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The BEST EVER Deviled Eggs – Seriously!! My family will not eat any other deviled eggs other than mine, even my child who hates eggs love this recipe!
I’ve wanted to share my recipe for deviled eggs for some time now – but I’ve hesitated out of fear people would just think ‘Ugh, not another deviled egg recipe‘. But it’s one of my family’s favorite recipes, not to mention one of my signature dishes. I make these all the time – so I kinda felt like it was some kind of disgrace to not share a recipe that my whole family loves so very much, and that’s such a staple in our life.
So, here it is. And to my family, these are the very best deviled eggs in the whole wide world. They have no pickle relish in them, and I’ve yet to taste a deviled egg that comes even close to the remarkable flavor of these. My entire family won’t even touch another deviled egg other than mine. True story.
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Yes, they’re that good. Even my middle daughter, who despises eggs in any form, dang near literally inhales these when I make them (which is very often!). It’s actually quite funny watching her & her daddy tripping over each other trying to get the last deviled egg.
They’re absolutely delicious, y’all.
Other than the eggs themselves, here’s what you need:
First thing is to hard boil your eggs. Place 6 eggs in a 2 quart pot, and add enough cold water to cover. Bring to a boil & cook for 12 minutes.
Once the eggs are boiled, put them immediately into cold water to stop the cooking. Once cooled, peel those eggs! Then slice in half, and put the cooked yolks into a bowl & mash ’em all up with a fork.
Mash ’em. Mash ’em good, y’all.
Now, let’s add stuff to it.
2 tablespoons of mayo. 1 scant tablespoon yellow mustard (meaning not quite a tablespoon, just a tad less). 1 teaspoon of worcestershire sauce. A dash of hot sauce. A little salt & pepper.
Stir it all up…. now taste it. Add a little more of what you thin it needs, if anything – ‘cus for my family, this ratio is perfect.
Scoop little spoonfuls & fill the empty egg whites with it. You could be all fancy and put the filling into a piping bag & pipe it in to make it pretty – but honestly, who has time for that?
Once you have them all filled up with the filling, it’s time for the paprika. Sprinkle it on because deviled eggs aren’t complete without the red powdery garnish on top. 😉
I used to think that paprika had no flavor, but a little secret – if you’re able to get it fresh somewhere such as Savory Spice Shop (there’s one in Greensboro for my local friends) or Penzey’s Spices – there’s a huge difference. Trust me on this.
- 6 eggs, hardboiled & sliced in half
- 2 tablespoons mayonnaise
- 1 scant tablespoon mustard
- 1 teaspoon worcestershire sauce
- a splash of hot sauce (Frank’s Red Hot is my favorite)
- salt & pepper, to taste
- paprika to garnish
Place your cooked egg yolks in a small bowl & mash them up with a fork. Stir in the mayo, mustard, worcestershire sauce, hot sauce, salt, & pepper. Scoop the filling into the egg whites. Sprinkle with paprika.
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