I share how to make perfect hard-boiled eggs along with my family- favorite recipe for Southern “Wicked Deviled Eggs!”
Deviled Eggs are a Southern tradition.
When I was younger, deviled eggs were always something that showed up at church potlucks or at family reunions, and I wasn’t a huge fan. But times have changed. Deviled eggs have made a comeback and are actually a “trending” appetizer at many popular eateries. It is easy to make deviled eggs in your own kitchen, but first, you must learn to make boiled eggs.
How to make boiled eggs:
- Place eggs in a saucepan; fill with water to cover eggs about 1 inch.
- Place lid on the pan.
- Bring water to a boil. When the water boils, remove the pan from heat.
- Set timer for 16 minutes.
- When the timer rings, remove the lid from the pan.
- Pour hot water off eggs; immediately fill the pan with cold water (to stop eggs from cooking further.)
- Leave on shells until ready to peel/eat. Store in fridge in shells for up to a week.
Why do I call these Wicked Deviled Eggs?
The secret that I use to make these deviled eggs “wickedly delicious” is Wickles relish. Since my first taste of Wickles pickles and relish, my fridge is never without a jar of both. Wickles pickles/relish are sweetly spicy and almost addictive. They add so much flavor to these deviled eggs and to anything else you would normally season with pickle relish.
How do you serve deviled eggs?
The best way to serve deviled eggs is on an egg plate. If you plan on serving deviled eggs often and want them to “stay put” on the serving piece, an egg plate is perfect. Mine is white and super inexpensive (link to it below). There are also myriad options for egg plates that have a cover for easy transport.
Are Deviled eggs healthy?
Deviled eggs can be a healthy appetizer option for those who eat high protein, lower carb diets. If you want to reduce fat in deviled eggs, use reduced-fat mayo (I use Bama light) or plain Greek yogurt.
TIP: Make a few extra eggs to allow for breaking or mangling them during peeling.
Remember you will have twice the number of eggs you boil.
Since you cut the eggs in half, you will have double the servings for how many eggs you use. If you boil 10 eggs, you’ll have 20 deviled eggs. My experience is that at least one or two eggs will break during peeling. Always allow extra eggs for this reason.
If you make these Wicked Deviled Eggs, I’d love to hear what you think, what you like, or what you don’t like. Please leave comments below. I try to reply as quickly as possible!
Watch me make deviled eggs on one or both videos below.
The clip below is a short & sweet Instagram video of me making deviled eggs.
The video below is a longer, more detailed version of making deviled eggs.
As always, thank you so much for stopping by. Wishing you a joyful, blessed, and savvy day!!!
- 10 large eggs, boiled and peeled*
- 1/4 cup mayo (I use Bama light)
- 1 1/2 TB Wickles relish
- 1 1/4 tsp Dijon mustard
- 1 1/4 tsp fresh lemon juice
- 1 1/4 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- paprika to garnish
- Place eggs in pan; cover eggs completely with water.
- Put lid on pan.
- Bring to boil.
- Once boiling, immediately remove from heat.
- Let covered pan sit for 15 minutes.
- When timer goes off, immediately pour off hot water.
- Fill pan with cold water and a little ice to stop the cooking process.
- Tap each egg on a hard surface until cracked all over.
- Gently roll the eggs on a hard surface to loosen the shell.
- Hold egg under cold running water while removing shell (this makes it easier).
- Slice eggs in half lengthwise; gently squeeze whites to "pop out" yolks into a bowl.
- Add mayo, dijon mustard, relish, Worcestershire, lemon juice, salt & pepper.
- Mash gently with fork until combined.
- Fill the egg halves with filling, then sprinkle with paprika.
- Arrange deviled eggs on an egg plate.
- Chill 2-3 hours if possible before serving.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 23Sodium: 203mgCarbohydrates: 6gSugar: 5g