Deviled Eggs

Waking up and craving deviled eggs is totally normal, right?  As a child, I wouldn’t dare try a deviled egg. The gooey yellow middle and green stuff sprinkled on top turned me all the way off. That’s when I had no sense of course. I can easily kill a dozen of these bad boys now. I’ve had such a variety and every one always has their own way making their deviled eggs different but I like to stick to the classic type with no avocado, olives, peppers, dill or bacon. 
I lied last week when I said that the chimmichurri was the easiest recipe because THIS is the easiest recipe. If you can boil an egg, you can make these.


  • 12 large eggs
  • 1 cup of mayonnaise 
  • 2 tablespoons of Dijon mustard
  • Sea salt and pepper to taste (about a teaspoon each)
  • 1 tsp of paprika 
  • Chopped parsley
  1. In a large sauce pan, place all of your eggs and fill with just enough water to cover the eggs. Too much water will take longer to heat up and cook. Bring to a boil and then reduce heat to medium low and let the eggs simmer for 10 minutes. When done, place your eggs in a strainer to remove the hot water and run under cold water until they cool.
  2. Once they are cooled, peel your eggs and cut each of them in half from top to bottom. Remove the yolks from each half and place in a mixing bowl. Place your hollow eggs on a serving dish.


3. Add your mayo, spices and mustard to the bowl with your egg yolks and really mash everything up until your desired consistency. I like mine a little creamier so I really mix it well. If you prefer a more solid mixture then just roughly mix. 

4. Fill your eggs and just like that you are done. You can use a spoon to fill them or use a decorative icing bag if you’re feeling fancy. I used a spoon cause I was going to eat them right away.


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