Old Fashioned Deviled Eggs

Mary Anne here. This is as basic a Deviled Egg recipe as they come. Feel free to spice it up with a dollop of Dijon mustard, or 2-3 diced green chilies. Horseradish can also make an appearance in a more elegant version as well as caviar. But I’m sticking with tradition this weekend and making them the way mother knew best!

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Deviled Eggs
Makes 12

1 dozen large eggs – $2.19
1/3 cup mayonnaise – from stock
Paprika – stock
Grand Total assuming well-stocked pantry: $2.19
Cost per egg: $0.18

1. Hard-boil the eggs according to my directions in “Ode to the Egg.”

2. When cooled, peel off the shells and slice each egg in half, lengthwise.

3. Using the tip of a small teaspoon (or a melon ball scooper if you have one), scrape out the yolks and transfer to a medium bowl.

4. Using the tines of a fork, gently mash up the yolks until they are crumbly.

5. Gradually stir in the mayonnaise, mixing very well to break down any remaining lumps. Continue adding the mayo until of desired consistency. Be careful not to make them too gloppy or they’ll be difficult to eat without wearing some of them, too!

6. Arrange on a platter and dust lightly with a sprinkling of Paprika. If you want to get a little fancy, tuck a parsley leaf under the edge of each deviled center.

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