Deviled 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, Deviled Eggs are showy, too. I have never taken a plate of these to any function and had any left over!
There are many versions of this timeless food but I like Deviled Eggs 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 Deviled 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.
(Printable version of recipe follows at end of posting)
The Bistro’s Deviled 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 deviled 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 deviled 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 deviled egg each)
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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
- 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 deviled 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 deviled 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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You may also enjoy this Egg recipe from My Island Bistro Kitchen:
Baked Eggs with Basil Pesto and Cheese
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