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No matter the holiday or occasion, if there is going to be a gathering on my side of the family that involves food, I'm always asked to bring my "famous" (or...famous enough) deviled eggs. They are the perfect, protein-packed side dish for any occasion and are fairly easy to make. What makes (or breaks) deviled eggs for me is dry mustard versus wet mustard!
Now, I KNOW wet mustard is a popular ingredient in the south for dishes like deviled eggs and potato salad...but dry mustard is the only way to go for deviled eggs! Trust me on this one.
1/2 cup of mayonnaise
1/8 tsp salt
1/4 tsp of dry mustard
A "pinch" of pepper
Paprika for seasoning/garnish
1. Put eggs in a pot and fill until they are just covered by the water.
2. Bring to a rolling boil and then remove from heat. Let the eggs sit for exactly 15 minutes.
3. Drain the hot water from the pan and move the eggs to cooler water. Let them stay until they are cool enough to comfortably touch and peel. (sometimes I will boil the day before and refrigerate the eggs overnight.)
4. After peeling all of the eggs, cut them in half and set the hard yolks aside in a mixing bowl.
5. Add all ingredients-except for the paprika-to the bowl of egg yolks
6. Mix the ingredients until smooth with a hand mixer. (Use a fork or potato masher if you don't have a mixer.)
7. Refill the egg whites with the yolk mix and sprinkle with paprika.
Best. Deviled eggs. Ever. I'm tellin' ya.
If you make this recipe, post pictures on social media and tag me!
-Natalie from Deerwood + Jones