Deviled eggs are also known as stuffed eggs, russian eggs, dressed eggs, picnic eggs or angel eggs. Since alluring spices are often associated with temptation and other vices, foods with these zesty ingredients have been referred to as “deviled” since the 18th century. These are all basically hard boiled eggs that have been shelled, cut in half length-wise and then filled with a mixture made from the yolks and other ingredients like mayonnaise, mustard, pickles, salt and pepper or paprika.
We love deviled eggs and after all the base recipes we’ve tried we always go back to Paul’s Mom’s recipe that has mayo, chopped sweet pickle, French’s Yellow Mustard and just a touch of white vinegar. The kicky vinegar offsets the pasty nature of the egg yolk and perks things up so that you can add any additional toppings that you’d like and have a great canvas to support them.
There are so many toppings you can add to these little beauties like microgreens, blue cheese, caviar or just simply a little salt and pepper. Often we just add a few sliced green olives, but smoked salmon and chive or capers is really fantastic too. Thinly sliced radishes are also very refreshing and quite pretty, but I have to say a crumbling of freshly cooked warm bacon on top of these eggs really makes us feel the most devilish of all. Try your own toppings and let us know what you like the best!
- 12 large eggs, hard boiled and peeled
- ½ cup mayonnaise
- 3 tablespoons chopped sweet gherkin pickles
- 2 teaspoons French's Yellow mustard
- 2 teaspoons white vinegar
- Paprika for sprinkling
- Salt and Pepper to taste
- Garnishes optional - sliced green olives, blue cheese crumbles, smoked salmon, capers, chives, micrograms
- Cut each egg in half lengthwise, and remove all the yolks carefully and put into a bowl.
- To the egg yolks, add the mayo, pickles, mustard, vinegar, and salt & pepper to taste. Mix with a fork until combined and slightly fluffy.
- Transfer yolk mixture into a pastry bag with a wide tip, or into a large freezer bag with a ¾" snip cut out of one of the corners.
- Squeeze the yolk mixture back into each of the hollowed out egg whites, and then top with any of the garnishes above.
- Refrigerate until ready to serve.