I must say I enjoyed Deviled eggs and it’s really easy to make. It’s an appetizer that will never get old and an all time best seller on your party table.
The other week my friend, S, sent me a recipe exchange email chain. Basically you send the chain to your friends and they email a recipe to 1 person and it’s just a good way to get a bunch of new recipes. So, this recipe for deviled eggs was sent to me. I’ve actually never made deviled eggs before.
Sure, I’ve had them, but never attempted them at home. My senora in Spain actually made absolutely amazing deviled eggs – she went all out too – she would make an extra egg so that she could run the egg yolk through some sort of cheese curler to decorate the remaining deviled eggs with these curled egg yolk shavings. The presentation couldn’t be better. It felt very festive as soon as I walked into the dining room after class to find that tray of deviled eggs on the table. I was always pleasantly surprised — mostly too because that usually meant that we were having paella too for lunch – a favorite of mine!
Unfortunately I never got the recipe from her. Such a shame. It did taste similar to this recipe though. I know there are a ton of deviled egg recipe out there and you could probably quickly come up with your own, but I must say I enjoyed this one and it was really easy to make. You only need mayo, dry mustard and white vinegar essentially. From there it’s just some seasoning such as salt, black pepper and paprika for the contrasting red garnish. Deviled eggs don’t get any simpler than this! Next time I will try to make these even more lively with a variety of different toppings – crumbled bacon comes to mind first thing!
Have you ever made deviled eggs before? What’s your go to recipe? Please share in the comments below.
For other recipe ideas be sure to check out my avocado cucumber roll with shrimp. It’s another great party appetizer that I love to serve to friends and family.
- 6 eggs
- 1/4 cup mayonnaise
- 1/2 teaspoon dry mustard
- 1/2 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika for garnish
- Place eggs in saucepan, and fill it up with water so that eggs are completely covered. Bring water to a boil then reduce heat and simmer for 10 minutes. Rinse eggs in cold water, peel and remove egg yolks.
- Mash eggs yolk in a bowl and add mayo, dry mustard, salt, pepper, and vinegar and mix everything together.
- Fill egg white shells with the mixture (can use a piping bag for a nicer presentation) and sprinkle with paprika.