Deviled eggs are my go-to party food. They're fast and easy to prepare, you can make them casual or fancy looking, and with my family, they are usually one of the first foods to disappear. I've prefer a more tangy, mustard-y flavor to my deviled eggs, but if you prefer less mustard, then please adjust the quantities. I've also had deviled eggs that have a splash of sweet pickle juice in the filling, which is definitely NOT my thing, but it may be yours? So give the filling a taste and if you feel like something's missing, then give it a shot!
At our house we top them with a sprinkling of either paprika or dried dill, but I've also topped them with sliced olives (both plain and filled with caviar), diced roasted red pepper, slices of baby garlic dill pickles, bacon crumbles, and more.
I usually just spoon the filling into each egg, but you could get super fancy and whip out your piping bag and a couple special tips and pipe the filling in. I have even seen deviled eggs topped with olive pieces that are made to look like spiders, baby chicks hatching out of eggs, eyeballs, sail boats, and even footballs. Depending on your style or theme of party, you could use whatever toppings fit best. So use your imagination (or don't). Just make these for your next shindig.
Deviled Eggs
8 hard-boiled eggs, peeled (I usually make 4 extra hard-boiled eggs just in case a couple don't want to peel as easy)
2 Tbsp mayonnaise
1-2 Tbsp yellow mustard
1-2 Tbsp Dijon mustard
1 tsp prepared horseradish
Any topping of your choosing
With a knife (I usually use a butter knife), slice eggs in halve lengthwise. Empty yolks into a small bowl and place egg white halves on a plate with the yolk bowl facing upwards. With a fork, mash the yolks into small crumbs (I usually press the yolk against the sides of the bowl until they resemble breadcrumbs). Add in mayonnaise, yellow mustard, Dijon mustard, and horseradish. Mix well. The filling should be slightly stiff, but smooth. If the filling is too runny, add more eggs yolks (from the extras). If the filling is too dry, add more mayonnaise or mustard depending on how the filling already tastes to you. Spoon (or pipe) about 1 Tbsp of filling per egg half, depending on the size of the yolk cavity. You want the filling to mound out of the egg white half, but not swallow it whole. Top with desired topping(s) and serve immediately. If making these ahead of time, wait to top them until just before serving.
Source: Elizabeth original
At our house we top them with a sprinkling of either paprika or dried dill, but I've also topped them with sliced olives (both plain and filled with caviar), diced roasted red pepper, slices of baby garlic dill pickles, bacon crumbles, and more.
I usually just spoon the filling into each egg, but you could get super fancy and whip out your piping bag and a couple special tips and pipe the filling in. I have even seen deviled eggs topped with olive pieces that are made to look like spiders, baby chicks hatching out of eggs, eyeballs, sail boats, and even footballs. Depending on your style or theme of party, you could use whatever toppings fit best. So use your imagination (or don't). Just make these for your next shindig.
Deviled Eggs
8 hard-boiled eggs, peeled (I usually make 4 extra hard-boiled eggs just in case a couple don't want to peel as easy)
2 Tbsp mayonnaise
1-2 Tbsp yellow mustard
1-2 Tbsp Dijon mustard
1 tsp prepared horseradish
Any topping of your choosing
With a knife (I usually use a butter knife), slice eggs in halve lengthwise. Empty yolks into a small bowl and place egg white halves on a plate with the yolk bowl facing upwards. With a fork, mash the yolks into small crumbs (I usually press the yolk against the sides of the bowl until they resemble breadcrumbs). Add in mayonnaise, yellow mustard, Dijon mustard, and horseradish. Mix well. The filling should be slightly stiff, but smooth. If the filling is too runny, add more eggs yolks (from the extras). If the filling is too dry, add more mayonnaise or mustard depending on how the filling already tastes to you. Spoon (or pipe) about 1 Tbsp of filling per egg half, depending on the size of the yolk cavity. You want the filling to mound out of the egg white half, but not swallow it whole. Top with desired topping(s) and serve immediately. If making these ahead of time, wait to top them until just before serving.
Source: Elizabeth original
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