This is the last dish I’m posting from the baby shower. I love Deviled Eggs, so it was hard for me not to eat them all before my guests arrived. You can do many variations for the filling, but I used just a basic combination of the cooked yolk, light mayo, dijon mustard, a little Tabasco sauce and paprika sprinkled on top. I’m not going to post measurements as it’s really up to your own tastes. I’ve heard of others adding a splash of vinegar for an extra bite. Even though I love them as is, I might try that next time just to change things up!
So, here’s the “recipe” in a flash: Hard boil your eggs, peel them and cut in half length-wise. Remove egg yolks and smash them in a small bowl. Mix in the mayo, mustard and Tabasco sauce (or whatever seasonings you choose). Use either a pastry bag with a wide tip or a ziplock bag to pipe the filling into the eggs. Sprinkle with paprika.
Anonymous says
March 31, 2009 at 3:10 PMEven better than vinegar is worcestershire sauce.
amy says
March 31, 2009 at 6:20 PMwe use Old Bay instead of paprika for an extra bite
Great pic!
NAOmni says
March 31, 2009 at 6:38 PMWhen I made deviled eggs for the first time I felt all grown up.
NAOmni
EmmyJMommy says
April 1, 2009 at 4:47 PMMy dh says that it isn’t really a deviled egg if is doesn’t have paprika on it! ha!
culinarycory says
April 5, 2009 at 7:56 PMYou can’t go wrong with deviled eggs. They are so good!
Cortney says
December 13, 2012 at 4:49 PMWould you know where I can buy a tray like this for deviled eggs?
I am in Sydney, Australia.
Nikki says
December 13, 2012 at 9:04 PMHi Cortney, I bought this a long long time ago I think at a dollar store and no longer have it. (It’s plastic. lol!) I’m not familiar at all with stores in Australia… 🙂
Nikki says
December 13, 2012 at 9:05 PMHere’s an option on Amazon: http://www.amazon.com/Anchor-Hocking-86148-Presense-Deviled/dp/B000W4EGXG/ref=sr_1_6?ie=UTF8&qid=1355454271&sr=8-6&keywords=deviled+eggs+carrier