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Heavenly deviled eggs

Published April 01. 2010 05:00PM

They're a special treat at Easter time and any other time, for that matter.

Deviled eggs are a favorite of both of my kids, and we have them more often than any other family around, I'm sure. I've perfected the recipe so that they taste exactly the way my family wants them to taste.

Shari Hiller's

Deviled Eggs

12 large eggs

cup mayonnaise

1 teaspoon yellow mustard

1 tablespoon minced onion



Paprika (or fresh parsley leaves)

Put eggs in cold water and let them heat up to a gentle boil. Once the water is boiling, let it go for about 12 minutes.

While the eggs are cooking, mince 1 tablespoon of onion to add to yolk mixture.

Immediately after cooking, drain hot water from pot and run cold water over eggs for about 2 minutes. This will ensure that shells come off easily.

Peel eggs, cut in half lengthwise and carefully remove yolks and place in a mixing bowl to add other ingredients.

Mash the yolks until they are an even, dry consistency.

Begin adding the rest of the ingredients, including tablespoon of minced onion, cup mayonnaise, teaspoon yellow mustard and salt and pepper to taste.

And speaking of "to taste," everyone had a little taste of the yolk mixture at this point and my son thought it needed more mustard. So we squirted a little bit more in and everyone was satisfied.

Spoon the filling back into the egg whites. If you want to be fancy and have the equipment and talent, use a pastry bag to put the yolk mixture into the whites with style.

Paprika or fresh parsley leaves make great garnishes for deviled eggs. And if you are looking for a lower-calorie and lower-fat option, replace the mayonnaise with low-fat yogurt.

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