Where is the name deviled eggs from?

When talking about food in the U.S. in the late 1700's, the term deviled referred to food that was spicy, cooked in hot spices, or highly seasoned. Stuffed eggs and dressed eggs are names for the same thing in other countries. What has become a traditional deviled egg in the U.S. isn't super 'deviled'. It's easy to make them spicier with some dry hot mustard, ground pepper spices, even diced jalapeños mixed into the yolk mixture.

What is an easy way to peel hard boiled eggs?

There are so many theories on the BEST way to peel hard boiled eggs. However, we haven't found any method that is 100% guaranteed every time! Our advice is if you have a method that works for you, use it. We do have tips and information on what we have found to work for us in our Easy Deviled Eggs 101.

Can deviled eggs be decorated?

Yes! and it is so fun. How you cut them, fill them, garnish them, even dye the whites will put your own personal spin on the eggs. Easy Deviled Eggs 101 has a whole section on decorating and garnishing deviled eggs.

Deviled Eggs with Pickles - Appetizer Bliss

Description

A classic deviled egg with sweet diced pickles. A perfect addition for your next family BBQ or party!

Ingredients

Scale

12 eggs
1/2 cup mayonnaise (or greek yogurt )
4 teaspoon dijon mustard
Salt and pepper to taste
3 Tablespoon sweet pickles, diced small
Smoked paprika for garnish

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Instructions

Place eggs in a saucepan in a single layer and add enough water to cover the eggs by at least an inch.
Cook on medium-high heat until the water boils. Turn the heat down and gently boil the eggs for 10 mintues. Run the eggs under cold water.
Let the eggs cool enough to handle then remove the shell from the eggs. Cut the eggs in half lengthwise. If the eggs are still warm, let them cool a bit longer.
Hold cut egg over a bowl and gently ‘pop’ the yolk out of the egg white. Do this with all 24 halves. Set white parts aside.
Add mayonnaise, dijon mustard, salt and pepper to the bowl with the yolks. Mix until smooth with no large pieces of yolk left. NOTE: W e use a hand mixer to mix everything together.
Add the small diced sweet pickles to the yolk mixture and stir by hand to combine. You want the pickle to be in small pieces so it will go through the piping tip. If it is too big, use a spoon or small scoop to fill the egg instead of the piping bag.
Use a piping bag with a large tip. Fill the bag with the yolk mixture.
Pipe the yolk mixture into the center of the white. You should have enough yolk mixture to mound the filling above the edge of the white.
Place on a serving platter, sprinkle with paprika.
Serve

Notes

If the egg yolk and pickle mixture doesn't fit through the piping tip use a spoon or small scoop to fill the egg white.

Add a few extra eggs to the pot when boiling the eggs. This gives you some backups in case there are any issues peeling the eggs.

See Easy Deviled Eggs 101 for more information on All Things Deviled Eggs including boiling, peeling, garnishing and decoration!

Prep Time: 5 minutes
Assembly Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Cook
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 68
Sugar: 0.2 g
Sodium: 134.8 mg
Fat: 5.8 g
Carbohydrates: 0.3 g
Protein: 3.2 g
Cholesterol: 94.9 mg