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What Easter dinner or picnic is complete without a plate of Deviled Eggs? Here’s an easy recipe for you to try.
Some folks like to add spices, relish, or even bacon to their egg yolk mixture. This is a very basic recipe to start with and you can add things from here, should you desire. If you require a larger number, simply double or triple the recipe to suite your needs.
An Easter Egg Hunt when I was Young – and a Fond Memory
When my husband and I were first married, I remember being in his grandmother’s kitchen where the women gathered all the decorated Easter eggs that the children had picked up in their baskets. They quickly went to work peeling and slicing them for deviled eggs. I always thought that was a neat idea and a great way to use all those boiled eggs!
Ingredients Needed to Make Deviled Eggs
- large eggs, boiled and peeled
- salad dressing (like Miracle Whip)
- honey mustard
- dill weed
- kosher salt
Instructions for Making This Recipe
Gather all ingredients so that you have everything close at hand on the counter or table. Prepare a large bowl or your sink with icy water.
Place refrigerated eggs in a small to medium saucepan and fill water to cover eggs 1-2 inches. Bring to a full boil.
Remove from heat and cover the pan with a lid. Allow the eggs to set for 12-13 minutes. Drain off hot water, and then submerge them in the prepared ice water.
Placing the hot boiled eggs in ice water should aid in easy peeling.
Peel eggs and place on plate. Slice eggs in half and separate out the cooked yolk into a small mixing bowl. Place the egg white halves on a large plate for assembling.
Add to the cooked yolks, the salad dressing, honey mustard, dill weed, and salt. Mash together with a fork or process with an immersion hand blender until creamy.
I have substituted dried parsley for the dill. Both are good.
Place creamed mixture into a cake decorating tool and fill cooked egg whites. Sprinkle with paprika. Chill well before serving.
Sprinkling the eggs with paprika is an old tradition that I like to practice. It just adds a little something special to the display.
Transporting and Serving Deviled Eggs
And by all means, serve these lovelies on a pretty Egg Tray, if you have one. It always looks very nice on a table. You can often find glass trays at garage sales or antique markets for a few dollars. You have my permission to search for pretty dishes any time you feel like it. And I have yours, too, right? I adore shopping at antique markets, but that’s an entirely different blog post that I’ll save for another time!
If you are the chosen one who has been requested to bring Deviled Eggs to your next family gathering or church potluck, you may want to invest in a plastic Egg Carrier, which would be very handy for transporting them. You can sometimes use these carriers for other items, like cupcakes or cookies, which is also nice.
This recipe makes 12 pieces, but you may easily double or triple the recipe to suite your needs.
- 6 large eggs boiled and peeled
- 3 tablespoons salad dressing (like Miracle Whip)
- 1 teaspoon honey mustard
- 1/4 teaspoon dill weed
- pinch kosher salt
- Place cold eggs in a small saucepan and fill water to cover eggs 1-2 inches. Bring to a full boil. Remove from heat and cover with a lid. Allow them to set for 10-12 minutes, and then submerge them in ice water. This should aid in easy peeling. Peel eggs and place on plate.
- Slice eggs in half and separate out the cooked yolk into a small mixing bowl. Place the egg white halves on a large plate for assembling.
- Add to the cooked yolks, salad dressing, honey mustard, dill weed, and salt. Mash together with a fork or process with an immersion hand blender until creamy.
- Place creamed mixture into a cake decorating tool and fill cooked egg whites. Sprinkle with paprika. Chill well before serving. Makes 12.