I have never been a big fan of deviled eggs. If not seasoned correctly, well, they’re just too eggy. And who wants that?
Paula Deen’s version, though, is the opposite — these eggs are packed with flavor! Interestingly, leaving the eggs aside, you only need six ingredients.
You can make a batch of deviled eggs in fifteen minutes, and that’s particularly handy when you have unexpected guests coming over.
Deviled eggs are hard-boiled eggs that are stuffed and/or dressed with condiments and other ingredients. The idea is to end with a side dish and appetizer that’s served cold (something very convenient), which is great for parties and get-togethers.
Of course, hard-boiled eggs go back thousands of years, and someone probably already seasoned them with whatever a long time ago. In America, a proper recipe for deviled eggs was published in 1896, and they became quite fashionable for a while.
Today they’re an homage to the comforting appetizers of the past, but they’re coming back with full force!
The recipe below is not Paula’s, but it’s inspired by it. The most significant difference being that Paula uses tarragon to flavor the egg filling, along with chives.
I’m not a fan of tarragon but use it if that’s your thing!
We’re also using mustard, salt, pepper and some mayo. These are pretty easy to make, and you’ll love both their flavor and texture.
What you do with these eggs is you boil them, separate the yolks from the whites and mash the yolks with the ingredients mentioned above (or the complete list below.)
Then you stuff the whites and garnish these beauties with chives. I also drizzle them with olive oil to bring it all together, so try that as well. Now let’s make some deviled eggs!
Place the eggs in a large pot and add one quart of water. Boil until cooked through (10-12 minutes.) Let the eggs cool down, peel and cut in half.
Using a spoon, remove the eggs yolks and set them aside in a mixing bowl.
Use a fork to mash the yolks and add the mayonnaise, chives and mustard. Season with salt and pepper to taste.
Spoon the yolk mixture into the halved egg whites, drizzle with olive oil and garnish with the chopped chives.