We love deviled eggs!
When our kids were growing up, they’d devour them. My daughter loved deviled eggs so much, that we named this recipe after her, “Lauren’s Deviled Eggs”. I think I found the recipe in one of the old basic, every-kitchen-had-to-have cookbooks, such as “Better Homes and Gardens” or “The Joy of Cooking”, the two classics that I always turned to when I was learning to cook in the 70’s.
Deviled eggs are ever-present at Easter egg hunts and summer picnic potlucks, and ALWAYS a huge hit!
There are no newfangled, trendy ingredients in this very CLASSIC recipe – no lemongrass, pesto or curry – just eggs, mustard, mayonnaise, and a festive sprinkle of paprika (garnish with chives and herbs is always nice). These lovely classic deviled eggs are basic, simple yet spectacular, and always a welcome addition to the table.
.I don’t dare to claim this recipe as my own . . . but it’s the family favorite, so thank you to whomever this recipe originated from. It’s a total keeper!
.Even today, if anyone in the family looks in the frig and sees these creamy yellow mounds of savory delights, they beam from ear to ear!
the simple things just make us so happy!
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And now, here’s my family’s favorite recipe for Classic Deviled Eggs! Enjoy my friends!
- 12 jumbo eggs
- 1/2 cup mayonnaise or Miracle Whip (our choice for the tang it offers)
- 3 tsp. mustard
- 1–1/2 tsp. apple cider vinegar
- 4 Tbsp. melted butter (this is truly the secret ingredient)
- 1 tsp. salt
- 1/4 tsp. pepper
- paprika for garnish
- herbs to garnish
- Bring a pot of water to a boil (I place the eggs in the water while it is still cold; I find that if I put cold eggs in boiling water, they are more likely to crack once they go in the hot water).
- Boil the eggs for 10 – 15 minutes, or until how done you like your eggs.
- Place the cooked eggs in a bowl with ice water to begin cooling them down.
- Under cold running water, crack each egg all the way around and gently lift the shells and membrane off . . . get under the membrane for the easiest removal of the shell. This works like a dream each and every time!
- Slice each egg in half.
- Gently scoop out the yolk and place in a medium bowl.
- Place the white portion of the eggs on a plate or egg platter.
- Mash the yolks with a fork.
- Add the mayo, mustard, vinegar, and melted butter, salt and pepper.
- Whip with a fork until smooth.
- Taste and make any adjustments that you prefer.
- Spoon heaping amounts of this egg mixture into the cooked whites.
- Sprinkle with paprika.
- Garnish with fresh-cut herbs.
- Cover and chill in the refrigerator (I try to always make these in the morning so that they are cold for lunch and/or later on in the day).
Tips on Making Deviled Eggs
- Deviled eggs can be made up to (some say up to 4 days) but I don’t like to push things and possibly endanger anyone’s health, so I agree with the limit of refrigerating deviled eggs up to 2 days in advance. If you need to prepare them ahead, the key is to keep the whites and egg yolk filling separated. Wrap the egg white halves well with plastic wrap and keep the egg yolk filling sealed in a resealable plastic bag with all the air squeezed out.
- Hard-cooking removes the natural coating from eggs, making it easier for bacteria to enter through the shell’s pores. Hard-cooked, non-deviled eggs should be refrigerated no longer than 4 days.
- Cover deviled eggs loosely with plastic wrap when refrigerating.
- Deviled eggs can set out for no more than 2 hours according to the Centers for Disease Control and Prevention. After 2 hours of sitting at room temperature, discard them.
- Have a pressure cooker? You can also make hard-cooked eggs in a pressure cooker, such as an Instant Pot. Place steamer basket in the pressure cooker. Add 1 inch of water. Place the eggs on top of the steamer. Seal and cook at high pressure for 4 minutes for electric pressure cookers or 3 minutes for stovetop pressure cookers. Let the pressure naturally release for 5 minutes. Then remove eggs with a slotted spoon to cool in cold or icy water.