Who doesn’t love a good deviled egg?

by Terry Fletcher

In our family, my husband and daughter will eat deviled eggs at a rate that would make you think it was Easter! (At a rate of 10 per person to be exact!)

I kid you not, I cannot make just a batch of six for the three of us. I must make them like we were going to a party for 50 people just to make sure I get one. I will take it as a compliment from my family since I my deviled eggs are requested a lot. With that in mind I thought I would share some new takes on this classic recipe, with a fun, party-style way to serve them that you may not have thought of before.

In my opinion, deviled eggs are amazing when they are made right and without all the “stuff” people put in them. (If you give anything enough flavor it will be delicious no matter what.) I often see folks loading recipes up with things that aren’t even necessary. Cooking shouldn’t be complicated, and many people are afraid to cook because of it.

I often say the less fuss the better the recipe. If you make something, it should be easy: and this deviled egg recipe is just that! When I make the deviled eggs, I make four at a time… simply because they go so fast, it’s a little treat to myself.

I’ll make these if I am boiling an egg for a salad or my egg salad sandwich recipe. Just keep that in mind if you need to make a dozen eggs for a party, because you’ll have to adjust this recipe.

How do I boil deviled eggs?

Place eggs in a large pot filled with water so that they are covered by the water. Allow the water to boil for 9 minutes and a slow rolling boil. Turn off the heat, let the eggs stand in the water and allow the water to cool on its own. Then drain and cover with cold water for about 5-10 minutes.

I like it when my hard-boiled egg yolks have that slight green tint to them: it adds flavor and a texture a three-minute egg doesn’t have.

The eggs will be cool but not cold, which is good. (Have you ever tried to peel a cold hard-boiled egg? It’s like folding a fitted sheet!)

Once all of the eggs are peeled, slice them longways in half and gently take the yolks out with a teaspoon. Put the yolks into a bowl, setting the whites aside ready to fill. Then, take a fork and mash the yolks to where they are almost in a crumbly powdery form.

After, add 1 ½ tablespoon of mayonnaise, 1 heaping squirt of yellow mustard, ½ tsp pickle juice (trust me), 1 tablespoon of jarred hot salsa (like Pace) – do not use fresh salsa it’s just too watery – then stir together until it’s all combined.

Since I am not a baker, pastry bags do not exist in my house. Ziploc bags, however, do! Spoon the yolk mixture into a Ziploc sandwich bag, snip the end of a corner, and squeeze enough of the filling into each of the egg white halves to fill the hole left by the yolk.

Sprinkle with paprika and, and this is important, refrigerate for at least an hour. (You want them cold, so you get that perfect bite.) Once they are cold take them out and enjoy!

Because of the salsa, the eggs will have a slight kick to them, but it’s not too spicy (even for the kiddos) but I bet one thing: you may not be able to go back to your old recipe!

Note: I did not add salt. Mayo has a lot of salt in it, as does mustard, so you won’t need it.

My deviled egg bar

To expand on this recipe, I used for one of my dinner parties, I jazzed things up from the traditional deviled egg. (Even though I think they are perfection without all the added stuff.)

However, my friends love variety and new things, so I created a deviled egg bar at one of my Holiday get-togethers. Talk about a hit: I made my traditional recipe as I described above (minus the salsa) and then had this on the “bar” as added options:

  • Salmon slices (super thin and small)
  • Avocado mash with lime and salt (I do not like avocado with eggs but some love it!)
  • Red jalapeno thinly sliced
  • Green pickled jalapeno slices
  • Caviar (yes, yes, I did)
  • Crispy bacon crumbles
  • Sour Cream
  • Dill
  • Chives
  • Green and Black sliced olives (I hate olives but I’m so nice to my guests)
  • Spicy Pickle chips
  • Crab
  • And always put different hot sauces on the table- Tabasco, Sriracha, Cholula, Frank’s etc.

You shouldn’t have any leftovers, but if you do, check back next month for my deviled egg pasta salad recipe.

Enjoy! This should be Eggs-actly what you need in your recipe box.

(Note: If you have farm fresh eggs, i.e. chicken in your backyard, make sure you boil your eggs for 15 minutes to a hard boil, and then put them into an ice bath for another 4 minutes, or your shells will take the egg off with it, and the eggs won’t set properly.)