Deviled eggs are a quick and easy finger food. The smooth and creamy filling pairs with bits of sweet onion and crunchy dill pickle cradled in half a boiled egg.
Deviled eggs are a big staple in Southern cooking. They are at most family picnics, get-togethers, and potlucks. I remember when my son was about two years old and tasted a deviled egg for the first time. To my surprise, he loved it. Kale liked it so well that he ate several. He ate so many, I was worried he would make himself sick.
Over the years, his love for deviled eggs grew. Anytime he visited my grandparents, Grandma Sammie kept a large plate of these little finger foods in the fridge just for him. One time, Grandma let Kale make them. He’s been making them all by himself ever since.
Deviled eggs are super simple to make.
Boil the Eggs:
Place 4 to 6 eggs in a pan of cold water. The water should cover the eggs by an inch. Bring the water to a rolling boil and shut the heat off. Cover the eggs and set a timer for 10 minutes. After 10 minutes has passed, remove the eggs from the water and place in a bowl of cold water or an ice bath for an additional 5 minutes. Remove the eggs from the cold water and peel completely taking care not to gouge the egg whites.
Make the filling:
Cut the eggs in half lengthwise. Carefully scoop out the yolks and place in a medium bowl. Add 1/4 a small onion and 1/2 a pickle both finely chopped. Next, place 1 tablespoon of Dijon mustard, 1/4 cup of mayonnaise, 1/2 teaspoon of salt and 1/4 teaspoon of pepper to the yolks, onion, and pickle. Using a fork, combine the mixture until a smooth, creamy filling comes together.
Fill a pastry bag or decorating kit with the yolk filling, and fill half an egg white. Repeat with the remaining yolk mixture and egg whites until all is used. Garnish with paprika for color. My husband prefers cayenne to add a little heat.
Used for this recipe:
- 4 to 6 eggs boiled and shells removed
- 1/4 sweet onion, finely chopped
- 1/2 dill pickle, finely chopped
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Paprika for garnish
Cut boiled and shelled eggs lengthwise and remove yolks. Place them in a medium bowl.
Add onion, pickle, mustard, salt, and pepper to yolks. Using a fork combine until creamy filling forms.
Using a pastry bag or decorating kit, fill each egg white with the yolk mixture.
Garnish with paprika.
Store in the refrigerator.