Classic Deviled Eggs
Am I the only one that associates deviled eggs with Easter? Clearly you can enjoy the little gems all year round but I find I only feel good about making them in the spring. Whatever. Issues.
Thanks to the preparatory post on perfect hard-boiled eggs, we have all the tools we need to make deviled eggs. Cause, you know, they are such an intense culinary project and all.
This recipe is a slight adaptation on the deviled eggs my mom used to make growing up and they are simple, classic and delicious.
Here’s the beauty of deviled eggs: they are wildly adaptable. Sometimes I feel like a bit more yellow mustard. Other times, I can’t be stopped from throwing in a bit of blue cheese and sprinkling with bacon.
You really can’t mess them up unless you decide to add pickles. To which I say, pickles have no place in deviled eggs (sorry if this offends your soul).
I’m excited to eat my fill of deviled eggs over the next few weeks and then not see them again until next spring. That’s kind of how deviled eggs and I operate.
Even though I’m a seasonal deviled egg eater, I feel very fulfilled knowing I have a tried-and-true recipe to pull out when it becomes Time For The Deviled Egg to Appear.
Variations: the recipe, as written, is a fantastic base for classic deviled eggs. You could do a million variations of this recipe. My favorite is to add a few crumbles of blue cheese to the filling and instead of paprika, sprinkle cooked, crumbled bacon on top of the deviled eggs. Wow. Vinegar: I prefer red wine vinegar here but you can really experiment with any type of vinegar you have on hand. Mayo: if you enjoy making and eating homemade mayo, this might be the time to break it out since the mayo flavor really comes through on deviled eggs. Good tasting mayo is key here. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Classic Deviled Eggs
Ingredients
Instructions
Notes
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