Deviled eggs are a Chaston family favorite! The meaning of “deviled” is highly seasoned! I like to keep my highly seasoned recipe simple so it only has four ingredients.
Additionally, food magazines and cookbooks usually show the eggs with an involved yolk filling mixture piped into the cooked white half parts. As pretty as those deviled eggs look, there really is not much difference in taste with mine. Plus, I like the more rustic look of the dollops that comes from just lightly spooning the yolk filling mixture using two spoons—one to scoop and one to scrape out the scooped mixture into the white half part!
There is definitely nothing “devilish” about the Elvis Presley song “(You’re The) Devil in Disguise” yet it is highly seasoned with a touch of tasty sass! So check out today’s tune to match with easy deviled eggs!
- 11 eggs
- 1/4 cup plus 2 tablespoons low fat mayonnaise
- 2 teaspoons honey Dijon mustard
- Place eggs in a large saucepan or pot and fill with water to just cover the eggs. Bring to a boil over high heat, then reduce to medium heat and cook uncovered for 11 minutes.
- Prepare a large bowl with ice cubes. Once eggs are hard cooked, put them gently into the bowl full of ice cubes and allow to cool for three minutes. Peel shells off eggs, rinsing each egg when done to remove any shell fragments.
- Cut each egg in half lengthwise. Gently pop egg yolks into a small bowl and mash with a fork. Add mayonnaise and mustard and stir until mixed. With two small spoons, make a dollop of yolk mixture and place in an egg white cavity. Repeat.
- Dust eggs with paprika. Keep refrigerated.
If you like sweeter or spicier deviled eggs, add a dash of sugar or herbs you savor!