Deviled eggs are kind of my thing. Whenever we go to a gathering that is potluck style, I love bringing a big platter of freshly made deviled eggs. Some of our neighbors raise pastured chickens and sell us their eggs for $2/dozen, and I hate saying no since we are their only customers, so some weeks we have 6+ dozen eggs to consume! I love making fried eggs, scrambled eggs, dippy eggs, egg sandwiches, potato egg salad, and baked egg dishes, but my favorite thing to make (and eat) are these deviled eggs.
- 12 Eggs (Two weeks old and pastured)
- 4 T. Mayonnaise (I like Hellmann’s Olive Oil)
- 1 t. Mustard
- 3 t. Apple Cider Vinegar (I like Bragg)
- ½ t. Real Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)
- ¼ t. Pepper
- ¼ t. Paprika
- Boil Your Eggs: To see how to boil an egg so that it is cooked to perfection and peels easily, check out my recipe for the perfect boiled egg.
- Make the Yolk Mixture: To be honest, I never really measure my ingredients here. I just add a big blob of mayonnaise until it’s nice and creamy, then I add a squirt of mustard, a glug of apple cider vinegar, a few dashes of pepper, and a generous sprinkling of salt. Then I keep tasting and adding and tasting and adding. It’s always best to start with too little of something and add more than add too much of something and have to start over! You can use the measurements I’ve listed above as a starting point to create the mixture that you like best. 🙂
- Fill the Eggs: I just use a spoon to fill the empty egg halves, but you could get super fancy with these cake decorating tips and bags.
- Finishing Touches: I like to lightly sprinkle paprika over all the eggs when they are filled. (I don’t think they really look like deviled eggs without it!) I use a plastic egg serving tray, but this glass one would be nice too, or you might want something more portable like this or this. Enjoy!