This deviled eggs recipe is pretty quick and easy to throw together any time. I added some ham to this one because it sounded good, but you don’t have to add that in if you don’t want to.
Here’s everything you’ll need to make this deviled eggs recipe:
|What It Is||Name||Where to Buy|
|Cookware||Medium-large mixing bowl||Amazon|
|Cookware||Medium-large saucepan with lid||Amazon|
|Cookware||Measuring spoons – various sizes||Amazon|
|Cookware||Cup for seasonings||Amazon|
|Cookware||Small bowl for egg shells||Amazon|
|Cookware||Spoon for grabbing eggs out of the saucepan||Amazon|
|Ingredients||12 eggs (hard cooked/hard boiled)||Store|
|Ingredients||6 tablespoons mayo||Store|
|Ingredients||2 slices of deli ham (about 1 ounce)||Store|
|Ingredients||1 teaspoon ground mustard||Store|
|Ingredients||1/4 teaspoon salt||Store|
|Ingredients||1/4 teaspoon pepper||Store|
Let’s start this deviled eggs recipe with taking care of the hard boiling. Some also call it hard cooking them, but it’s always been hard boiling in our house.
Anyway, fill up a saucepan about halfway with water.
Turn the heat all the way up to get the water boiling quickly.
Grab your 12 eggs.
Put those into the water once it’s boiling for this part of the deviled eggs recipe.
Make sure that all the eggs are fully submerged in the water, too. One of them only got half boiled and that was my fault.
Turn the burner down to a simmer and put a lid on.
Let those eggs sit in there for about 12 minutes. Here’s a timer for that (there’s an alarm too if you turn your volume up):
While those are boiling, you can grab a cutting board and a little bowl for peeling the eggs in a bit.
In the meantime, also grab some pepper, the measuring spoons, and a tiny bowl for this part of the deviled eggs recipe.
Measure out 1/4 teaspoon of that into the little cup.
Next, get your ground mustard and put a teaspoon of that into the little cup.
Just a teaspoon for this deviled eggs recipe.
Following that, measure 1/4 teaspoon of salt into the cup as well.
If your eggs are done, wait a few minutes for them to cool and then start peeling. It’s true that it’ll be a little tougher to do while they’re hot, so here’s a 15-minute timer if you want to let them cool off first (make sure volume is up to hear it get done):
Once you’re ready to peel for this part of the deviled eggs recipe, grab an egg and start cracking the shell off.
The last thing you want is to get shell into the filling. As you can see from the picture, I lost a little bit of the whites because I wasn’t patient enough to let the egg cool before peeling.
Be careful which side you cut so the egg doesn’t end up with a hole in the bottom. Ideally, you want to make a small cut on the bottom (not enough to hit the yolk) and a larger cut on the top to scoop out the yolk and put the filling back in later.
Scoop the yolk into your mixing bowl.
Repeat those steps for the 11 remaining eggs and set the whites on a serving dish for now. Here’s an example of the bottom being slightly cut:
Sitting on the serving dish for the deviled eggs recipe:
Once you have all the yolks into the mixing bowl, start mashing them up and mixing everything around.
Then, dump your seasonings in there. Mix that around really well.
Following that, grab the mayo for this part of the deviled eggs recipe.
Put 6 tablespoons in with the yolk mixture.
Mix all of that around really well and then grab two slices of ham with a butter knife to cut them. I just rolled them up and sliced them that way, it made for some nice little pieces.
Put them into the deviled eggs recipe mixture and blend everything together really well.
Mix that around really well and then start filling up the empty egg whites with it.
Once they’re all full, sprinkle paprika on them and either refrigerate or serve.
Here’s a final shot:
It’s best to eat these within 24 hours or so. We had them for happy hour apps later in the day.
Notecard Version of Deviled Eggs Recipe
Deviled Eggs Recipe That's EasyCourse: Appetizers/SnacksCuisine: AmericanDifficulty: Easy
6 tablespoons of mayo
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices of deli ham (about 1 ounce)
- Hard boil 12 eggs. Put them in boiling water, reduce heat to a simmer and cover for about 12 minutes.
- Let eggs cool for 15 minutes or so, then peel and slice in half. Dig out yolks and put them in a medium-large mixing bowl. Make a little cut on the bottom of the eggs so they can sit on a plate without falling over. Set the empty egg whites on a serving dish for now.
- Add 1 teaspoon of ground mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 6 tablespoon to the mixing bowl with the egg yolk in it. Mix all of that around really well. Add two slices of deli ham, chopped up, and mix that in, too.
- Add the mixture from the bowl back to the empty egg whites. There should be enough to have some in a pile on top (see pictures). Once those are all full, sprinkle paprika on top and serve or refrigerate. Best to eat them within 24 hours or so.
- Total calorie calculation at the end of the full recipe, click here for that.
|12 eggs (70 calories each)||840|
|6 tablespoons mayonnaise||210|
|Ham 1 ounce||30|
|Less estimate for part of egg whites cut off||(100)|
|Adjusted total calories||980|
|Calories per egg (980/12) rounded up||82|
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