One of my most favorite things my mother makes are Deviled Eggs. She uses a simple, basic recipe and they are outstanding. In fact, they are the only Deviled Eggs I’ll eat! I have this weird thing where I’ll see Deviled Eggs at a party or at brunch in a restaurant, but I just can’t make myself try them…I just know they won’t be the same as my mom’s!
Her Deviled Eggs are of the classic, no-nonsense variety. I can remember one spring a new cooking magazine arrived in the mail and the cover boasted: “Deviled Eggs 3 Ways.” My mom and I paid that article no mind, but it caught my dad’s eye and he insisted she try out those new eggs for Easter that year. Well let me tell you, I can’t even remember what the 3 flavors were, but I can remember we were all so disappointed that we didn’t have her traditional, delicious eggs. We’ve never strayed from the original since!
The recipe my mom uses comes from a 1967 Good Housekeeping cookbook that is hanging on by a thread. It’s avocado green, it’s got masking tape up the spine, several pages are falling out and bent and it actually has a .79¢ sticker on the front!!! The Deviled Egg recipe falls in the “Salads & Relishes” section. And though my mom has been making these eggs forever, she still pulls out that cookbook to double check the amounts of each ingredient every time she makes them.
Hard boiling eggs can be intimidating. If they don’t cook long enough, they yolk can have wet spots. If you cook them too long, the yolk can turn a green/gray color. I’ve heard and seen all kinds of different tricks, but both my mom and I use a pretty standard method…you can watch a video here on Martha Stewart’s website.
Set a timer when boiling eggs. It’s so easy to get caught up in other things while you’re waiting for the eggs to cook, and then you can risk over cooking them and having tough yolks.
So if you’re looking for a simple addition to your Easter brunch this year, or a festive appetizer before your holiday dinner, you’ll want to give these a try. I promise it’s the only recipe you’ll ever need for Deviled Eggs.
Also, tell me…do you have any weird food hang ups like I do with my mom’s deviled eggs? I can’t be the only one…comment below!
- 6 eggs
- ¼ c mayonnaise
- 1 tsp. dry mustard
- ¼ tsp. salt
- A pinch pepper
- Several dashes Tabasco
- paprika, to garnish
- Several hours ahead, hard-cook eggs: Set unshelled eggs out about 1 hour to come to room temperature. Place eggs in saucepan; add enough cold water to cover tops by at least 1 inch. Cover saucepan and bring water rapidly to full boil. Immediately remove pan from heat, or turn heat to very low to prevent further boiling. Let eggs stand in water, covered, 15 minutes.
- Cool eggs promptly and thouroghly in cold water to make shells easier to remove and to prevent dark surfaces on yolk. Remove shells by tapping entire surface of each until crackled; roll betweent hands to loosen shell, then peel, starting at large end. Dipping egg into bowl of cold water helps to ease off shell.
- Cut shelled eggs into halves lengthwise. Carefully remove yolks to small bowl; wet whites aside.
- Mash yolks with a fork until very fine and crumbly; then blend in mayonnaise, mustard, salt, pepper and Tabasco. Generously fill hollows in egg whites with yolk mixture, slightly rounding each. Garnish with a sprinkle of paprika.
- Refrigerate until serving time.