Deviled eggs have to be one of the easiest things in the world to make and one of the most popular dishes on the salad table. Men absolutely love them as well. I am not sure why that is, but, it's true. If you bring a platter of deviled eggs to a pot luck party . . . you will be the most popular person at the party and everyone will be scrambling for your recipe! Tis true, cross my heart.
Some people like to put pickle relish and all sorts of other things into their picked eggs . . . but I like to keep it simple and it works. These eggs quite simply have nothing but mayo, some grainy mustard and a bit of seasoning in them. I cannot tell you the number of times a week I had to make these little babies when I was working as a Chef in the big house down south. There had to be a plate of them in the refrigerator at all times. They just loved them. They're a portable snack too.
Perfect in the picnic basket as well. You can put them together in pairs and wrap them up as a set. You just put the filling sides together and there's no mess at all. Easy peasy, lemon squeasy. I do think these are the best I've ever eaten myself. I like to garnish with a few fine-chopped fresh chives . . . the green looks so pretty against the egg yolk and the flavour is so mild it takes nothing away from the eggs themselves. Look for a few hints below on making hard boiled eggs.
*Perfect Deviled Eggs*
Makes 12 servingsPrintable Recipe
I wish I had a pound for every one of these I have cooked in my lifetime. I'd be sitting real pretty on a huge pile of dosh right now! These are excellent. Always the first things to disappear on the buffet table.
12 large free range eggs, hard boiled and peeled110g of good quality mayonnaise (1/2 cup)2 TBS grainy dijon mustard1/4 tsp salt1/4 tsp black pepperpaprika to garnish
Slice the eggs in half lengthwise. Remove the yolks to a mixing bowl. Mash the yolks thoroughly with a fork. W...