My mother did not cook much from scratch, preferring the convenience of cans and frozen food. But she would occasionally make deviled eggs, and I LOVED THEM. And I still do! What follows is the classic recipe, but I include some variations that are just as yummy, if not more so.
Traditional Deviled Eggs Recipe
1 dozen hard-boiled eggs, cooled
¼-½ cup mayonnaise
1-2 tsp mustard
1-2 Tbsp finely minced onion
garlic powder (optional)
Slice the boiled eggs in half lengthwise and carefully remove the yolks. Place the egg whites on the serving platter, and place the yolks in a bowl.
Combine the yolks with enough mayonnaise to make a stiff, creamy mixture. It shouldn’t be too gloppy, however, so err on the side of less mayo. Add mustard, onion, salt, and garlic powder (if using) to taste. For an ultra-smooth mixture, you can use a food processor or a hand mixer to blend.
Spoon the mixture back into the egg white halves, or if you want to be really fancy, pipe it in using an icing bag and tip. (Personally, I just spoon it in.) Sprinkle the eggs with the paprika.
Variations on Traditional Deviled Eggs
You can add half of an avocado and ½ tsp lemon juice to the mixture, and then you’ll have green eggs! Just add ham! The kids do like it, Sam-I-am.
Use red onion instead of regular onion. If you have picky eaters, you can blend the onion with everything else in a food processor, and it will be invisible, but still impart its flavor.
If you’re not fond of mayo, substitute plain Greek yogurt.
Add some dill to the egg filling.