These deviled eggs are my absolute favorite!  Years ago I had my first job potluck.  I didn’t know what to make since I wasn’t good at baking or cooking.  I wanted something that was simple, quick, and hard to mess up!  I decided on deviled eggs.  My co-workers loved them.  I ended up making them for family get togethers as well!  For the longest time, any type of potluck or get together I made the deviled eggs.  When I made the decision to share the recipe on here I didn’t have the exact amounts of what I put in since I eye-balled the ingredients.  Sometimes the ingredients would be a little off…either too much or not enough but still maintained a good taste.  I made the eggs a couple of months ago.  The recipe was close but not exact!  I tried again at making the recipe last week while jotting down how much of each ingredient I put in.  Success!  I whipped up the deviled eggs again last night and once again I got my perfect deviled eggs.  I feel confident in sharing now! 🙂

This recipe is for 6 medium to medium large eggs.  I use either a medium sauce pan or a small stock pot.  I put the eggs in the pot, cover the eggs with water (going about 1/2 inch to 1 inch over).  I get the water to a boil then set the timer for 15 minutes.  Once the timer goes off, you can either wait for the eggs in the water to cool off or pour out most of the water into the sink and fill with cold water.  Eggs may still be hot when peeling.  If I’m rushing, I will peel eggs under cold running water.  Once the eggs are peeled, cut the eggs in half long ways.  First time I did deviled eggs I cut them in half.  The round end was okay but the half that had more of the tip on it didn’t work out so great.  Not having anymore eggs I used those anyways!

When halving the egg, put the yolk into a bowl.  Place the egg halves onto a plate or deviled egg holder.  Once you have all the eggs halved with the yolks in the bowl, take a fork and press the yolks, breaking them up.  When I press them with a fork, they never come out smooth and have little clumps.  That’s okay!  Once you add the ingredients the clumps will break down even more, becoming smooth.  Now here are the special ingredients! :

  • 2 tbsp Mayo
  • 2 tsp mustand
  • 1 tbsp & 1 tsp vinegar

Toss the ingredients in and mix.  The yolks will become smooth.  Spoon the mixture onto the egg halves.  I always like to start with putting a little mixture into the halves then going back to put more mixture on the eggs.  I think this helps each egg to an even amount of filling.

 

Enjoy!