Posts Tagged ‘Eggs’

Deviled Eggs

Growing up, deviled eggs were served with Sunday dinner and most holidays. They were a simple side-item and always delicious. My mom knew how to make THE best deviled eggs. No surprise there, right? The first time my husband had her eggs, we learned to always make extra! He will devour them.

These days, you see all kinds of fancified deviled eggs on restaurant menus, especially down south. Yes, they’re good served most ways, but for me, I like them simple, maybe with a little added topping.

The first thing to keep in mind when boiling eggs is to use eggs that aren’t super fresh. I know that sounds weird. Wouldn’t you normally want the freshest of ingredients? Well, with eggs, if they’re a little older, they peel easier.

The second thing to keep in mind is to not overcook them or cook them too fast. When you do, you’ll get a gray ring around the yolk.

The best appliance I’ve found for cooking eggs is this handy dandy egg cooker from Chef’s Choice. If you boil or poach a lot of eggs, it’s worth every penny. Plus, it will cook the eggs to your choice of doneness.


For deviled eggs, I put the setting just beyond medium, and after the beeper goes off, I leave them under the lid for an extra 5-10 minutes, depending on the size of eggs, and for deviled eggs, I suggest jumbo size. Then, I put the them in ice water to stop the cooking. This will also cool them down faster, so you can begin peeling them sooner.

If you don’t have an egg cooker, boil the eggs for 5-8 minutes, turn off the heat, cover, and let them sit for 10 minutes.

A tip for peeling eggs: Tap each end of the egg on the side of your sink, and peel from there. Tapping the body of the egg may tear the white part. You don’t want that, especially with deviled eggs. You want them to stay in tact and pretty.

Now, let’s get to the good part– deviling the eggs.

Peel all your eggs, cut them in half, and put the yolks in a bowl, and the halves in a deviled egg holder or a platter.

Mash the yolks with a potato masher and get them to a crumb-like consistency. Like this:

Now, add the mayonnaise and whisk.

Add sour cream and whisk. It should now look like this:


Add just a touch of yellow mustard. Seriously, just a touch…


Add salt and pepper and whisk.


Now, put the bowl in the freezer for 10 minutes. This helps the mixture firm up just a bit, which will make filling the eggs easier.

After 10 minutes, you can fill your eggs by spooning the mixture into your eggs or you can use a pastry bag or a zippy bag with one corner cut. I use my pastry bag.

For added decoration, and flavor, I always sprinkle a little smoked paprika on top. I find it’s easier to put the paprika in my hand, then use my fingers to sprinkle. This allows more control over how much gets on each egg.


I normally like to dice a green onion and put one piece on each egg, but silly me forgot the onions at the store today, so my eggs will have to go without this time.


These are a good addition to almost any meal. Sometimes, I just have them in the fridge for a mid-day snack. They’re also good to have at a party for hors d’oeuvres or appetizers.


What you’ll need:

9 jumbo or large eggs– boiled, peeled, halved, and yolk removed.

1/3 cup mayo

1/3 cup sour cream

1/2 teaspoon of mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Paprika (as much or as little as you like)


Boil the eggs, peel them, cut them in half, and put the yolks in a bowl, and the halves in a deviled egg holder or a platter.

Mash the yolks with a potato masher and get them to a crumb-like consistency. Add the mayonnaise and whisk. Add sour cream and whisk. Add yellow mustard, salt, and pepper and whisk. Put the bowl in the freezer for 10 minutes to let the filling set up a little, which will make filing the eggs easier.

Fill the eggs. Sprinkle paprika on top.


If you’d like, you can add all kinds of toppings to your deviled eggs. Here are some suggestions:

Crumbled bacon

Sun-dried tomato

Roasted red pepper

Green onion


Pickled red onion

Smoked salmon or Nova Lox

Jalapeños (pickled or raw)

Slice of green or black olive

If you’d like a little crunch or texture inside your deviled eggs, finely dice some onion and put it into the mixture.

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