This easy recipe for Perfect Deviled Eggs only contains five ingredients and is the perfect appetizer to make all year round!
It was around Thanksgiving, 2002. Husband Man and I, my sister, and my brother decided to celebrate the holiday over at my parents house.
We assigned every family member a dish to make and my sister volunteered to make perfect deviled eggs. Naturally, I was a little upset because deviled eggs were always my department.
However, because I loved her so much, I let it go and let her take over this task.
If it’s one thing about me that you need to know, is that I will torture myself with inner thoughts and questions if something tends to not go my way. I have no clue where this trait came from, however, it’s something that I’ve done for years.
When I found out my sister wanted to make these eggs, a thousand questions went off in my mind. “Why does she have to volunteer to make hers? What’s wrong with the ones I make?” “Do people think my eggs are gross to eat?” “Are my eggs no longer good enough for Thanksgiving dinner?” —the questions kept popping out of my mind, one by one.
A little note about my sister and I….
Growing up, we were always together. Where there was one, there was always the other. We were two peas in a pod and she was (and still is) the peanut butter to my jelly.
Our friendship tends to cut out every now and then due to starting careers, starting families, and everything that happens in between. However, even though we tend to waver, we always find a way to come back together.
When we do, it’s like time has not passed between us. I tend to find that these friendships/relationships are the best ones to have.
How to Make Perfect Deviled Eggs
On this particular Thanksgiving day, I finally gained up enough courage to ask my sister why she stepped in to make deviled eggs. Her response? “Because yours are to gourmet for us.” –Que my inner thoughts, “To gourmet?? Huh??”
If only Pinterest were around during that time. Now a days, gourmet deviled eggs are where it’s at!
There’s bacon deviled eggs, avocado deviled eggs, Japanese deviled eggs, caramelized onion deviled eggs (that one actually sounds good), etc. I can sit here for hours and type how many variations there are.
The funny thing is….I honestly can’t remember how I made my eggs back then (although I’m sure it probably had some kind of spicy mustard and pickled relish in it) because her recipe is the one we make now.
Especially after I found out that my husband agreed with her. My family likes to keep things plain Jane and classic when it comes to certain recipes. Her eggs definitely fit into this description.
They are made with your typical ingredients: mayonnaise, salt, pepper, garlic powder, and paprika. That’s it and that’s all.
We celebrated Thanksgiving over at our house last year and when she stepped up to make her eggs, I did not stop her.
The answer to the question, “Why is she making her eggs?” was solved 14 years ago and it has not plagued my mind since then 🙂
Looking for more easy appetizers? Then check out the appetizer section on the site!
- 6 eggs
- 4 Tablespoons mayonnaise (or more if you like it super creamy)
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1 Tablespoon dried parsley for garnish (optional)
- Place eggs in a pot large enough to hold them. Fill the pot with hot water, making sure to cover almost the tops of the eggs, leaving about an inch at the top for them to breathe. Let the pot sit, untouched for 5 minutes. We do this to bring the eggs to room temperature to prevent cracking while boiling.
- Turn stove on medium-high heat and let it come to a roiling/raging boil, about 5 to 6 minutes. The boil should be strong enough to move the eggs around the pot.
- Once the boiling starts, turn the heat down to a medium to low simmer. Let the eggs simmer for 10 minutes.
- Turn the heat off, cover the pot with a lid and let it sit until the water has completely cooled down or is cooler, about 1 and 1/2 hours.
- Take the eggs out of the pot and place them in a bowl to start peeling them.
- After they are all peeled, cut them in half length wise.
- Take each half of the egg and carefully remove the yolk. Place all the yolks in a bowl.
- Mash all the yolks with a fork until crumbly. Place the mayonnaise, salt, pepper, garlic powder, and paprika inside the bowl. Stir all together until nice and smooth, making sure all the seasonings are well blended.
- Fill each egg with the yolk mixture. Some people like to fill a plastic bag up with the mixture and cut the tip off the end to help fill it. I just use a plain ole' spoon. Garnish with a pinch of paprika and some parsley flakes if desired.
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