Whether you’re looking forward to picnic season, squeezing in one more picnic before the season is over, have leftover Hard-Cooked Eggs from Easter, or just plain want a treat, Deviled Eggs are fun to make and even better to eat. It seems like every family has its own version of deviled eggs, and they’re all wildly different. This is how my Mom taught me to make them. I think it was the second thing I ever learned to make without a recipe, the first having been Tuna Salad. Come to think of it, I should probably post that eventually. It’s always been a family favorite. Mom never measured for these recipes – it was all by eye. I made them that way, too, for years. Then someone asked me for the recipe. After a deer-in-the-headlights moment, I decided it couldn’t hurt to try to figure out how much of everything I usually put in. Armed with the ingredients, measuring spoons, a pencil, and paper (yes, I’m that old), I got to work. It actually is harder than it sounds, because every little tweak has to be measured and written down. It was worth it, though. It’s even faster to make when you don’t have to stop every few minutes to taste!
You’ll find a printer-friendly version of the recipe at the bottom of this page.
Ingredients:
1 dozen Hard-Cooked Eggs, shelled
⅔ cup (416 g) Hellman’s mayonnaise
¼ tsp Lawry’s salt
½ tsp dry ground mustard
Directions:
1.) Slice eggs lengthwise.
2.) Empty the yolks into the bowl of a food processor fitted with the steel blade. Process very briefly, just until uniformly crumbled. Add the remaining ingredients and process until just smooth. Avoid over-processing.
3.) Fill the eggs with the mixture. There are several ways to do this. I often use a cookie dough scoop. If you don’t have one, you can just use two spoons (one to scoop and one to scrape out the other. That’s how Mom did it.) You can use a pastry bag and tip for a fancier appearance, or a simple plastic bag with the corner snipped off.
5.) Sprinkle a little paprika on each for color.
Deviled Eggs
Ingredients
1 dozen Hard-Cooked Eggs, shelled
⅔ cup (416 g) Hellman’s mayonnaise
¼ tsp Lawry’s salt
½ tsp dry ground mustard
Directions
1.) Slice eggs lengthwise.
2.) Empty the yolks into the bowl of a food processor fitted with the steel blade. Process very briefly, just until uniformly crumbled.
3.) Add the remaining ingredients and process until just smooth. Avoid over-processing.
4.) Fill the eggs with the mixture. There are several ways to do this. I often use a cookie dough scoop. If you don’t have one, you can just use two spoons (one to scoop and one to scrape out the other). Or you can use a pastry bag and tip for a fancier appearance.
5.) Sprinkle a little paprika on each for color.
julienne.red 
Your using a cookie dough scoop to fill the eggs is a nice trick. I will keep that in mind.
LikeLiked by 1 person
Thanks! It does make it a lot easier.
LikeLike
Your deviled eggs recipe looks delicious! I have to try it someday.
LikeLiked by 1 person
Thanks! Let me know how you like it, and thanks for stopping by!
LikeLiked by 1 person
I love how quick they are and how neat they look. I would never have thought of using ground mustard, that sounds amazing. I’m going to have try these sometime. I use a notebook when I cook something new to write down measurements (If I happen to not eyeball them), so pen and paper aren’t that old-fashioned.
LikeLiked by 1 person
I hope you like them! I’d never have thought of the mustard, either. They don’t taste mustardy, it just seems to add a little depth. I’m going to have to try yours, too!
LikeLike