It isn’t a holiday without my Dad’s Deviled Eggs. He has been making them the same way for years with this simple but delicious recipe. One holiday I tried to jazz up my Dad’s recipe with some bacon and other fancy toppings I saw in my Food Network magazine, but the family turned their nose up at them…they wanted the classic eggs! Lesson learned. Don’t fix what isn’t broken.
Deviled Eggs are definitely a throw back, but I have noticed them popping up on snack menus in trendy bars around where we live in Philly. It’s an oldie but goodie. Plus they are a great way to use up those dyed Easter eggs!
12 hard-boiled eggs, peeled
½ cup mayonnaise
½ tablespoon Dijon mustard
½ tsp salt
½ tsp pepper
¼ tsp paprika, plus extra for garnish
Small can of sliced black olives
Some people find hard boiling an egg intimidating but my Dad has the fool-proof method that can be applied for 1 or 1 dozen eggs!
Place the 12 eggs in a pot and cover with water. Place the pot on the stove, cover, and bring to a hard boil. Once the water is boiling, keep the pot covered but remove it from the heat. Let the eggs sit for 15 minutes then rinse with cold water to stop the cooking. And that’s it! Once the eggs are cool enough to handle peel them. It is MUCH easier to peel warm eggs as opposed to hardboiled eggs that have been sitting in the fridge. If you are using up your dyed Easter eggs just be patient and take your time peeling them. It’s important to not wreck the egg whites because that is our vessel for egg yolk deliciousness.
Once the eggs are peeled prepare the serving platter by laying plastic wrap on it. This will prevent the eggs from rolling around on the platter. Or if you have a Deviled Egg platter that’s awesome. I plan to register for one :)
Cut the eggs in half long ways and gently remove the yolk from each half. Place the yolks in a bowl and the egg whites on the serving platter. Repeat this for all the eggs. I also like to wipe my knife every once in awhile to ensure a clean-cut.
Lightly sprinkle the egg whites with salt.
Back to the yolks. Using a fork, mash the yolks until they become fine. We are looking for a sand like texture. This step is important because if the yolks aren’t fine enough the filling will be lumpy, not good.
To the mashed yolks add the mayo, mustard, salt, pepper, and paprika. Mix these together very well.
Evenly distribute the yolk mixture amongst the egg whites. I usually start with a little in each and then fill as needed to make sure I’m not left with any empty egg whites.
Once all the eggs are filled place an olive slice on top and lightly sprinkle paprika over them. Serve these perfect deviled eggs cold.
Dad’s Deviled Eggs