Classic Party Deviled Eggs 🥚
I first remember deviled eggs as a classic appetizer that my mother would make for parties. This tradition soon became a must have on the Easter dinner table 🐰. What is Easter without eggs, hard boiled, chocolate, decorative, plastic and deviled? Eggs are a symbol of spring, 🌷 new life, and rebirth all the symbols of the Easter holiday.
My first memories of deviled eggs were when my mother and father would have Bible studies at the house. My mother would play the piano and serve coffee and tea in the sterling silver tea set. Along with the tea, she would serve hearty appetizers. One of the traditional classic appetizer she would serve was a classic deviled egg. This is the recipe I am sharing along with a new version that came to our family with our new son-in-law, Ben.
Deviled eggs, we’re also a favorite when we would vacation. As hard-boiled eggs are easy to travel. My aunt Lois used to always serve deviled eggs as a side dish to a picnic lunch on the road. As long as you had ice to refrigerate the hard-boiled eggs 🥚 and the mayonnaise you were good to go. Eggs being an excellent source of protein. We were never without an ample supply of hard-boiled eggs at the beginning of any vacation, when I traveled with my Aunt Lois or later when we would drive to Florida 🏖 with the kids.
Another fun and flavorful use for deviled eggs are when I dieting. I will make light deviled eggs as a quick lunch, halving the mayonnaise for a light sour cream and perhaps plain yogurt.
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Supplies for Deviled Eggs 🥚 for Easter Menu 🐰
- Sauce Pan or Electric Pressure Cooker (Link to Making Hard-Boiled Eggs In an Electric Pressure Cooker Click Here)
- Mixing Bowls
- Dried Mustard
- Salt & Pepper
- Deviled Egg Serving dish
- Egg Slicer
Hard Boiling Eggs In the Electric Pressure Cooker
Step by Step:
The amounts are not an exact science
- Place 6 to 8 eggs in a 3 to 5-quart saucepan cover with cold water and set on medium heat.
- When the water begins to boil, cover with the pan lid and turn off the heat. Leave on the burner
- Let sit for 11 minutes.
- After 11 minutes carefully using a hot pad take the pan to the sink and drain off the hot water and start running cold water over the eggs.
- When eggs have cooled, remove from the water and pat dry with a paper towel.
- Carefully peel off the outer egg shell. (I usually make more eggs then I need as some do not peel well and do not look nice to serve for guests)
- Cut peeled egg in half length-wise.
- Scoop out yellow yolk with a spoon, try not to break the white halves. Puts yolks in a mixing bowl.
- Place the whites in the Serving Dish or plate.
- Mash up the yolk with a fork and mix in: 1/2 to 3/4 cup of mayonnaise, depending on how may eggs and how big the yolks are.
- Add 1/4 to 1/2 tsp of dried mustard, salt, and pepper to taste.
- Fill the whites with the yolk mixture and sprinkle with Paprika.
For more posts in the Easter Menu Series, check out these!