This Deviled Egg recipe is simple, easy, and delicious. I fell in love with deviled eggs because my mom always made them growing up. It seems the torch was passed down to me years back and I’ve been making them ever since. The hardest part about making deviled eggs is peeling the damn things and I swear I had the HARDEST time this Thanksgiving. I forgot to ice the eggs after boiling and it makes all the difference. Here’s my recipe on the best deviled eggs ever! I don’t add paprika to my deviled eggs like most recipes do (although I made a few for Lora with paprika). I never was a fan as a child and didn’t really understand the whole “dash of paprika for looks” bit. Personal preference, I suppose. Instead, I add green onion for color and appeal and call it a day!
- 1 Dozen eggs
- 2 Heaping TBSP mayo or Greek yogurt
- 1 Heaping TBSP mustard
- Salt and pepper to taste
- 2-3 TBSP Diced pickles
- Dash Pickle juice
- 3 Diced green onions (reserve a little for garnish)
- Start by boiling the eggs: Fill pot with enough water to cover eggs, add pinch of salt and dash of olive oil, on high heat.
- Once water boils, turn off heat and cover eggs for 20 min.
- Drain eggs and put in cold ice water for a couple mins.
- Start peeling eggs, shells should peel easily. Be as delicate as possible as to not take off more than the shell. Rinsing eggs as you go.
- Once eggs are peeled and there are no small pieces of shell, slice in half long ways, place yolk in a large bowl, and place cooked egg whites on a place or dish.
- Add the ingredients to the egg yolk, starting with mayo and mustard first. Mash with a fork until yolk mixture is smooth and all lumps are gone. If you like the yolk mixture a little creamier, add more mayo. Then proceed with adding the rest of the ingredients.
- Using a teaspoon, fill each egg half with the yolk mixture, making sure you fill every egg white first to make sure you have enough, then going back and topping off with remaining filling.
- Top each deviled egg with a piece of green onion for garnish.
Tip: Pipe the yolk filling into each egg for a fancier and cleaner look.
If you are thinking to yourself “Jewell, what’s a deviled egg without paprika?” Go ahead and add it, knock yourself out! The thing I love about recipes is that you can use them as a guide for inspiration. Play around with this recipe and test out different variations to find your favorite. I’ve added olives before and they were a hit! Just remember, a little bit goes a long way, and olives can be salty. Hot sauce is good, as well (Frank’s Red Hot or Sriracha). Don’t like onions? Leave em out! I make half of my batch without onions because my Aunt hates them. So use this recipe as a guide and make it your own! I can’t wait to see what you come up with. <3
Don’t forget to check out the Vegetarian Detroit Podcast! Episodes can be found on this blog (under the Podcast section on the main menu), Apple Podcasts, Spotify, and Google Podcasts. Vegetarian Detroit features interviews with Detroit chefs on the vegetarian and vegan food scene.