Deviled eggs are a staple item in the South for a proper dinner. Since a boiled egg is part of the Passover seder plate, this is a natural extension for the main meal.
Why would anyone take all the time and effort to do this? Because it tastes SO GOOD!
And it looks pretty on your table.
Copyright 2024 Elizabeth Shulam
Deviled Eggs
Prep time: 15-25 minutes, plus egg peeling time
Servings: 24
Ingredients:
13 eggs
mayonnaise
yellow mustard
apple cider or white vinegar
pinch of sugar
salt and pepper to taste
paprika
Directions:
In a large pot, hard boil 13 eggs. Set aside one egg for your seder plate. Use the other 12.
Peel the egg shells.
Cut each egg in half long ways.
Scoop out the egg yolk and place in a. medium sized bowl.
Arrange the eggs white halves on a dish, preferably a deviled egg platter.
Mash your egg yolks.
Add in increments to the egg yolks, @tablespoon of mayonnaise, @tablespoon of yellow mustard, 1/2 teaspoon of cider vinegar, and a pinch of sugar. The mixture should not be runny, but smooth and thick. Just add slowly.
Scoop the mixture with a tablespoon and fill the egg whites. Some people use icing bags to fill.
Sprinkle paprika, if preferred, for a garnish.
Notes:
I can make these in my sleep. It is mandatory for all Southern girls to know how to make these.
Hard boiled eggs can be mean and not peel well, so always add extra eggs if you can't peel eggs well.
If you lose your patience assembling pretty deviled eggs, just give up and turn it into an egg salad!!