This week’s recipe from Kristen is a great holiday party plate… the classic Deviled Eggs!
I haven’t made Deviled Eggs in quite a while, but when I do I go totally over the top with finely chopped sun-dried tomato, chillies, spring onion, dill, bacon etc. They’re great to take to BBQs, picnics etc as you can make them a day ahead… just be careful when moving the slippery suckers or you could end up with an eggy mess!
Hello again everyone! We’ve just been away this past weekend with some friends and are now getting very excited about summer starting and the holidays coming up.
This time of year always brings lots of picnics, parties, and bbqs for us, so I’ve been thinking lots lately about easy family-friendly recipes for appetisers and nibbly food to share. I wanted to share my recipe for deviled eggs with you, which is one of my all-time favourite snacks. There are many, many recipes for devilled eggs so this is by no means the only way to do them – but it is certainly my personal favourite. As a small child I used to beg my grandmother to make these for us and she was always kind enough to indulge me. I could eat a ridiculously large amount in one sitting and now eat even more!
These are a great snack to take to a picnic or bbq and are usually equally appealing to kids and adults alike. They take only about 20-30 minutes to make and this can easily be done in stages while you get other things ready. They’ll last a day or two in the fridge, however I recommend they be made fresh within an hour or two of heading out to a function for the best flavour.
12 devilled eggs
Time to prepare:
20-30 minutes (including boiling time for the eggs)
- 6 large eggs
- 1.5 tbsp mayonnaise
- 1 ½ tsp white vinegar
- ½ tsp mustard powder
- ¼ tsp salt
- Dashes of paprika or other garnish
Begin with hard-boiling the eggs. Generally I find that 10 minutes at a good boil produces an egg just right for this recipe. Peel the eggs once cool – running them under cold water while you peel might help the shell come off easier.
Slice the eggs in half lengthwise and remove the yolk and place it in a separate bowl. Set the whites onto a different plate for filling later.
Lay the whites on a plate, ready to fill with the yolk mixture
Mash the yolks with a fork and add all the ingredients except the paprika. Whisk them up with the fork until the texture is smooth and creamy. Taste and adjust seasonings if you need.
Mash the yolks and other ingredients until creamy
Use a small spoon to fill the whites with the yolk mixture, filling gently so as not to break the whites. I recommend (from making this mistake MANY times in past…) to be a bit stingy on the amount of filling at first so you don’t run out before all the whites have filling in them. You can always go back and add more filling at the end.
Sprinkle with a dash of paprika or other garnish to finish.
- For a bit of variety you can alter the garnish or use a variety of different garnishes. Fun options would be parsley, small leaves of thyme, green onion, or if you and your friends like spicy food, a dash of chilli powder or a slice of fresh chilli.
- If you like a bit of crunch in your deviled eggs try adding a small spoonful of diced celery to the yolk mixture.