My mom is the queen of deviled eggs. She make the best deviled eggs with just a few ingredients. I was going to make them for Easter dinner, but finally asked her to do it. I have a habit of doctoring things up and experimenting with ingredients. My husband always is suspicious, because he knows I don’t follow a recipe exactly.
For Easter I did not make the deviled eggs or our family dinner. You don’t mess with the deviled eggs. I wanted to make sure they were exactly like everyone is used to. Believe or not I would never eat just a plain old hard boiled egg, but add in some mayo and seasonings and I’m in.
I have to admit I have boiled eggs in various ways over the years. I likely boiled the heck out of eggs far too many times. After searching online I found the best way to hard boil eggs. My husband’s father now uses this method, not because he saw it online, but because he found the directions in a cookbook that looked older than me! I created a video with the directions.
Once the eggs have been cooked and cool you are ready to use them. When making deviled eggs you need to be careful and remove the yolk without messing up the perfect egg white “boats”. Most of the yolks in this batch fell out on their own. You want a creamy texture, so make sure you mash the yolk to a fine powder. A fork works really well to mash the egg yolk.
My mother told me to use regular mayonnaise, “none of the low fat crap”. I use Hellman’s with Olive Oil, which is similar to their light mayo. I like this type better than regular, so yes I used the lower fat mayo!
Salt and pepper are the only seasoning you really need. My mother always sprinkles the tops of the deviled eggs with a dash of paprika for color. I love smoked paprika. I think this seasoning gives the eggs a kick rather than regular paprika.
- 6 hard boiled eggs, chilled and peeled
- 3 tablespoons light mayonnaise
- Salt, pepper, smoked paprika to taste
- Cut each egg in half lengthwise.
- With a spoon removed the yolk.
- In a small bowl, mash yolks up using a fork.
- Mix mayonnaise with yolk until creamy and season with salt and pepper.
- Place about 1 tablespoon of the yolk mixture back into egg white.
- Garnish each with a dash of smoked paprika.