I remember fighting my brothers for mom’s deviled eggs. She continues to make them for special occasions because “they’re easy, quick and everybody loves them.” Now that I’m all grown up, I fall back on deviled eggs for last-minute appetizers because I generally have all ingredients on hand, and they’re inevitably a hit. Mom was right: The recipe is so simple, it’s one of the first I’ve taught my son. Now Verick, 12, has a dish to call his own, and grandma couldn’t be prouder. Third generation tip: Boil a couple extra eggs. If whites get damaged during peeling, they make for great taste testers so a dozen deviled eggs still make it to the party!
- 6 hardboiled eggs
- 1/4 cup mayonnaise or salad dressing
- 1 tsp. prepared mustard (one squirt)
- 1 tsp. vinegar
- Dash salt and pepper
- Paprika (optional)
- Smoked paprika (optional; dad’s secret ingredient for some spicy kick)
- Peel eggs. Halve lengthwise and remove yolks. Set whites aside.
- Place yolks in bowl and mash with fork.
- Mix in mayo or salad dressing, mustard and vinegar.
- Add dash of salt and pepper.
- Spoon filling into a plastic sandwich bag. Snip corner of bag with scissors.
- Squeeze filling out into egg-white halves.
- Sprinkle with paprika.
- Arrange on platter and serve.
Photo by Lauren Jeziorski