Traditional Deviled Eggs


Traditional Deviled Eggs

Traditional Deviled Eggs
Traditional Deviled Eggs

Deviled eggs will never go out of style. That's why it's a good idea to have a classic deviled eggs recipe on hand. Traditional Deviled Eggs can be served at many occasions. They're a great way to use up colored Easter eggs, they're portable for picnics, and they go fast at potlucks. It's great to master the basics, so this classic recipe is a good one to start with if you've never made deviled eggs before. You'll be happy to know they don't require many ingredients and they'll be ready within an hour.


Preparation Time20 min

Cooking Time20 min

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I love deviled eggs and this traditional deviled egg recipe is one of them. This is perfect for parties, you can bring this to potluck parties, cocktails, and party at home served together with canapes and other finger food.

I love deviled eggs. They actually now sell a mustard that has cayenne added to it. Adding the paprika looks really festive. I never bother putting the yolk mixture into a bag and piping it. It always seems like a waste cause you can't get everything out of the bag. I just use a spoon or fork to fill the white halves.

Here is another tip for peeling hard-boiled egg. When the eggs are done for your allotted amount of time, turn out the boiling water and cover the eggs in the same pot with cold water from the faucet. Let them sit in the water for at least 20 minutes to half an hour. Then peel and the shell should come away easily. If you are still battling you can peel them under running water but this is not ideal due to the water wastage!

I find sometimes when you boil eggs, especially hard boiled as they are in longer, the egg shells crack and you end up with a topping of white foam on your boiling water which then spills over. I have found these tips to prevent that from happening. Put your eggs in the pot you are using BEFORE adding any water, then add the water from the faucet. This brings them to room temperature slowly, therefore preventing cracking when ice cold from the fridge. Also add in a teaspoon of white vinegar.

I normally don't eat devilled eggs, but when I saw this recipe I decided I had to atleast give it a try, and I wasn't disappointed. It was really simple and easy to make, and tasted delicious. I however didn't use cayenne as I don't like spicy foods too much.

I like deviled eggs any time of year. When I hard boil eggs, they don't always turn out perfect. Some times when the white breaks, I just give up and chop everything up and make egg salad. I am a fan of plain yellow mustard, not dijon, and I always sprinkle paprika on my eggs (it just looks pretty)

Whenever I use diced celery in a delicate salad like egg, chicken, or tuna salad, I use a trick my mom taught me. You pull the tough outer strings off the stalk of celery before dicing. Using a paring knife with the flat edge against your thumb, you grab the strings at the widest cut end of the celery stalk and pull the thicker fibrous strings off.


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