Deviled Eggs

Being the 4th of July, I wanted deviled eggs. I seem to recall deviled eggs always being around on holidays. The only thing wrong with them is I wish there was a good way to use up the boiled whites so I could use twice the amount of yellows for each one. But, I guess maybe that is what makes them special.

Making deviled eggs is a lot like making guacamole. You need very few ingredients to make them great. If you add too much to them, they are never as good. Simple is better.

The other issue is peeling them without them looking like you did it with a weed whacker. But, I have found a good way to make them where they peel easily.

How to boil your eggs so they come out great and peel easily


Look how pretty and yellow! No dark edges!

You’ll need eggs, salt, vinegar, water, and some ice.

  • Put your eggs in a pot and cover with water, a tablespoon or so of vinegar, and a good pinch of salt. Measurements aren’t very important here. Just eyeball it.
  • Boil uncovered until you get a rolling boil for a good minute.
  • Turn off burner, cover with lid and come back in 13 minutes.
  • Drain/rinse eggs and fill with cold water and some ice. Let them sit in the ice water for about 3 more minutes.
  • Crack the shells. I drain the water off and then grab the pan and start kinda shaking it around to let the eggs all smack into each other and smash up the outside of the shells until they are covered in little cracks. You could also do this with your fingers or roll them on the counter, etc. But, I think my way is faster and more fun.
  • Time to peel! You can also run the faucet over them to help peel them.

Another bonus, if you care about such things – this method will leave you with brightly colored yolks without that weird green color on the edges.



Sure, they would have been prettier with a decorative pipping tool, but I wanted to eat.

All ingredients are to taste, and we eyeball them, but I’ve tried to put down approximate measurements

  • Hard boiled egg yolks (12 eggs)
  • Mayonaisse (1/4 cup?)
  • Diced onions, rinsed (1/4 cup)
  • Salt and pepper to taste
  • Yellow mustard (we probably use about a tablespoon)
  • Course whole grain mustard (Maybe a couple teaspoons)
  • Small drizzle of good white balsamic vinegar. If you don’t know the difference between good vinegar and vinegar, just use normal vinegar and we quietly feel sorry for you.

Mash all that stuff up together well and divide it between the egg whites with a spoon or use our Handy Dandy Sandwich Bag Method™ (below).

Extra Tips:

  • If you dice onions and then rinse them it makes them much more fabulous. They are less hot and become nice and crunchy and now you can double the amount if you like such things. We put them in a strainer after dicing and rinse with water. Then we just shake out the excess water. You could also pat them dry with a paper towel.
  • Handy Dandy Sandwich Bag Method™: Load all your mix into a Zip-lock type sandwich bag. The easiest way is to put the bag into a drinking glass/cup and turn the top edges over the cup edges so it stays open. Seal the bag and cut one of the bottom corners off. Now just squeeze your mixture out onto the egg whites. Toss bag when done. If you really want to get fancy, you could put a large piping bag nozzle into the corner before you fill up the bag. But, don’t forget the nozzle has to be large enough to get the diced onions through.
  • Paprika: Lots of people like to top their eggs wtih paprika, but I find paprika a total waste of time. It never tastes like anything. It’s just a way to try to make it fancy with no actual substance, so I skip it.

Posted in , , on July 4, 2015
Recipe entered by: Lena


  1. Kara on July 4, 2015 at 1:39 pm

    What, no mayo?? What kind of a monster are you? ;-D

    • Lena on July 4, 2015 at 3:38 pm

      Agh! I forgot to say mayo! I will fix that. I am not THAT kind of monster. Lol.

  2. Richard Robertson on July 4, 2015 at 2:12 pm

    Mayo? Surely, you meant Salad Dressing.

    • Lena on July 4, 2015 at 3:42 pm

      Yuck. Miracle whip. Lol. I like mayo. Actually, I can’t remember what it tastes like anymore.

  3. Mary Kate Kopec on July 4, 2015 at 7:18 pm

    More for you! Had this been roasted root veggies or your banana cherry ice cream … I might just be licking the screen. But no mayo, mustard, or “salad dressing” for me. Eggs = yummy. Fried, scrambled, boiled, omeletted … yum. You’ll not have to be swatting at my sticky fingers today. :0) However, I am thrilled you are having a yummy enjoyable holiday weekend! SQUEE!

    Just wondering, when I make hard boiled eggs, I do the same as you, except 12 minutes, and no vinegar or salt in the water. Why do you do that?

    • Lena on July 6, 2015 at 6:39 am

      What if it was vegan mayo? Or is just the idea of any kind of mayo-type sauce gross to you? Veganaisse is actually good – if you like such things.

      I have read that the vinegar and salt help make them easier to peel. I also read that if your egg cracks while boiling, it will make the white congeal so it doesn’t go all over. People also say that salt will make your water boil faster – but it is a trivial amount.

  4. Eden on May 31, 2016 at 2:58 am

    My grandma has a secret ingredient for our deviled eggs……dill pickle juice. It is just not deviled eggs any other way. Mmmmmmmm, and now I’m hungry. Lol

    • Lena Shore on May 31, 2016 at 8:14 am

      Your grandma is smart! That’s such a great idea!!!

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