It’s getting to be barbeque season and, for some reason, I associate barbeques with deviled eggs. These are my go-to appetizer to bring to any function and I make a batch every time we host. The secret to awesome deviled eggs is mayonnaise. You can’t make stellar eggs without good quality mayo, it’s just not possible. I make my own mayo using an awesome recipe by my friend Melissa at Dyno-Mom. I make the second recipe in that post and it is always amazing!
I usually hate mayonnaise, so when I tell you that homemade mayo is the best, I’m not joking around. Not only is it delicious, but the fermented mayo is good for your gut bugs too, which is an added bonus.
The things next to the eggs in the above picture are bacon-beef meatballs which deserve their own post. I was a little stunned to discover that the only picture I have of deviled eggs is from our little one’s first birthday party. I make them so often I just assumed there would be a larger selection, but there ya go. So pardon the quality.
6 hard-cooked eggs
1/4 cup mayonnaise
1 teaspoon mustard
1 teaspoon vinegar
Paprika for garnish
- Peel your eggs and cut them in half, putting the yolks into a large bowl.
- Add the remaining ingredients except for the paprika and mix well. You can use a fork or a hand mixer.
- Pipe or spoon the filling into the egg halves. Sprinkle paprika on top and serve.
If you need to make this ahead (I usually do) just do the first two steps, cover the bowl -or choose a mixing bowl that has its own lid- and stick it in the fridge. Load the egg halves onto the deviled egg plate and cover them tightly with plastic wrap. I’ve tried tossing them into a bowl before and I ended up with misshapen eggs at party time, which was no fun.
A variation you can do with these is use horseradish mustard, or any other flavor mustard, instead of dijon or yellow.
These are always a hit. This recipe is, by far, my favorite recipe for deviled eggs. But it doesn’t work without the mayo.