Deviled Eggs. They’re so versatile, I’ve made them a variety of different ways – and I’m sharing the regular deviled egg recipe plus a few variations. All are delicious. Use large or extra large eggs (directions for both below), whip it up early in the day, make enough to last several days and you’ll be set.

🤫Don’t tell anyone, but sometimes during the heat of the summer, I’ll make a batch of deviled eggs to last a few days. We each eat one for breakfast with some fresh fruit – quick, easy and no clean up (and the bonus of not heating up the kitchen).

🥚DEVILED EGGS🥚

• 6 hard boiled eggs, peeled and sliced lengthwise* (See directions at end)
• Mayonnaise (I use Hellman’s) – approximately 4 -5 tablespoons (large vs. extra large eggs)
• Dijon mustard – approximately 1 tablespoon
• White wine vinegar – approximately 1 teaspoon
• Fresh dill (optional, can also use dried dill)
• S & P

DIRECTIONS

While the eggs are boiling I mix the mayo, dijon, white wine vinegar, dill and S&P in a small bowl. In a medium bowl, mash the egg yolks with a fork. Then add the mayo mixture (I don’t add it all, reserve some in case you don’t need it all – if you need it, add the last spoonful of mayo.

Set the egg whites that have been sliced in half lengthwise (the longer side), set them on a plate or a deviled egg container similar to this one… The containers are nice since they have a lid, which makes storing a breeze.

Here comes the fun part… I use the spatula and drop the egg yolk/mayo mixture into a storage bag (into one corner at the bottom), then snip the end off with scissors a size that it will pipe nicely into the egg white. (Like you would do icing for Christmas cookies). The traditional way to finish these off is with a sprinkle of paprika (optional).

Years ago my sister bought me a deviled egg carrier. I rarely made them then, but let me tell you – it comes in SO handy, so when I make them I always use it – and I think of her when I do!

Variation 1: take a few pickle slices (whatever type you like), and chop them pretty small and add to the egg yolk/mayo mixture with a small amount (1 teaspoon or less) pickle juice. Mix well.

✨DEVILED EGGS WITH PIZAZZ✨

Variation 2: take a forkful of pickled red onions and chop them fine and add to the yolk/mayo mixture. Mix well.

*Note on cooking times for hard boiled eggs. Use a deep pan (how big depends upon how many you’re making), I add the eggs and cover them by an inch with cool water. Turn the heat on, once it starts to boil turn off the stove and cover.

Or, instead of chopping the red onion you can set a thin slice on top of each egg (or a fresh dill sprig on some and a pickled red onion on another) – I usually use the sprig of fresh dill.

HARD BOILED EGGS

I usually make 6 eggs for the two of us, it will last us several days. I start by putting the eggs in a large saucepan and add water to cover about 1 inch. Turn the heat on medium high, then once it comes to a boil, turn the heat OFF and cover, keeping them in the hot water. Let them sit (covered):

• Large eggs – 13 minutes.
• XL eggs – 15 minutes.

After the timer goes off, carefully drain the water and fill with cold water (may have to do a few times) can add a little ice, and wait until cool enough to pick up. Then peel the eggs and set them aside to cut in half lengthwise and fill with yolk mixture (recipe above).

📒So good, and this is more of a guide, use more of what you like, don’t use what you don’t like and most importantly, EXPERIMENT! Who knows what you’ll come up with! Sometimes you want pizazz, sometimes you don’t – make them how you like them, add more of what you like and skip what you don’t like. Each time I make a new iteration of a recipe I keep notes what I’ve done. I learned the hard way that I won’t remember how much of what ingredients three weeks later. So take notes!

👩‍🍳 Until next time… (full disclosure, I am not a chef, as you can probably tell, but I do like to cook)!!