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Deviled Eggs

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© 2010 Helana Brigman
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“I haven’t had deviled eggs in soooo long” Mitch said to me while perusing the food table at John’s book release party.  Already half gone, the deviled eggs platter was a sensation.  I knew I should have made 2 dozen deviled eggs (really 48 deviled eggs).  Who knew America’s most identifiable, craved appetizer would be the simple, easy, deviled egg?

I have been making deviled eggs since I was a little girl.  My mom taught me–in stages–how to boil an egg, wait for it to cool, and then create the filling mixture with the use of egg yolks, mustard, mayonnaise, chopped green onion, pepper, and paprika.  Twenty years later, I’m still following her recipe and making the same deviled eggs I did as a kid.  The key, is to go light on the mayo and to rely on other kicky ingredients like brown mustard, a dash or two of hot sauce, and some pepper.  But, if you prefer a less spicy version of deviled eggs, just heighten the mayonnaise (it cools the spices) and add more salt.  See below for mom’s clearly delicious deviled eggs recipe.

Deviled Eggs

This recipe is adapted from my mom’s childhood advice “just dump some mustard, mayonnaise, and yolk in there and mix it up!”  For a more methodical and measured approach, please see Elise Bauer’s recipe available at Simply Recipes here.


* 1 dozen eggs, hard boiled

* 3 teaspoons djon mustard

* 1 green onion, minced

* 1/3 cup mayonnaise (can use 1/4 cup)

* 1-3 dashes of hot sauce

* Paprika, to garnish

* Salt & Pepper, to taste

1.) Bring a large pot of water to a boil.   Add 1 dozen room temperature raw eggs and allow to boil on high for about 10 minutes.  Turn heat off and allow pot water to cool to remove temperature.  Once at room temperature, strain eggs.

2.) Crack, peal, and cut boiled eggs in half lengthwise, remove and add yolks to a mixing bowl.  Add mustard, mayonnaise, green onion, salt and pepper, and mix to combine.

3.) Carefully spoon about 1 teaspoon mixture into each empty egg white casing.  Be somewhat stingy with the filling until you have all of the egg whites filled, then you can go back and add extra to each casing.  The easiest way to do this step is to use a frosting dispense and dispense filling into the egg whites (this will save you a lot of time).

4.) Sprinkle with paprika and chill until ready to serve.

5.) Enjoy! Makes 24 deviled eggs!

Œufs mimosa (deviled eggs)

Deviled Eggs, 5.0 out of 5 based on 1 rating
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  1. By Homemade Is Best #10 – Eggs Part 1 on April 29, 2011 at 3:08 pm

    […] Deviled Eggs – The classic one that your mother or grandmother used to make, with the Clearly Delicious touch […]

  2. By Homemade Is Best #10 – Eggs Part 1 on July 20, 2011 at 9:25 pm

    […] Deviled Eggs – The classic one that your mother or grandmother used to make, with the Clearly Delicious touch […]

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