I share how to make boiled eggs along with how to use them to make my family favorite “Wicked Deviled Eggs!”
My deviled egg plate is here on amazon.
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 saucepan (with lid); fill with water to cover eggs about 1″.
- Bring water to a boil. When water boils, place lid on saucepan and remove pan from heat.
- Set timer for 15 minute.
- When timer rings, remove lid from pan.
- Pour hot water off eggs; immediately fill pan with cold water (to stop eggs from cooking further.
- Leave in shells until ready to peel/eat. Store in fridge in shells 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 eggs will be twice the amount you boil.
Remember, you get double the servings for how many eggs you use. If you boil 10 eggs, you’ll have 20 Deviled eggs (you cut the eggs in half). 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 didn’t, so please leave comments below. I try to reply as quickly as possible!
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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 and bring to boil; immediately remove from heat.
- Let covered pan sit for 17 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:Serving Size: 1
Amount Per Serving: Calories: 23Sodium: 203mgCarbohydrates: 6gSugar: 5g