How to Make Deviled Eggs - Easy Deviled Eggs Recipe

Who doesn't like deviled eggs? It's one of my favorite appetizers or snacks. In my picky family of eaters, it's one of the few things I can make in which everyone fights over who gets the last one. (And no, it's not my cooking!)

A deviled eggs recipe was one of the very first things I learned to make. And it was so satisfying. Deviled eggs recipes are so easy, they are quick, they can be made ahead of time, and man, they are good.

Learning how to make deviled eggs is almost a must for special occasions, and holidays like Thanksgiving, Christmas, and Easter. They make great everyday snacks, too!

Want to know how to make deviled eggs? Below is a basic guide to how I make deviled eggs, then on down there are a few deviled egg recipe tips for different flavors and variations.

To make deviled eggs, you will need:

• 6 eggs
• salad dressing (such as Miracle Whip)
• mustard
• paprika

First, boil the eggs until they are firm and hard boiled. This takes about 15 minutes. Hint for boiled eggs without the ugly green coloring in the yolks: As soon as the boiled eggs are done, plunge them into icy cold water. Letting them sit in hot water is what causes the green coloring!

After the eggs have cooled in the water, put them in the refrigerator for a couple of hours or overnight. Then remove from the refrigerator and peel the eggs.

Now slice the eggs in half lengthwise. Carefully scoop out the hard egg yolks without tearing the egg white.

Put the egg yolks in a mixing bowl. Mash them up to the consistency of mashed potatoes. I use a fork for this to get rid of any lumps. Then add salad dressing (such as Miracle Whip brand). Don't use mayonnaise. I don't measure. I just add salad dressing until it becomes smooth and creamy. For a dozen deviled eggs (half a dozen whole eggs), I probably use about 3 tablespoons. Then I add about a squirt of mustard. (I'm sorry. I never measure.) Mix it all together well.

Now, carefully put this egg yolk mixture back into the egg white shell. You have to be careful not to tear the egg whites. Before serving, sprinkle with paprika.

These look very pretty served on an egg tray. I always put cranberry sauce in the middle for holidays.

That is my basic deviled eggs recipe. I make it any time I have an excuse. Usually, it's the same deviled eggs recipe that I use for the holidays. But sometimes when I want to mix things up a bit, I try to make deviled eggs a bit differently. There are so many things you can do with a deviled eggs recipe. It's almost impossible to mess up.

Here are some variations on my basic deviled eggs recipe.

You can add:

• celery, finely diced (about 1/2 stalk)
• onion, finely diced (about 1/4 or less)
• hot sauce - just a dash
• parsley for garnish
• vinegar (about a teaspoon)
• salt and pepper, to taste

You can also substitute mayonnaise for the salad dressing. (But the salad dressing is better; it makes them a bit sweet and tangy.)