Deviled eggs are such a simple dish but I know a lot of people who don’t make them because they can be a little tricky. Growing up these were a staple at every gathering. My mama taught me the secrets of how to make deviled eggs and today I’m going to share them with you all.
Hey y’all, it’s Cat from Mary Martha Mama. Deviled eggs are a favorite of mine. I’m originally from Virginia and we had deviled eggs at all our holidays, BBQs, and family gatherings at our home growing up. When I moved to Ohio I brought some to a get-together and I was surprised by some people saying how hard they are to make.
If you use my tips for how to make deviled eggs and the recipe below you will have no trouble at all.
How to Make Deviled Eggs
I’m going to give you my basic recipe and tips for each step of the process. The tips can be applied to other recipes for deviled eggs if you like.
What you need:
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Kitchen Tools Needed:
Ingredients Needed:
- 6 eggs (don’t use brand-spanking-new ones!)
- 3 tablespoons mayonnaise (my mama prefers Duke’s)
- 1 teaspoon mustard
- 1 tablespoon chow chow (or relish)
- pinch of salt and pepper
- sprinkle of paprika
Instructions:
1. Boil the eggs.
Let’s start by talking about the eggs. You should use older eggs to make deviled eggs. Obviously you don’t want to use bad or expired eggs but you don’t want to go out and buy eggs the day you want to make the deviled eggs. Buy them a week before you plan to make deviled eggs. Why? Older eggs will peel more easily than fresh ones.
Lay your eggs in a saucepan and cover them with cool water. Heat saucepan to a boil, then cover it and remove from heat. Let the eggs sit covered for 15 minutes.
2. Peel the eggs.
Once the 15 minutes are up drain the water from the pan. Then fill the saucepan with cold water and a few ice cubes. Let them sit in the cold water until they have cooled.
Take an egg and tap it on your counter or on a hard plate until it’s good and cracked all over the shell. Then turn on your faucet’s cold water and peel the egg shell under the running water. Repeat this process with each egg.
3. Make the stuffing mixture.
Slice each egg in half.
Pop the yolks out of each egg halves. Add the mayonnaise, mustard, chow chow, and salt to the egg yolks and mix together.
4. Stuff the egg whites.
You can spoon the egg yolk mixture into the egg white halves if you like but I find it to be much easier to pipe it into the egg white halves. I snip the corner off of a zip-lock bag, scoop the mixture into it, and squeeze the mixture into the egg white halves. This is a little less messy for me than trying to spoon it in.
5. Garnish the eggs.
Sprinkle a little paprika over the top of the eggs to garnish them. Refrigerate them until use.
Now you know all my secrets for how to make deviled eggs. Be sure to leave a comment below letting me know how yours turn out.
Deviled Eggs
Ingredients
- 6 eggs don’t use brand-spanking-new ones!
- 2 tablespoons mayonnaise my mama prefers Duke’s
- 1 teaspoon mustard
- 1 tablespoon chow chow (or relish) my mama uses chow chow but it’s not readily available everywhere
- pinch of salt and pepper
- sprinkle of paprika
Instructions
- Boil the eggs. You should use older eggs to make deviled eggs. Older eggs will peel more easily than fresh ones.
- Lay your eggs in a saucepan and cover them with cool water. Heat saucepan to a boil, then cover it and remove from heat. Let the eggs sit covered for 15 minutes.
- Peel the eggs. Once the 15 minutes are up drain the water from the pan. Then fill the saucepan with cold water and a few ice cubes. Let them sit in the cold water until they have cooled. Take an egg and tap it on your counter or on a hard plate until it’s good and cracked all over the shell. Then turn on your faucet’s cold water and peel the egg shell under the running water. Repeat this process with each egg.
- Make the stuffing mixture. Slice each egg in half. Carefully use your spoon to scoop out the yokes. Add the mayonnaise, mustard, chow chow, and salt to the egg yolks and mix together.
- Stuff the egg whites. You can spoon the egg yolk mixture into the egg white halves if you like but I find it to be much easier to pipe it into the egg white halves. I snip the corner off of a zip-lock bag, scoop the mixture into it, and squeeze the mixture into the egg white halves. This is a little less messy for me than trying to spoon it in.
- Garnish the eggs.
- Sprinkle a little paprika over the top of the eggs to garnish them. Refrigerate them until use.
Nutrition
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