If you ask my son, Aethan, how he likes his eggs he’ll say… Deviled!
Deviled eggs are the rage around here and have been for years. And they are very easy to make… even for little people. Here’s my no-fail recipe!
1 dozen eggs (this will make 24 deviled eggs, that’s hardly a snack at my house!)
1/2 cup mayonnaise (we don’t like Miracle Whip and think Mayo has a better flavor and texture for this)
- Boil the eggs (preferably store bought because they are older) according to these great instructions.
- Peel the eggs.
- Cut each egg in half length-wise as evenly as you can.
- With a teaspoon gently pop out the yolks and put them into a clean medium sized bowl.
- Add the mayonnaise to the egg yolks. Mash and mix this together with a fork (or if you really like it smooth you can use a hand blender).
- Lay out the empty egg whites neatly on a flat plate.
- Using two spoons (one spoon is to help push the mixture out of the other spoon) carefully put the yolk mixture back into the egg whites.
- If you want this to look extra fancy, scrape your yolk mixture into an icing bag or decorating pouch with a ‘flower’ end and squeeze the yolk mixture into the egg white making a nice design on the top.
- Sprinkle paprika very lightly over the top as a garnish.
Didn’t I tell you it was easy!? Three ingredients and wah-lah!
A Little Variety
Some people like to add a little variation to their egg yolk mixture.
Here are some extra ingredients that I don’t mind adding, even though our family really prefers it plain. I recommend you try only one of these four options at a time (don’t mix them all in at once!)
- 1 green onion, extremely finely cut using only the green part
- 1 tsp dry mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp each of onion powder and garlic powder
Enjoy your Deviled Eggs! Let me know what version you like best!