes the shells easier to peel.
- When I’m done peeling each egg I dip it back into the ice water, just to get any little pieces of shell off, then set on paper towel to dry.
There, now that hard boiling the eggs is taken care of, the rest is a breeze. There are a ton of different deviled eggs out there. From spicy sriracha ones, to bacon ones (I’m going to have to get on those bacon ones). These are pretty classic though, the flavours that you grew up with, that your Grandma made, that you can never go wrong with. The filling is a simple case of putting everything in a bowl, combining with a fork, then just putting the yolk filling back into the egg white “bowls”. I used a piping bag with a star tip for a textured look, but they aren’t going to taste any less delicious if you just scoop it back in with a spoon.
I mean that too. Sophie (the baby), got ahold of the plastic wrapped tray at the door while we were loading up the car, and the eggs looked like a small dog had walked all over them – and still – every last one got devoured at the BBQ.
- 1 dozen hard boiled eggs, cooled and peeled
- ¼ cup mayonnaise
- 1 tsp dijon mustard
- 2 tsp pickle relish
- 1 tsp pickle juice
- 1 tsp sugar
- 1 tsp white vinegar
- 1 tsp freshly chopped fresh dill, plus more for garnish
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika, plus more for garnish
- hot sauce (like Frank's Red Hot), optional, to taste
- Use a sharp knife to cut your hard boiled eggs in half. Pop out the yolks and place in a medium boil.
- Add all remaining ingredients to the egg yolks, and mix well with a fork to combine.
- Scoop the filling back into the egg whites (or use a piping bag, or zip-lock bag with the corner cut out). Lightly sprinkle the tops with additional paprika and chopped fresh dill.
- Keep covered with plastic wrap and refrigerated until ready to serve. These can be made a day ahead and still taste great.
How to Hard Boil Eggs:
Carefully put your eggs in a pot. Cover with cold water until the water is 1 - 2 inches above the eggs.
Set the pot over med-high heat and bring up to a boil.
As soon as it reaches a boil turn the heat off and cover the pot. Set a timer for 12 minutes.
While the eggs are sitting, fill a large bowl with ice water (a few handfuls of ice and then cold water)
When the ten minutes are up, use a slotted spoon to immediately put the eggs into the ice water. Leave for 5 minutes. This stops the cooking process so you don't get the green ring around the yolk, and makes the shells easier to peel.
When done peeling each egg, dip it back into the ice water, just to get any little pieces of shell off, then set on paper towel to dry.