Traditional Devil Eggs are made with just a few ingredients, making them creamy, irresistible and delicious. This bite size egg is not just for big family dinners, it’s also a healthy snack and a great appetizer at your next party.
What you will need to make these Traditional Devil Eggs
- 6 Hard Boiled Eggs
- Dijon Mustard
- Salt to taste
- Sweet Relish juice
- Paprika for garnish
How to cook hard boiled eggs
There are many different ways to cook a hard boiled egg. A few years ago, my mom gave me a Cuisinart Egg Cooker for Christmas. This is hands down my favorite way to cook hard boiled eggs. It will also make hard, medium or soft consistency eggs. You can even poach an egg or cook an omelet.
To make the eggs, you take a small pin that is on the bottom of the measuring cup that comes with the cooker and poke each egg. I know it sounds like it could be a mess, but it really is super easy. It creates a tiny bit of air between the shell and the egg membrane. This method actually steams the eggs, as opposed to boiling.
There are so many methods to make eggs easy to peel, but I haven’t found any way that is as fool proof as this method. I promise, they peel perfectly EVERY time.
How many should you serve
For years I fought my husband and son from eating all eggs before Easter dinner. Finally, a couple years ago, I just stopped fighting.
Now I make a double batch and use one platter as an appetizer while everyone is milling around waiting for dinner to be served and one for the actually dinner.
Deviled Egg Recipe Variations
Yes, we really like traditional style devil eggs, but it is fun to change them up. Try using, bacon, jalapenos, avocado, hot sauce, basil or even lemon juice. You’ll be surprised how you can change the flavor with just a little ingredient addition.
Traditional Devil Egg Recipe
Traditional Devil Eggs
- 6 eggs Hard Boiled Eggs cooled and peeled
- 4 Tbsp Mayonnaise
- 1/4 tsp Dijon Mustard
- 1/4 tsp Salt
- 1/2 tsp Relish Juice
- Paprika for garnish
- Chives or Green Onion for garnish
- Place eggs in a medium pan, and cover them with an inch of cold water.
- Turn heat on to medium and bring water to a boil.
- When the water boils, shut the stove off and cover for 15 minutes.
- Next, soak eggs in cold water until cooled to the touch.
- Peel and rinse. Cut in half length wise and set aside.
- In a small bowl or food processor, add yolks.
- Using a fork mash yolks until there are no lumps left.
- Add mayo, Dijon mustard, salt, pickle juice and combine until smooth.
- Transfer to a small plastic bag. Snip the bag and pipe into egg whites.
- Garnish with paprika and chives.