Basic Deviled Eggs


Many people feel like they have to go for fancy-schmancy deviled egg recipes. I make mine really plain and people eat them up!

Here’s how to make them – 

Mash the egg yolks with a fork until there are no lumps.

Add just enough mayo to hold it together. You don’t want the filling to be too mushy. It won’t hold it’s shape. Mix with fork until smooth.

Season with fresh ground black pepper.

Refill the white with the mixture.

Sprinkle with paprika.

Refrigerate until ready to eat.

Really, that’s it.

I just use a spoon to fill the shells. If you want them to look perttier, you can use a pastry bag or a zip lock bag with a corner cut off to pipe the filling in.

Transporting –

They make cool egg dishes to transport and serve deviled eggs. My problem is that I need to make much more than they will hold. One thing I have done is to transport unfilled and just put them together once I reach the destination. Just be considerate and arrive a few minutes early to get them assembled and get out of the way. Check with your hostess to make sure its OK. 



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