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We love to make Deviled Eggs in the Spring Time right around Easter because of the excess amount of hard boiled eggs we have after the kids are done with their Dying Parties. But I love Deviled Eggs all year round, especially at all the BBQ’s we have in the Summer. I love to bring them to potlucks too. And they are all gone before the line is through.
I’m going to share with you my perfectly seasoned, super simple way of making deviled eggs. I hope you have at least a whole dozen to use, because they will be gobbled up really fast.
- Easy Deviled Eggs
- 12 Eggs
- 1/2 cup mayonnaise (I love to use Kraft Mayo w/ Olive Oil)
- 2 teaspoons yellow mustard
- 1/4 teaspoon salt
- pepper to taste
- paprika for sprinkling
- Place eggs in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 10 minutes. Remove from heat and leave covered for 4 minutes, then rinse under cold water continuously for 1 minute. Fill the pot back up with the eggs inside with cold water and add some ice cubes. Let sit for about 5 minutes and allow to cool.
- Crack egg shells and carefully peel and rinse the eggs. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, salt, and pepper, and mix well.
- Add the yolk mix to a zip lock bag and cut a large hole int the corner of the bag. Squeeze yolk mixture into the indentation on the egg whites. Sprinkle with paprika and serve.
What is your favorite spice to add to deviled eggs?