Deviled Eggs

Deviled Eggs

If you are looking for a delicious and easy way to make deviled eggs, you will love this recipe from my friend Doris. These deviled eggs are not your ordinary ones – they have a lot of texture and flavor from bacon (or vegan bacon), pickles, onion, and cheese. You can make them in a classic way, or try a fun twist by making them stand up. Either way, they will be a hit at any party or gathering!

What you need for the best deviled eggs:

  • Eggs
  • Sweet onion
  • Cheddar cheese
  • Baby dill pickles
  • Bacon – or use vegan bacon or bacon bits
  • Mayo – I recommend Best Foods brand
  • Paprika
  • Parsley

How to make the best deviled eggs:

  1. Put 12 eggs in a large pot and cover them with water by about 1 1/2 inches. Bring to a boil, then cover and turn off the heat. Let them sit for 10-12 minutes.
  2. Peel the eggs under cold running water.
  3. Cut the eggs in half and scoop out the yolks into a bowl. (See below for how to make them stand up)
  4. Mash the yolks with a fork and add the other ingredients. Mix well and add enough mayo to make a creamy mixture. Season with salt to taste.
  5. Fill the egg whites with the yolk mixture and refrigerate until chilled.
  6. Sprinkle with paprika and parsley before serving.

How to make “upright” deviled eggs:

If you want to make your deviled eggs look fancier, you can serve them whole and upright, like in the photo above. Here are some tips for doing this:

  • Boil a few extra eggs in case some of them break when you remove the yolks.
  • Boil the eggs for 1-2 minutes longer than usual and let them cool before cutting.
  • Cut a small slice off the bottom of each egg, on the flatter side, so they can stand up.
  • Cut off the top of each egg, where the yolk meets the pointy end.
  • Carefully scoop out the yolks with a small spoon or fork, or gently squeeze the sides of the egg to pop out the yolk.
  • Make the filling as usual and pipe it into the eggs using a piping bag or a ziplock bag with a corner cut off.

Deviled egg tips:

  • Cool the eggs before peeling or put them in an ice bath while peeling.
  • You can boil the eggs up to 4 days ahead and keep them in the fridge before peeling.
  • Peel the eggs under cool running water.
  • Use a piping bag to fill the eggs.

More recipes you might like:

  • Egg Salad with Avocado and Dill
  • The Best Eggs Benedict
  • Egg Muffins with Spinach and Cheese

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