Name: Best Deviled Eggs
Prep time: 15 min
Cook time: 15 min
Ingredients: 6 eggs; ¼ cup mayonnaise (substitute with sour cream for a light version); 1/2 teaspoon white vinegar; 1/2 teaspoon mustard powder; 1 tablespoon minced shallot; garnish: (Parsley, paprika, toasted sesame seeds, ground black Pepper, grated Parmesan Cheese, shredded Cheddar, dried Onions, Dill)

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This classic deviled eggs recipe is easy to make and everyone’s favorite. Make yours stand out by garnishing the cooked egg whites with herbs and spices.

The Best Deviled Eggs

Sometimes in the middle of the night, while I’m struggling to go back to sleep, I get the greatest ideas. This isn’t one of ’em. But those great ideas could make me a millionaire if I could just remember them. Three (3) a.m. knows all my secrets and knows how to keep them.

Occasionally though, I stay awake long enough to ponder about the idea and act upon it first thing in the morning, unless it’s completely useless which I have plenty of.

On one such night, I laid in bed thinking about deviled eggs. Sometimes I believe I’m losing my mind. From all the things I could think and worry about, right? I wasn’t even hungry! The term “deviled” is in reference to spicy food, but I don’t like my stuffed eggs spicy. However, I like them to look devilishly good because, after all, we eat with our eyes first. Aren’t they pretty?

You can use your favorite recipe or follow the classic deviled eggs recipe below. Either way, you can’t go wrong.

WHAT INGREDIENTS DO I NEED TO MAKE DEVILED EGGS?

Eggs
Mayonnaise (substitute with sour cream for a light version)
White Vinegar
Mustard Powder
Shallot

Garnish:
Parsley, paprika, toasted sesame seeds, ground black pepper, grated parmesan cheese, shredded cheddar, dried onions, and dill.

HOW TO MAKE THE BEST DEVILED EGGS

Place eggs in a pot of cold, salted water. Bring the water to a boil and let eggs cook for about 10 to 15 minutes. Run eggs under cold water until they are completely cool. This ensures mess-free peeling. Always start peeling from the bottom of the egg, where the air bubble is usually located, and you will never have problems with sticky eggshells.
Cut eggs in half, lengthwise. Remove the egg yolks and mash them with a fork in a small bowl. Mix in vinegar, shallots, mustard powder and mayo.
Spoon egg yolk mixture into a small resealable plastic bag. Snip a small corner on the bottom of the bag. Dip egg whites into a garnish of choice and then pipe egg yolk mixture into egg halves.
Refrigerate before serving.

Tonight I will think of my two-weeks European vacation that I start this weekend. We will be driving through Austria, Germany, Italy, Croatia, and Bosnia. Go ahead, be jealous 😉