This Deviled Egg Recipe is always a big hit at dinner parties. It’s quick, easy, and cheap to put together too! My favorite kind of dish. I’ve never met anyone who didn’t love deviled eggs. They’ll disappear fast, so make sure to make plenty of them!
We always have these at Thanksgiving, and Christmas dinner. You can make them for other holidays or dinners as well.
Deviled eggs are a great appetizer to add to your meal. They’re pretty simple, and you can even boil the eggs prior to making them. They’ll keep for just about a week in the fridge.
Deviled Egg Origins
I don’t usually do this with recipes, but I found this pretty interesting.
Apparently, deviled eggs have roots with ancient Rome. It wasn’t the kind of recipe that we used today. However, it wasn’t all the different either.
Romans made deviled eggs by boiling them, and seasoning them with spicy sauces. These eggs were typically served at the beginning of a meal, much like we serve a salad or bread.
Funny enough, deviled eggs were also served especially while entertaining guests.
In the 13th century what was called Andalusia then, now Spain, deviled eggs or stuffed eggs were a thing! Apparently, a cookbook described pounding cilantro, onion juice, pepper, and coriander into boiled egg yolks. Then, beat them with a murri (fermented fish or barely sauce), oil, and salt.
Lastly, they stuffed the mixture into the hollowed eggs, and then the halves were kept together with a stick and then sprinkled with pepper. I don’t know about you but it sounds delicious to me. I think I might actually have to try this recipe!
Enough about history, let’s move on to our modern recipe!
Deviled Egg Recipe
- 1 dozen eggs
- 1-2 tsp mustard
- 1/4 – 1/2 cup mayo
- 1/4 cup dill pickle relish
- 1 pinch salt and pepper
- paprika to sprinkle on top
- Hard the boil eggs as usual, peel and cut in half.
- Scoop out the yolk out of the eggs and place them in a bowl.
- Add all the other ingredients, starting with the least amount of mayo and mustard and add more if needed to get a creamy texture.
- Mix it well, and give it a taste. If it needs a little more flavor, I like to add a bit of pickle juice.
- Place the filling back into the eggs.
- Sprinkle the paprika over the top of all the eggs, as much or as little as you like!
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 167Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 192mgSodium 214mgCarbohydrates 1gFiber 0gSugar 0gProtein 7g
For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.
This deviled egg recipe was featured in my Last Minute Thanksgiving Dinner blog post. If you’re trying to plan your Thanksgiving Dinner whether it’s last minute or not that post can help!
I have all the recipes you will need in order to pull off a fantastic Thanksgiving Dinner. Also, included are kid’s holiday crafts and thankful devotionals!
If you’re looking for some different deviled egg recipes Inspired Home has some interesting ones! Like the Soy-Sriracha Deviled Egg, Smoked Salmon Deviled Egg, and the Bacon-Jalapeño Deviled Egg!
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