Deviled eggs are an obvious Easter staple. There are countless flavor combos and varieties out there, and while I appreciate culinary adventures, I figure why mess with a classic?
My grandma’s deviled eggs have always been my favorite. I could literally eat the entire plate of them. But then I would have just eaten a dozen eggs, and that’s definitely not ok. So of course I went to Nana first to see if she would share her secrets with me. She told me what her grandma told her: “a little of this, a pinch of that, a dash of the other.” Isn’t that how most great recipes read?
Armed with grandma’s ingredient list and my tasting spoon, I attempted to recreate my favorite Easter dish. And I have to admit, they turned out pretty darn good. Still not as good as Nana’s…but maybe thats just because I know they weren’t made in her kitchen.
These are ideal for a church potluck or a side dish for the brunch menu. Taste the filling as you go and feel free to add more or less of what you do or don’t like.
Classic Deviled Eggs
- 10 large eggs
- 1 tsp. yellow mustard
- 1 tsp. dijon mustard
- 2 tsp. pickle relish
- 1/3 C mayonaise
- 1 tsp. thousand island dressing
- 1/2 tsp. grated onion
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Chives, for garnish
- Paprika, for garnish
- How to hard-boil: Place the eggs in a single layer in the bottom of a saucepan. Cover the eggs with enough water so there’s about 1-2 inches of water above them. Heat on high until the water begins to boil, then turn the heat to low and allow them to simmer for 1 minute. If you have a coil stove, just turn the heat off, the residual heat will be enough. Remove the pan from the heat, and cover it with a tight-fitting lid. Leave them covered for about 12-14 minutes. At this time, sacrifice one egg to test if they’re done. When the yolks are cooked, rinse the eggs under cold water and allow them to cool. Peel the eggs, slice them in half, and scoop the yolks into a bowl. Place the whites on a serving platter.
- Mix in the following ingredients with the eggs yolks. Combine the mixture until it’s well incorporated and the yolks are fluffy.
- Spoon the filling into a piping bag and pipe a little into each egg white. (Tip: a sandwich bag with a corner cut off is the perfect make-shift piping bag)
- Roughly chop a few chives to sprinkle on each egg, and dust the tops with a little paprika.