Deviled eggs are a year-round favorite and a definite people pleaser. At every Southern gathering, you’ll find deviled eggs gracing the table. But you better look quick because these little babies disappear in a flash. They make an excellent appetizer, side dish, or snack. Deviled eggs are just good for every occasion I can think of, too!
Here’s how I make them.
Hard cook your eggs in the oven or boil them.
Here’s a secret that I just have to share with you. After you peel your eggs, place them in a bowl, cover them tightly, and place them in the refrigerator. I generally do this the night before or even a couple of days before I am going to make my deviled eggs. They are much easier to slice cold.
Remove the yolks from each egg half and place into a bowl.
Grab a fork and get ready to mash those yolks.
Add in your favorite mayonnaise, salt and pepper.
Stir until creamy.
Grab two spoons for the quickest way to get your deviled eggs ready.
** You can also make more decorative little deviled eggs if you’d like. Put your egg yolk mixture back in the refrigerator for at least an hour. Then, use a pastry bag and decorator tip.