Dad’s Deviled Eggs! My husband’s top request for our Father’s Day BBQ. He can devour a dozen deviled eggs in one sitting! Deviled eggs are a family favorite for intimate and large gatherings. They are a classic guaranteed crowd pleaser and a staple in our family. So what is it that makes these deviled eggs the best ever?
Growing up, I was never a huge fan of deviled eggs. I found them to be a messy mayonnaise filled over cooked egg. I thought I had sworn off them forever. Then, I discovered by using farm fresh eggs, a tasty filling with a bite and not serving them practically frozen was the key to a fabulous appetizer/side dish. My husband enjoyed countless deviled eggs from his mom’s Tupperware at Little League and San Francisco Giants baseball games. He encouraged me to turn his childhood favorite dish into a healthy delight our family would enjoy. I accepted the challenge!
First, I needed to tweak the eggs. I like free range farm fresh eggs. 
If I open an egg carton and all the eggs look identical, I recognize a big problem immediately. I purchase my eggs from local farmers, my farmer’s market or friends that raise chickens. Many grocery stores also have more eggs options these days. My eggs are farm fresh and have a truly delicious flavor. Next, the filling. Limit the gooey mayo, add some spicy dijon mustard, use apple cider vinegar and season to taste. Deviled eggs got their name due to the addition of hot sauce. That was never a family favorite for us but if Tabasco is your cup of tea, add some drops to heat your filling. Our mystery ingredient that adds pizzaz to my recipe is curry powder. Yummm!
This is an easy recipe to make. Healthy with protein from those amazing fresh eggs. Deviled eggs will soon become your go to signature dish for family and friends to love.
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Sharing recipe at Pretty Pintastic Party.
Deviled Eggs
Ingredients
- 12 eggs prefer free range farm eggs
- 6 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- large pinch curry powder optional
- paprika preferably smoked paprika for garnish
Instructions
- Place eggs in single layer in large sauce pan and cover with water. Heat on high until water begins to boil. Turn down and simmer for one minute. Remove from heat, cover and let sit for 15 minutes.
- Drain eggs, rinse under cold water and cool.
- Peel eggs when cooled and slice eggs lengthwise in half.
- Scoop out yolks and place in medium sized mixing bowl.
- Mash yolks and add mayonnaise, dijon mustard, apple cider vinegar, salt, pepper and curry powder. Mix well.
- Spoon the filling into the egg whites. Mound the filling above the egg white to resemble the shape of the egg. Sprinkle with paprika.
- Keep the eggs refrigerated. Remove from the fridge 15 minutes prior to serving. Enjoy!
