I love Deviled Eggs. BUT – I hate when I see them laid out at a party, get excited, grab one and shove it in my mouth – and they are nasty. I don’t want to be rude but I can’t tell you how many deviled eggs I’ve excitedly popped into my mouth and then had to spit out secretly so as not to upset their maker.
Deviled Eggs can go wrong, very wrong.
In my world the following rules apply:
You know the kind you can get at the grocery store? NASTY! They are powdery and the texture is just so off.
You CAN put too much pickles in them.
Olives do NOT belong on top of them as a garnish.
Deviled eggs are supposed to be yellow – not green, beige or any other color.
Paprika MUST be sprinkled on Top of them, not mixed in to the yolk mixture.
Mustard AND Mustard Powder are necessary.
Pickle Juice is required but you must make sure not to under or over add it.
Salt, Pepper and Dill Weed must be mixed in but – in the right amounts.
Deviled Eggs should taste like friggin’ eggs. Not like bacon, olives, pickles or garlic. EGGS!
So, here is my recipe for Deviled Eggs that everyone loves. Seriously! I’m a deviled egg snob as you can plainly see so trust me when I say that you will have a hit on your hands at your next party if you make Deviled Eggs – my way!
Deviled Eggs Recipe
- 18 pack of Boiled Eggs chilled overnight for best results
- 1/3 Cup Mayonnaise
- 1 TBL + 1 Tsp Mustard (regular)
- 1 TBL dry Mustard
- 2 TBL Pickle Juice
- 1 Tsp Dill Weed
- 1 Tsp Sea Salt
- 1/2 Tsp Pepper
- Paprika for garnish
This is how I boil eggs. There are a lot of different methods but this one is tried and true and doesn’t ruin my eggs.
Peel chilled eggs and then slice each one in half and put yolks in a bowl and white on a pan or dish
Take a fork and mash up your Yolks. Some people like using a mixer but I find that the texture isn’t as good when using blenders or food processors. Take a few minutes of elbow grease and coarsely mash it with a fork!
Next, add in your Mayo and Mustard and mix together. You will continue to ground up your yolk as you mix and mash so this is why you don’t want to mash it too fine initially.
It will be THICK. That’s when you add in the pickle Juice. This is where you will thin out your mixture. Only add in what I suggested initially. Later on, if you need it even thinner I will tell you what to do… for now though, do it like I suggest.
Add in the rest of the ingredients (not the paprika) and mix together well.
Taste it! Is the flavor awesome? Do you need it a little thinner? After you tasted it do you think you want a little bit more pickle juice or a little more mayo or mustard? I always like to add in 1 TSP at a time of one of these 3 liquids (I usually add more pickle juice first). Mix it well and then continue to adjust the thickness one Tsp at a time until it’s perfect.
To this mix above I added in 1 TBL more of Pickle juice to get the consistency I wanted. And then, I put the mix in a Quart Sized zip lock baggie and squeezed all the air out of it.
Now, cut off the corner bottom of one bag so you can squeeze out your mixture into your Egg halves.
Now, start squeezing out a little into each egg half. You don’t want to put too much in each egg because you wouldn’t want to have extra halves left over with no yolk to put in them. It becomes messy to scoop some mixture out of the other egg halves. So, do a little initially and then go add more to each egg after until all the mixture is used up.
Now, sprinkle your Paprika on the eggs and pop one in your mouth for a job well done and refrigerate for at least an hour before serving. ENJOY!