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deviled eggs

Ramona King

Classic Deviled Eggs

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Celebrate National Egg Month with these crowd pleasing deviled egg recipes 

To celebrate National Egg Month and the arrival of picnic season, let's make a variety of stuffed eggs. Whether you call them deviled eggs or stuffed eggs, these are a staple for potluck meals, picnics and cookouts. They also can be "dressed up" to serve as a unique appetizer for luncheons or parties.

Always remember to boil an extra egg when you prepare deviled eggs. The plated eggs should have an ample amount of filling. There are few things as sad as skimpy deviled eggs on a gorgeous egg plate. Finely chop the extra egg white in your filling. Your diners will never know they are enjoying that little "extra" in their deviled eggs.

But first, you'll need to boil the eggs. My favorite method is to place the eggs in a large saucepan, cover them with water and then bring the water to a boil. Then let the eggs sit off the heat for about 10 minutes in the hot water. This way, the whites are firm but still tender, and the yolks are set but still creamy. When the time is up, use a slotted spoon and transfer the eggs to a large bowl with ice cold water for a few minutes. When cool enough to handle, peel the eggs.

When cooled, you'll follow this step for each recipe below: Carefully peel the eggs and slice lengthwise. Remove the yolks and place them in a small bowl. Using a fork, mash together the yolks and the finely chopped white from one of the boiled eggs. Place the remaining halved egg whites on the egg plate.


Deviled Eggs with Whole Grain Dijon Mustard and Capers

Ingredients
7 large hard-boiled eggs (see story above)
1 to 2 tablespoons mayonnaise
1 1/2 teaspoons whole grain Dijon mustard
Dash of salt
Freshly ground black pepper
2 teaspoons capers, drained
sweet or dill relish (optional)

Instructions
Stir 1 tablespoon mayo, mustard, seasoning and capers into the mashed egg yolks and whites. Add additional mayonnaise if needed. When filling is well combined, using two teaspoons, carefully fill the egg whites. Refrigerate until ready to serve.

Whether to use sweet or dill relish is a personal choice. Feel free to use whichever you like to taste. 


Springtime Picnic Sweet Pickle Relish Deviled Eggs

Ingredients
7 large hard-boiled eggs (see story above) 
1 to 2 tablespoons mayonnaise
1 1/2 teaspoons yellow mustard
Dash of salt
Freshly ground black pepper
1 tablespoon sweet (or dill) pickle relish
Paprika or chopped chives for garnishing

Instructions
Stir 1 tablespoon mayo, mustard, seasoning and relish into the mashed yolks and reserved whites. Add an additional tablespoon of mayonnaise if needed.

When filling is well combined, using a teaspoon, carefully fill the egg whites. Garnish with either paprika or chopped chives. Refrigerate until ready to serve.


Creole Deviled Eggs 
This is a unique recipe for deviled eggs for the next potluck or cookout. The spiciness of the Creole mustard, the hot sauce in the filling and the sprinkling of Creole seasoning on top as a garnish provide a great burst of flavor.

Ingredients
7 large hard-boiled eggs (see above)
2 tablespoons mayonnaise
2 to 3 teaspoons Creole mustard
1 tablespoon dill (or sweet) pickle relish
1 to 2 drops of your favorite hot sauce
Creole seasoning

Instructions
Add mayonnaise, mustard and pickle relish. Stir to combine and taste and adjust seasonings if needed.

Gently fill the whites piling the filling high. Lightly sprinkle the tops of the eggs with Creole seasoning. Refrigerate until ready to serve.

For an elegant presentation, top each deviled egg half with a small boiled, peeled shrimp before garnishing with the Creole seasoning.


Author image

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. You can contact her at fleurdelolly@yahoo.com.

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