Deviled eggs are an Easter, Spring and cookout staple around here. I made our first plate of the season this weekend and, in doing so, realized I don’t even have a post dedicated to this delicacy.
I use the same recipe for egg salad sandwiches, except I include the egg whites.
Deviled Eggs
I am picky about my brands for this dish!
- 1 dozen hard boiled eggs, peeled and halved (Egglands Best)
- 3 T. Wickles Relish
- 4 T. Dukes mayo
- 1 tsp. French’s yellow mustard
- salt and pepper to taste
- smoked paprika
Slice each egg in half length wise. Remove the yolks and put in a medium bowl. Add relish, mayo, mustard, salt and pepper and mix well with a fork.
There are two tools I use for deviled eggs and MANY other dishes in my kitchen. The first is this decorating tool to fill my eggs. The second is this little egg cooker. (read more about egg cooker HERE)
Do you have a spring staple on your table? Share it here!
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Good Afternoon Amanda,
I so enjoy your posts and appreciate you providing your resources. I am a “Bunny Collector” of sorts and wonder if your precious egg dish is Arthur Cort. I looked for it on-line, but was unable to find. (It may be one of his retired pieces,) if a part of his collection. If not, do you mind sharing where you purchased?
Many thanks and Happy Spring!!!
I love that! This is Arthur Court but it was from our 2002 wedding!
Deviled eggs. Love them so. They are my go-to warm weather app. People always so impressed – ha :)
Tip to readers: After many a unsightly peeled egg becoming egg salad instead of a deviled egg, I started to steam my eggs instead of boiling. Easy peeling!
Ordered the Wilton decorator like you use. Can’t wait to try it. I used to sell Arthur Court at my shop and I have this egg dish but with grapes. I love your bunny one.
Thank you! Many of my friends have (had?) the grapes. I picked all bunny things!