Deviled eggs always bring back memories to me 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…and I know a lot of people who serve deviled eggs as a side dish for Thanksgiving too! So I guess Deviled Eggs are something we can enjoy all year round, right?
I have a recipe for deviled eggs that I really like and it’s a pretty simple, basic recipe. It’s called Creamy Deviled Eggs. Hope you get a chance to try it this summer or anytime during the year! 🙂
Creamy Deviled Eggs
CREAMY DEVILED EGGS by NancyC
Makes 12 deviled eggs
6 large hard-cooked eggs
1/4 cup mayonnaise (or just slightly less, if you want them less creamy)
1 to 2 teaspoons of your favorite mustard (I usually use just 1 teaspoon of spicy brown mustard or regular yellow mustard; you can also use Dijon-style mustard, honey mustard, or other flavors)
1/2 teaspoon dry mustard
Salt and pepper to taste, if desired
Optional: Paprika or fresh chopped herbs for garnish
Cut the hard-cooked eggs in half lengthwise; gently remove the yolks. Set egg whites aside.
Place the yolks, mayonnaise, mustard, and dry mustard in a small bowl and blend together well. Season mixture with salt and pepper if desired.
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 egg 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.
Recipe from NancyC | nancy-c.com
Are you a fan of deviled eggs? Do you enjoy them mainly in the summer or year-round?