Mom’s Classic Deviled Eggs

Mom’s Classic Deviled Eggs

I have been making my Mom’s Classic Deviled Eggs for years. Mom would make them for almost every family gathering and party. If people were coming over for Christmas dinner, New Years Day, a Superbowl party, Easter dinner, or a summer barbecue then most likely there would be deviled eggs to snack on before dinner was served. I love them and they are such a crowd pleaser. If I bring these to church or make them my contribution to a communal charcuterie board, people gobble them up, commenting along the way how good they taste. Maybe deviled eggs fall in the category of comfort food, and people remember their mother or grandmother making them. Or, perhaps people love them so much because they are fresh and homemade. That’s my working theory. Deviled eggs are one of those food items you can go to most deli sections in a major grocery store and buy when you are on the way to a party. Items that people usually buy as convenience foods like deviled eggs, guacamole, and ranch dressing are the recipes about which I get the most comments when I make the homemade version. It brings me great pleasure to remind people how good these foods are when they are made from scratch. With just a little shopping trip the day before you go to a party, and a little time before you go to a party, you can make fresh, wholesome, great tasting, good-for-you food that people love. Here is an added bonus. Mom’s Classic Deviled Eggs are gluten-free, grain-free, dairy free, and Paleo/Keto friendly. This is a snack many people can enjoy.

Mom’s Classic Deviled Eggs
1 dozen eggs, hard boiled
1/2 cup of mayonnaise (I use Chosen Foods avocado based)
1 teaspoon of yellow mustard (I use organic without sugar)
1/2 teaspoon of salt
1/4 teaspoon of white pepper
optional garnishes: chopped fresh parsley, chopped fresh dill, chopped fresh chives, paprika, course black pepper, sea salt flakes.

1. Make 1 dozen hard boiled eggs. My favorite method is to take eggs out of the refrigerator for 10 minutes, bring a large pot of water to a boil, turn heat down to a low boil, carefully lower eggs 2 or 3 at a time, and keep at a simmering low boil for 13 minutes. Remove the pot from the stove, drain the water and rinse the eggs under cold water. Just as soon as you can handle the eggs, crack the round bottom of the egg in the pot to cool the eggs further. Peel the eggs under water. See more information and step by step instructions in this post, Easy-to-Peel Hard Boiled Eggs. Cut eggs in half, making sure to wipe the knife clean after each cut.

2. Gently remove the yolks and place them in a small bowl.

3. Mash the yolks using a fork.

4. Add mayonnaise, mustard, salt, and white pepper. I should note here that when I doubled checked with my Mom to make sure I had the recipe right, she told me that sometimes she only uses the mayonnaise and leaves out everything else. Talk about simple!

5. Whip the yolk mixture with a spoon until smooth and well blended.

6. Using two small spoons, stuff a small heaping dollop of yolk mixture back into the egg white halves. Leave plain or sprinkle with optional garnishes like chopped fresh parsley, chopped fresh dill, chopped fresh chives, paprika, course black pepper, and sea salt flakes.

Pro tip: if you don’t have a dedicated deviled egg platter, use a casserole dish. It has an edge for easy transport with the added advantage of keeping plastic wrap from smashing the yolk.

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Mom's Classic Deviled Eggs

January 31, 2022
: 8
: 35 min
: 13 min
: 47 min
: Intermediate

By:

Ingredients
  • 1 dozen eggs, hard boiled
  • 1/2 cup of mayonnaise (I use Chosen Foods avocado based)
  • 1 teaspoon of yellow mustard (I use organic without sugar)
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of white pepper
  • optional garnishes: chopped fresh parsley, chopped fresh dill, chopped fresh chives, paprika, course black pepper, or sea salt flakes.
Directions
  • Step 1 Make 1 dozen hard boiled eggs. My favorite method is to take eggs out of the refrigerator for 10 minutes, bring a large pot of water to a boil, turn heat down to a low boil, carefully lower eggs 2 or 3 at a time, and keep at a simmering low boil for 13 minutes. Remove the pot from the stove, drain the water and rinse the eggs under cold water. Just as soon as you can handle the eggs, crack the round bottom of the egg in the pot to cool the eggs further. Peel the eggs under water. See more information and step by step instructions in this post, Easy-to-Peel Hard Boiled Eggs. Cut eggs in half, making sure to wipe the knife clean after each cut.
  • Step 2 Gently remove the yolks and place them in a small bowl.
  • Step 3 Mash the yolks using a fork.
  • Step 4 Add mayonnaise, mustard, salt, and white pepper. I should note here that when I doubled checked with my Mom to make sure I had the recipe right, she told me that sometimes she only uses the mayonnaise and leaves out everything else. Talk about simple!
  • Step 5 Whip the yolk mixture with a spoon until smooth and well blended.
  • Step 6 Using two small spoons, stuff a small heaping dollop of yolk mixture back into the egg white halves. Leave plain or sprinkle with optional garnishes like chopped fresh parsley, chopped fresh dill, chopped fresh chives, paprika, course black pepper, or sea salt flakes.
  • Step 7 Pro tip: if you don’t have a dedicated deviled egg platter, use a casserole dish. It has an edge for easy transport with the added advantage of keeping plastic wrap from smashing the yolk.

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