Those of you celebrating Easter in the weeks to come (or at least taking part in Easter egg hunts) may find yourselves inundated with hard-boiled eggs soon. Deviled eggs are a definite kid-pleaser, in my house at least.
And this recipe makes the YUMMIEST deviled eggs I have ever eaten. Moreover, deviled eggs are a kid-friendly dish to make with little helpers. (The images in this post feature Chef Kimmie hard at work.)
So try some of these out on your Easter table this year, or with your hard-boiled Easter leftovers. They also work great for kiddo lunches and after-school snacks.
Prep: 5-10 min. Servings: varies
The basic idea:
- 6 hard-boiled eggs, cooled and peeled
- 2-3 T. mayonnaise
- 2 t. dijon mustard
- 1/4 t. salt
- 1/4 t. pepper
- 1 T. minced fresh chives
- Paprika (optional)
- Slice each egg carefully in half. Using a butter knife as needed, carefully separate the yolks from the whites. Place yolks into a small mixing bowl. Place whites on a plate and set aside.
- Using the back of a fork, mash the yolks until there are no more large lumps. Stir in 2 T. mayonnaise. Add mustard, salt, and pepper and stir to combine well. Stir in chives. (If mix seems too dry, you can add up to another tablespoon of mayonnaise, until it’s creamy.)
- Divide the yolk mixture evenly among the whites. Garnish the tops of each deviled egg with a little paprika, if desired. Serve immediately; refrigerate any leftovers promptly.
Mix it up:
- The proportions listed above are general guidelines. If you and yours like things a little spicy, you can add up to 3 teaspoons (1 tablespoon) of dijon mustard.
- I admit, the
lazygenerally-short-on-time mama in me usually uses bagged hardboiled eggs from the store. If you have the time and patience to boil your own (particularly to monitor them so you don’t set off a bad chemical reaction that leads to less-than-perfect results, like difficulty peeling or green yolks), go for it. (And check out Julia Child’s recipe for hard-boiling eggs if this is a skill you don’t already possess.)
- You can substitute dried chives for the fresh ones; this is what I do in the dead of winter when I can’t grab some fresh ones from outside my front door. But trust me: fresh ones are much better, if you can get some.
- If you’d rather skip the egg-stuffing and just make egg salad, then chop up the egg whites as finely as you can and mix them in with the rest. (You may want to adjust the seasonings upward, if you go this route.)
I learned this recipe by way of my younger brother Evan. Or more specifically, Evan’s obsession with cooking shows during our childhood. From when he was a preschooler on, Evan was glued to public television reruns of Julia Child every chance he got. I rarely joined him in this pastime, but I distinctly remember paying attention one day: the day Julia Child was doing deviled eggs.
I remember the recipe sticking out to me because (in my recollection of how this particular episode went) Julia included two ingredients I didn’t expect: fresh chives and dijon mustard. “That’s easy enough that I could make that myself!” I remember thinking. (Mind you, I was probably all of seven at the time – the age Kimmie is now.)
That’s how deviled eggs became one of the first things I learned how to “cook” all by myself. My mother apparently agreed that this recipe was tastier than hers, because from then on I was the Official Deviled-Egg Maker for every Easter, every cocktail party my parents threw (this was the ’70s-’80s, after all!), etc.
Before drafting this post, I tried to research the original recipe for Julia Child’s deviled eggs, only to find no signs of either dijon or chives in any deviled egg recipe bearing her name. But I swear, that’s where I remember learning how to make deviled eggs this way. So whether this was your idea or not, Julia, thank you – and thanks as well to Evan.