Deviled Eggs

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Rachel Gandee
Rachel Gandee @cook_2917074
McDonough, Georgia

These are just simple deviled eggs. Never had a written recipe always went off taste. Another one I learned from my mom. And ever since mom and dad had chickens, and we have had fresh eggs they are even better. I do half with pickles and half with olives. No need to add salt the !mustard pickles and/or olives gives it plenty of salt.

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Ingredients

30 mins
  1. 1eggs(how ever many you need)
  2. 1mayonnaise
  3. 1mustard
  4. 1chopped and sliced green olives
  5. 1dilled choped pickles
  6. 1paprika
  7. tspsalt

Cooking Instructions

30 mins
  1. 1

    Place eggs in a pot with plenty of room

  2. 2

    Add water. About an inch over the eggs. Add just a touch of salt. This helps with peeling them.

  3. 3

    Bring to boil.

  4. 4

    Cover and turn fire off and let stand for about 5-10 mins. You can check to see if done by spinning the egg. If it spins and is wobbly its not done.

  5. 5

    Run cold water over eggs.

  6. 6

    Peel eggs. I find its easier to peel them when they are still a little warm

  7. 7

    Slice in half

  8. 8

    Remove yolk place in a separate bowl

  9. 9

    Add a spoon full of mayo, and some mustard and smash and mix till creamy. This is where u taste and see if it needs more mayo or mustard

  10. 10

    Optional: Add chopped pickles and/or chopped olives if desired. Taste.

  11. 11

    Fill eggs with yolk mixture. I start with a spoon full, to make sure I get them all then add extra if there is more.

  12. 12

    Optional: slice green olives and place a slice on each egg.

  13. 13

    Sprinkle with paprika.

  14. 14

    Serve!

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Written by

Rachel Gandee
Rachel Gandee @cook_2917074
on
McDonough, Georgia

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