The Bistro’s Best Deviled Eggs Recipe

The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

Devilled Eggs are so tasty and easy to make.  They are perfect for potlucks, picnics, snacks, and even appetizers or hors d’oeuvres.  And, of course, they are often found at many Easter gatherings.  To top it off, they are showy, too.  I have never taken a plate of these to any function and had any left over!

The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

There are many versions of this timeless food but I like them plain and simple and not too seasoned or spicy.  I do use a pastry bag and decorating tip to pipe the filling into the egg cavities.  However, you don’t have to have these tools. Simply spoon the filling into the egg cavity and swirl it around with the tip of a knife. With a sprinkle of paprika, some green herbs or green onions, you will have an attractive looking plate of devilled eggs.

The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

I recommend not sprinkling the eggs with paprika until serving time as, sometimes, the paprika can “bleed” and the eggs can have a smudgy red cast to them.

The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

(Printable version of recipe follows at end of posting)

The Bistro’s Devilled Eggs

Ingredients:

5 hard-boiled eggs, cooled, peeled, and sliced in half lengthwise
2 – 2½ tbsp mayonnaise
1 tsp sour cream
½ tsp prepared mustard
1½ tsp onion, minced
¾ tbsp sweet pickle relish
2 tsp Parmesan cheese, finely grated
Pinch garlic powder
½ tsp fresh dill, chopped fine
¾ tsp fresh parsley, chopped
Pinch cayenne
Salt and pepper, to taste

Paprika
Fresh parsley, chopped
Sprigs of fresh herbs (optional)
Method:

Gently scoop out egg yolks and place in small bowl. Set egg whites aside.

Mash egg yolks with fork. Add all remaining ingredients. Mix well.

Fill egg white cavities with the devilled egg mixture using either a pastry bag fitted with a large decorative tip (I use a Wilton 6B tip) or, alternatively, use a spoon.

Refrigerate devilled eggs at least 1 hour before serving. At time of serving, sprinkle with chopped fresh parsley and/or paprika. Garnish each with a small sprig of a fresh herb, if desired.

Yield: 10 servings (1 devilled egg each)

The Bistro’s Best Devilled Eggs

Yield: 10 servings

Serving Size: (1 devilled egg each)

Always a crowd pleaser, these devilled eggs are both tasty and easy to make.

Ingredients

  • 5 hard-boiled eggs, cooled, peeled, and sliced in half lengthwise
  • 2 – 2½ tbsp mayonnaise
  • 1 tsp sour cream
  • ½ tsp prepared mustard
  • 1½ tsp onion, minced
  • ¾ tbsp sweet pickle relish
  • 2 tsp Parmesan cheese, finely grated
  • Pinch garlic powder
  • ½ tsp fresh dill, chopped fine
  • ¾ tsp fresh parsley, chopped
  • Pinch cayenne
  • Salt and pepper, to taste
  • Paprika
  • Fresh parsley, chopped
  • Sprigs of fresh herbs (optional)

Instructions

  1. Gently scoop out egg yolks and place in small bowl. Set egg whites aside.
  2. Mash egg yolks with fork. Add all remaining ingredients. Mix well.
  3. Fill egg white cavities with the devilled egg mixture using either a pastry bag fitted with a large decorative tip (I use a Wilton 6B tip) or, alternatively, use a spoon.
  4. Refrigerate devilled eggs at least 1 hour before serving. At time of serving, sprinkle with chopped fresh parsley and/or paprika. Garnish each with a small sprig of a fresh herb, if desired.
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The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs
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