Introduction: Deviled Eggs
Start your Thanksgiving, Christmas, or any other get together meal with one of the best finger foods around!
This classic appetizer makes everyone happy and is easy to pull off. Instead of the traditional deviled eggs with paprika, these use dill and with a bit of fresh garlic are a delicious way to start the feast.
Step 1: Boil the Eggs
Place 6 eggs in a pot of water and bring it to a boil. Boil the eggs for 15 more minutes.
When they're cooked, drain them and cool them off with cold water.
Step 2: Split and Empty Eggs
Slice the eggs in half and drop the yolks into a mixing bowl.
Step 3: Mash Up the Yolks
With a fork or a pastry blender, crush the yolks into small pieces.
Step 4: Add the Rest of the Ingredients
Add in the rest of the ingredients:
# 1/4 cup mayonnaise
# 1 teaspoon white wine vinegar
# 1 teaspoon Dijon mustard
# 1/2 teaspoon dill weed
# 1/4 teaspoon garlic powder or 1/2 a clove of grated garlic
# 1/8 teaspoon salt
Stir it all together.
Step 5: Scoop Mixture Into Whites
Using a spoon, get dollops of the mixture from the bowl and place them in the egg whites.
Step 6: Add Dill
With one small sprig of fresh dill, tear off the ends and place on the eggs for a garnish.
Serve and eat!
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22 Comments
10 years ago on Introduction
Is there any other vinegar that could be used? I already have White Vinegar, Cider Vinegar, Rice Vinegar, Red Wine Vinegar and Balsimic so I do not want to buy more VINEGAR.
Reply 10 years ago on Introduction
I think you can also use mustard instead of plain vinigar. If you want, just use the vinigar you like the best ;)
Reply 10 years ago on Introduction
Thanks for answering. May try white vinegar since it it not a strong flavor.
11 years ago on Step 6
Your recipe for deviled eggs sounds great!
Have you ever made these with Miracle Whip instead of mayo? Reason I ask is we us MW at our house & have an abundant supply on hand, but would hate to use it if it would mess up the flavor.
Thanks for posting!
12 years ago on Introduction
isn't 15 min. a little to long ( unless you like black eggs)?
14 years ago on Introduction
I've never had deviled eggs before, what do they taste like?
Reply 14 years ago on Introduction
heaven, plain and simple Deviled eggs were the first things i learned to make as a kid. One tip i have is instead of using a spoon, scoop all the mixture into a plastic sandwich bag and cut one of the corners off, its like using a cake decorator and makes the eggs look way more professional.
Reply 14 years ago on Introduction
If you add Cyan into the mix, you get spicey ones that my house refers to as "Demon" Deviled Eggs... Very good, but watch out though, one year my father put a bit too much and we ended up with Flaming Deviled Eggs.... ...your tongue caught fire with one bite.
Reply 13 years ago on Introduction
cyan....
OH.
Cayenne.
I thought you meant putting blue in the eggs, lol.
Reply 14 years ago on Introduction
thanks for the idea
Reply 13 years ago on Introduction
AMAZING! THATS WHAT THEY TASTE LIKE!!!!!
13 years ago on Introduction
mmmmmmmmmmmmmmmm........
13 years ago on Introduction
OMFG THAT LOOKS SO FRIKKIN DELICOUS.....too bad im to lazy to make it :(
13 years ago on Introduction
i may try this but im scared to eat food from someone that has fungus in their name :-)-
14 years ago on Introduction
Wait... where's the paprika? It's not deviled eggs without the paprika!
Reply 14 years ago on Introduction
Check out Rachel's deviled eggs.
Reply 14 years ago on Introduction
Yeah!
14 years ago on Introduction
Old eggs are best, but failing that due to procrastination - try this. Once the eggs are cooked and cooled in cold water ---- pour out some of the water, put lid back on pan, and shake the beejeebers out of it - up/down/side - to - side. The eggs will be totally cracked and some water will have entered under the shell to help loosen it. If this still doesn't work, then you are going to have to do better at remembering to get eggs in advance.<br/>
14 years ago on Introduction
Do you have hints on getting your eggs to peel easily? I've about given up on deviled eggs cause it takes SO long to peel them compared to the time it takes to eat them. I usually follow many of the "wives tales" that are supposed to yield easier-to-peel eggs (cold water cooldown, for instance), but the results are quite inconsistent (and one of them - "use older eggs" isn't very workable when you want to go to the store and buy two dozen eggs for tomorrow's event...)
Reply 14 years ago on Introduction
Peel them while under cold water or under a running tap. The water makes the shell fall right off.