Delightful Deviled Eggs
Deviled eggs show up on tables and at gatherings this time of year for a reason. They are simple, familiar, and usually one of the first things gone. We asked a few of our agents how they make theirs. As expected, everyone has their own way.
Start Here
And adjust as you go:
- Hard-boiled eggs, peeled and halved
- Yolks removed and mashed
From there, it comes down to preference.
Amy Wilson’s Take
Clean, classic, and all about getting the eggs just right.
- Starts eggs in cold water, about an inch above
- Brings to a boil, cooks 4 minutes uncovered
- Covers and lets sit for 11 minutes
- Mayo, mustard, salt, and pepper
- Uses a piping bag for a smooth finish
- Keeps the filling simple, no pickles
Optional garnish: paprika, parsley, or a slice of black olive
“Overfill the egg whites. Always.”
Jan Miller’s Version
A little texture, a little tang.
- Chopped dill pickles or gherkins
- Splash of pickle juice or white vinegar
- About 1½ tablespoons mayo, adjusted to taste
- Mixed to the consistency you like
Garnish with paprika, fresh dill, scallions, or bacon bits.
“No sugar, ever.”
Anne Warkentine’s Style
Classic flavor with just a bit of heat.
- Mayo, mustard, and sweet pickle relish
- Smooth, balanced filling
- Finished with paprika and a touch of cayenne
A Few Final Tips
Taste as you go. Adjust for how creamy or textured you like it. Chill before serving if you have the time.
These are the kind of recipes that never really get written down. They just get passed around and tweaked, then show up on the table year after year.