I absolutely love deviled eggs and so does my husband, the purist.
Phil raves about my mama’s deviled eggs (and her potato salad), who does not fill hers with things like chopped pickle but rather likes to keep it simple. This recipe is quick and easy and can be the base for so many other deviled egg adaptations if wanting to explore options.
I like to add chopped ham and add curry powder to leftover Easter eggs, top deviled eggs with with bacon crumbles and green onion, make pimento cheese stuffed deviled eggs, shrimp salad stuffed deviled eggs, and my favorite…top deviled eggs with lump crab and a dollop of caviar.
I prefer to use local eggs from my farmer’s market, but when I want to cut corners and make them extra quick, I buy Egglands Best Organic peeled in the bag.
- 7 large eggs, hard boiled and peeled
- 1/4 cup Duke’s mayo
- 1 teaspoon prepared mustard, or creole mustard your preference
- Salt and pepper, for taste
- Paprika, for garnish
- Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
- Mash yolks with a fork and stir in mayonnaise, and mustard. Add salt and pepper, to taste.
- Fill egg whites evenly with yolk mixture. Garnish with paprika and black pepper. Store covered in refrigerator.