My family loved serving deviled eggs with our Easter brunch. We even had a special plate for them that my great-aunt gave us. I always thought they were so special which usually means something was time consuming to make, but when I got older I learned it is easy to make deviled eggs. Here’s the simple recipe my mom jotted down for me when I moved out. It took another 15 years for her to give me the hand-painted family deviled egg platter though.
Deviled Eggs
- However many eggs you wish to have, plus 2 more
- Mayonnaise (1/4 teaspoon per egg used)
- Smooth Dijon mustard (1/8 teaspoon per egg used)
- A dash of celery salt
- A pinch of pepper
- 1 tablespoon relish
- Paprika, dill, or chopped chives, for garnish
- Hard boil the eggs. Once cooked, allow to cool fully in a pot of ice water.
- Once cool, carefully slice each cooked egg in half. Remove the yolk and place it in a medium sized bowl.
- Add the mayonnaise, mustard, celery salt, pepper, and relish to the bowl with the egg yolks and mash them together with a fork.
- Scoop the mixture into the cavity of each egg. This can also be done with a piping bag and decorative tip to look extra polished.
- Sprinkle with paprika, dill, or chopped chives.
- Serve in a plate with a raised edge or rim, or in a special deviled egg plate to prevent the eggs from sliding off the plate when you carry them from the kitchen.