The Best Deviled Eggs

The Best Deviled Eggs

Okay, so I was debating on writing this deviled egg recipe.  There are so many variations out there with crab or avocado and tons of other succulent temptations.  I made these for Camden’s birthday party on Sunday.  I kept hearing people say, “These are really good!” so I decided to share them.  They are really good, but they are not fancy.  I always get compliments when I take them to parties.

Start with hard boiling a dozen eggs.  When cooled, peel, cut in half and pop yolks out into a bowl.  Every good southern girl has a deviled egg tray to serve them on.  If you don’t, you should. ;)

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Add 3/4 cup of mayonnaise.  You can do it by taste.  I started with half a cup and kept adding more until it got creamy and tasted good.  Depending on the mayonnaise you use, you will get different results.  I really think Trader Joe’s mayonnaise is the secret ingredient.  I haven’t done a side by side taste test, but I think it makes a difference in the creaminess.  Sigh…I will miss Trader Joe’s when we move.  They will still be good no matter what brand you use.

Then add 1/4 tsp celery salt and 1/4 tsp Beau Monde seasoning (made by Spice Islands).  If you can’t find these, you can substitute salt, but it will taste a little different.  Add 1/8 tsp dry mustard (not the yellow stuff you put on hotdogs) and 1/4 tsp dried dill.  The dill is what makes this taste really different from other deviled eggs.  I will say I usually do this by taste, and I recommend you do the same.  I only included measurements to give you a loose guideline to follow.

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Mash with a fork until creamy, adding more mayonnaise if needed.

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Then use a small spoon to fill each egg with the stuffing.  You can get fancy and use an icing bag, but I don’t get that fancy.  To each her own!  Sprinkle with some more dill on top.

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The Best Deviled Eggs
Author: 
Recipe type: Appetizer
Cuisine: All American
Serves: 8-10
 
Ingredients
  • 1 dozen eggs
  • ½-3/4 cup mayonnaise
  • ¼ tsp celery salt
  • ¼ tsp Beau Monde Seasoning
  • ⅛ tsp dried mustard
  • ¼ tsp dill
Instructions
  1. Hard boil eggs.
  2. Peel, cut in half and remove yolks. Set yolks aside in a bowl.
  3. Add to yolks the mayonnaise, celery salt, Beau Monde, mustard and dill.
  4. Mash with a fork adding more mayonnaise if needed for a creamier texture.
  5. Spoon (or pipe) into eggs and garnish with more dill.

 

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This makes me want to go make more!

JulieBird

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