Easter is a time that I can be certain of a surplus of hard-boiled eggs that need to be transformed into something delicious. One of the traditional after Easter hard-boiled egg dishes in my home has always been Creamed Eggs on Toast. Another, more obvious use for those leftover Easter eggs, is deviled eggs.
Deviled Eggs are amazing and versatile. I honestly don’t think people appreciate them enough. They are inexpensive to make, loaded with protein, great to serve as an appetizer, take on a summer picnic, or serve an a buffet table. Today’s recipe is a very basic version of deviled eggs. I have several variations on deviled eggs that I make, and I will probably be posting some of these variations on this site at some point in the future.Today, however, I present to you my mother’s, bare bones and no-nonsense, recipe, and it’s ridiculously simple to make.
First, you need to boil eggs.
There are several different techniques that purport to be the best floating around cyberspace, but my mom’s instructions were simple. She said that you should put room temperature eggs into room temperature water. If your eggs aren’t room temperature, put them into the pot, cover them with water and allow them to sit for 5 to 10 minutes until the water and eggs are the same temperature. Turn on the heat and bring to a full boil. Once boiling, place a lid on the pot, turn off the heat, and allow the pot to sit on the stove for 20 minutes.
After 20 minutes, run the eggs under cold water, and then peel. It’s important to not use eggs that were laid in the last few days. Fresh eggs don’t peel very well. I learned this the hard way when making deviled eggs with fresh eggs from my chickens. The shell stuck to the white of the egg and they were ugly and pock-marked. Good thing for me it was Halloween, so pock-marked egg whites were acceptable.
To the egg yolks, add 1/4 cup mayonnaise, 1 teaspoon mustard, 1 teaspoon of the liquid from a jar of green olives, one dash of tobacco sauce, and salt and pepper to taste. Use a fork smash the egg yolks and then mix well until the egg yolk mixture is smooth and creamy. This photo shows the yolk mixture before it is well mixed.
Return the egg yolk mixture to the whites. This can be done using a spoon, but to make the eggs prettier, put the filling into a small plastic bag, seal the top, and cut off one corner and use the bag to pipe the filling back into the egg.
For Halloween, we frequently transform them into eyeballs and occasionally into spider topped eggs.
Try our deviled egg recipe and let us know what you think. Thanks for visiting Patty Cake’s Pantry.
If you’re looking for even more recipes to use up hard boiled eggs, pick up a copy of Get Cracking: 30 Hard Boiled Egg Recipes from SmashWords.
- 8 hard-boiled eggs, peeled
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon liquid from a jar of olives
- dash of Worcestershire sauce
- salt and pepper, to taste
- Ensure that peeled boiled eggs are thoroughly dried before proceeding.
- Slice eggs in half lengthwise and remove yolks, reserving the yolks in a small bowl.
- To the yolks, add mayonnaise, mustard, olive liquid, Worcestershire sauce, and salt and pepper to taste.
- Mash the yolks with a fork or spoon and mix with the other ingredients until this mixture is smooth and creamy.
- Return the mixture to the egg whites either with a spoon or by placing it into a plastic bag and piping it into the eggs through a corner that has been cut away.
- Sprinkle with paprika or chopped chives (optional)
- Refrigerate until ready to serve.