Easy Deviled Eggs

This recipe is so easy and perfect for Easter/Passover celebrations.  You can make these deviled eggs ahead on the night before, and serve them at your own gathering or take them to someone else’s.  They are creamy with a touch of spice and tartness.  Chef Kendrick Dopps says she created this recipe to offer a slightly different flavor than the traditional deviled eggs.  However, feel free to make them your own by adding your own creativity.  Have fun and enjoy!

In case you were wondering about the history of deviled eggs and where they got their name from, here’s a brief history lesson first!

Deviled eggs, also known as stuffed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients, They are said to have first appeared in ancient Rome, where they were traditionally served as a first course. Today the dish is popular in Europe and in North America. In regards to how they got their “devilish” name, it may not be at all what you are thinking. According to the Oxford English Dictionary, in 1786 to “devil” a food means to cook it with a spicy seasoning or over very high heat. It was thought that this association grew from the similarly high heat that would presumably come from the depths of hell. Deviled eggs are boiled, so that’s the reason they are named so “devilishly”!

Deviled Eggs Recipe

Ingredients:

  • 12 large whole eggs
  • 1/4 cup mayo (for a “skinny” deviled egg use greek yogurt instead of mayo)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons diced pickles
  • 1 tsp pickle juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Optional: Dash or two of Tabasco or Sriracha sauce
  • Optional: Drop or two of white vinegar
  • Top with minced, raw red bell peppers (beautiful color and texture change)

Directions:

  1. Place eggs in a large saucepan and cover with water and add a dash of salt.
  2. Transfer to stovetop over high heat until water begins to boil.
  3. Boil for one minute, cover with lid, and remove from heat.  Allow to sit for 17 minutes and then drain and transfer to an ice bath.
  4. Peel eggs and set aside.
  5. Slice eggs in half lengthwise.
  6. Remove yolks and transfer to a medium-sized bowl.
  7. Add mayo, mustard, pickles, pickle juice, salt, pepper, and Tabasco/Siracha sauce.  Use a fork to mash well. Option: Add 1 Tbsp. butter (for non vegans) to the mixture when hot.  It can add a little more flavor.  It’s great without it though! If you need to make the mixture softer, more liquid like a dash or two of white vinegar can add some tart freshness.
  8. Spoon filling into each egg white.  Sprinkle with red peppers and serve.
  9. Options: If you don’t have the red peppers, then you can top with Paprika and minced chives or a couple pieces of minced pickles,  or some minced parsley or cilantro.  Have fun with these.  You could even add diced bacon if you eat meat. Taste as you go.  If you want to try something new, spoon a tiny bit of egg mixture in another bowl and add some other things.  Make them your own!