Deviled eggs always conjure up memories in my mind of summertime picnics…a picnic just does not seem complete somehow without deviled eggs! Even if you’re not having a picnic, they’re still a great side dish for a summer meal. I have a recipe for deviled eggs that I really like and it’s a pretty simple, basic recipe. I’ve tried others, but so far I like this one the best. It’s adapted from a recipe I found in a 2002 issue of Better Homes and Gardens. Hope you get a chance to try it this summer!
CREAMY DEVILED EGGS by NancyCreative, adapted from Better Homes and Gardens
- 6 large hard-cooked eggs
- 1/4 cup mayonnaise (or just slightly less, if you don’t want them as creamy)
- 1-2 tsp. of your favorite mustard (I usually use just 1 tsp. of spicy brown mustard or regular yellow mustard; you can also use Dijon-style mustard, honey mustard, or other flavors)
- 1/2 tsp. dry mustard
- salt and pepper to taste, if desired
- Paprika or fresh chopped herbs for garnish (optional)
Cut the hard-cooked eggs in half lengthwise; gently remove the yolks. Set whites aside. Place the yolks, mayonnaise, mustard, and dry mustard in small bowl and blend together well. Season mixture with salt and pepper if desired. Then fill egg yolk mixture into the egg white halves with a spoon, and sprinkle with paprika or your favorite fresh chopped herbs. Or here’s another way to fill them: place the egg yolk mixture in a self-sealing plastic food storage bag and make a small snip in a bottom corner of the bag; squeeze the eggs yolk mixture through the corner hole into the egg white halves (this kind of works like a decorating tube). Makes 12 halves. You can stuff the eggs up to 12 hours before serving.