Quick and Easy Deviled Egg Recipe

Deviled eggs find their way onto most of our family buffet tables for a variety of holidays from Easter and Memorial Day to Thanksgiving and Christmas. This quick and easy deviled egg recipe is similar to one that my grandma made every Thanksgiving—except that I’ve finally taken the time to write down the quantities of ingredients rather than taste-testing for accuracy as we always did in her kitchen! These eggs are a great way to keep colored Easter eggs from going to waste as well—and they also add an unexpected splash of random pastel color to the Easter dinner table since some Easter egg dye colors the egg whites a bit as well!  Of course, we never have a Thanksgiving Dinner without deviled eggs in our little corner of the world!

 

Ingredients for my Quick and Easy Deviled Egg Recipe

6 Eggs, Hardboiled with shells carefully removed and cut lengthwise (makes 12 filled eggs)
1 Tbsp. Yellow Onion, finely minced
2 Tbsp. Sweet Gherkin Pickles, finely diced
3 Heaping Tbsp. Kraft Real Mayonnaise ( I ONLY use Kraft Mayo in this recipe)
1 tsp. Apple Cider Vinegar
Celery Seed or Paprika, for garnish

Instructions for a Quick and Easy Deviled Egg Recipe

Prepare the Eggs for Filling. Once the hardboiled eggs are cut lengthwise; scoop out the yellow centers carefully into a small mixing bowl. I have a stainless steel baby spoon with a pointed tip that I use for this task—it fits well and does not damage the delicate egg whites like knives or larger spoons.

Mix up the deviled egg filling. Add the onions, sweet pickles and mayonnaise to the egg yolk centers. Mix vigorously with a fork or a hand mixer on low speed until the yolks are combined, the mixture turns yellow and is creamy in appearance (aside from the vegetable chunks!). Stir in the apple cider vinegar to combine.

Fill the eggs. Since my egg filling is “chunky”—I do not use pastry bags to pipe filling into the eggs. If you would like the flavors in a pastry-bag filled, 'fancier" texture—simply put the filling into a blender and pulse until smooth, add to a pastry bag and fill. I opt to spread the deviled egg filling into each egg with a teaspoon and smooth and swirl it with a butter knife.

Garnish, chill and serve. My grandma always topped her deviled eggs with celery seed—while my mom used a dusting of ground paprika. My middle daughter loves the eggs with paprika—but, will not touch them with celery seed as it can be a bit strong. Sometimes, I've simply garnished with a dusting of ground black pepper as well. Once garnished, chill the deviled eggs in the refrigerator for at least four hours before serving. We serve on a traditional egg plate when entertaining—but, when I send eggs for a party or work buffet, I simply gently place them into a storage container—being sure to pack them tightly so that they do not shift.