For years this is my go to recipe. I use it at company pot lucks and never have to worry about bringing any left overs home. This is also the same recipe I use at home and for holiday occasions such as Easter, Thanksgiving and Christmas.
This recipe is very easy to adapt so feel free to tweak it to your liking!
Old Fashioned Deviled Eggs
Southern Style Deviled Eggs by CulinaryEats.com
- 8 whole eggs
- 1/4 cup mayo
- 1/4 cup mustard
- 2 tbsp diced pickles
Cover eggs in a pot with cold water and bring to a boil. Boil for 10 minutes then remove from heat. Drain water and run cold water over eggs to speed up the cooling process.
Peel and split eggs length wise. Remove yolks.
In a small bowl add mayo, mustard and cooked egg yolks. Smash with a fork until well blended. Add pickles and stir together until blended.
Spoon mixture into egg whites and chill.
You can sprinkle tops with paprika. Sometimes I like to use smoked or sweet paprika for that extra kick.
Adjust mustard and mayo to taste because everyone has a different palate and it's very easy to modify this recipe to taste.