Easter is quickly approaching and surely, spring weather, coming-to-stay, isn’t far behind! I made deviled eggs this week and jotted down a recipe to share.
For the most part, I’m not a cook who just whips things up by putting in a pinch of this and a cup of that and a dash of the other. I like my recipes. But there are a few things I make that I do just wing it on, and deviled eggs is one of them. Or salad eggs. Or yummy eggs. Or whatever you want to call them. I have an aunt that calls them salad eggs and my daughter thinks they’re yummy, delicious, fantastic!
So, I measured and added and adjusted and wrote out a little recipe. I will have it to refer to the next time I make deviled eggs!
My cousin’s five-year-old daughter was here in the afternoon on the day I made the eggs. I only made a dozen. My daughter, and my cousin’s daughter, had some for a snack and there weren’t many left when they were finished! I never asked Renae how many she had, but Cheyanne said she ate three. Will have to make more at a time if these girls are around!
I am not a big fan of mustard. My man isn’t either, and, SURPRISE, neither are our kiddos! If you are looking for an egg with a mustard flavor, this recipe isn’t for you. If you want one with a sweeter flavor and a little sweet & sour, you may like this one. My daughter sure does!
- 6 eggs
- 3/4 cup Miracle Whip
- 1/2 tsp. dry mustard
- 2 1/2 tsp. sugar
- 1/2 tsp. vinegar
Cool and peel.
Slice eggs in half and remove yolks. Place emptied egg white halves in an egg keeper.
Place yolks in a mixing bowl.
Mash yolks up with a fork or small wisk. You can use a mixer if you'd rather.
Add Miracle Whip, dry mustard, sugar, and vinegar.
Mix till well combined.
Fill egg whites with filling. Using a small cookie scoop works really well or you can use an icing decorator and make them fancy.
Sprinkle tops with paprika.
Refrigerate immediately and enjoy!
I like my handy-dandy egg keeper container for deviled eggs. For a pretty serving tray, I think this one is cute. I have a rectangular, white serving tray, made by Tag, that I love.
I forget about deviled eggs sometimes. I think they make a fun addition to a meal, when you’re having company or even just a special, little touch for your own family. They’re easy to make and they are pretty. An inexpensive, serving platter full of deviled eggs adds a bright touch to the table. If I fix them for us, they usually disappear before I even have time to think about getting the serving tray out. 🙂
And here’s a shot showing a little peek at my serving tray. I was going to do a photoshoot of the finished eggs on my tray, but my husband needed a ride to get a tractor and then it was lunch time and then I forgot and my aunt and cousins were coming and then my daughter and little cousin ate most of the eggs and there weren’t nearly enough to fill the serving platter and…………the end.
But, I really, really like my serving tray. It usually comes out to be part of my Easter decor.
Jill Flory says
Oh yum. I haven’t made those for ages – my hubby is the one who usually makes them. I love your egg tray too – mine is clear and round, nothing special. Yours is oo-la-la!
Jill Flory recently posted…Tank Top Turned Dress
I love my egg tray too. I had one like yours I think, before I found this one. I’ve also seen a large, white round tray that I really liked.
LOVE deviled eggs! I would love to have an egg plate like yours…it is so pretty. I rarely make them, but I really like them. I notice they are one of the first things to disappear at a carry-in. Pickled eggs are another favorite, and quicker to make. I have found that (if you like pickled eggs and beets as well as we do), the industrial size can of little beets at Gordon foods works well…just use the beet juice as the “water” in the pickleing recipe, pour back over the beets and boiled eggs, and let sit in the fridge for a few days. Tastes just like home canned, and way prettier! (Dearhubby likes the beets….I just like the eggs!) Gonna save your recipe and try them!
It does seem like deviled eggs are often a hit.
That sounds like a super easy way to do pickled eggs. My husband and I don’t eat them, so I don’t know if our kiddos like them or not! 🙂
I searched on Amazon a little for an egg tray like mine to link to in this post and didn’t find it. I’ve been very glad I purchased mine when I found it.
I love deviled eggs! Thanks for posting on Tried and True recipes: http://rediscovermom.blogspot.com/2013/05/tried-and-true-recipe-14.html
We like them too! They usually disappear quickly. 🙂
Lori Smanski says
yummy, I am making these for Christmas also. I like to add shredded cheese in mine.
Have a blessed and wonderful Christmas.
Shredded cheese is a good idea!
I thought I might make them for Christmas, but ran out of time. May be New Year’s….or just soon! 🙂
My family are suckers for a good deviled egg. We’ll have to try yours! Thanks for sharing at Celebrate365!
Carlee recently posted…Cinnamon Streusel Topped Carrot Pie #PiDay
Val - Corn, Beans, Pigs & Kids says
Thanks for linking up your recipe on the Celebrate 365 Easter Recipes Blog Party – I included your post in my round-up recap: http://www.cornbeanspigskids.com/2018/03/make-ahead-easter-dinner-recipes.html.
Thank-YOU so much! 🙂