Let me just start this off by acknowledging: deviled eggs seem like a quintessentially spring food. So why am I sharing this in August? But deviled eggs are fantastic picnic food, which hopefully we’re doing all summer long! So if you’re looking ahead to Labor Day and you need something to bring to a cookout, take deviled eggs. Delicious and easy, it’s a great way to bring protein that doesn’t need grill marks! This crowdpleaser might disappear before dinner is served, so bring a bunch of them!
Start by hard boiling eggs. I love my egg timer and highly recommend it!
After you’ve separated the yolks, mix them with the mustard, mayo, spices and any extras.
You can fake a piping bag by using a ziplock bag and cutting a hole in one corner.
Before serving, sprinkle with paprika!
Best of all, you can customize them. I’ve shared the most basic recipe, but I highly recommend adding some fixin’s. My favorite is a southern classic, pickle relish. But there’s so many other options: herbs like dill or basil, bacon, horseradish, or avocado (minced or mashed).
A few quick tips: using eggs that are a few days old are easier to peel. For hard boiling, pay attention because you don’t want the green sulfur ring in your filling.
- 8 eggs, hard-boiled
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp cayenne (optional)
- Paprika for sprinkling
- Hard boil the eggs and let them cool completely.
- Peel & cut in half lengthwise, then put the yolks in a mixing bowl. Use a knife to cut the yolks into small pieces.
- Add the salt, mustard, cayenne, and half the mayonnaise. Stir everything together until one consistency. Add more mayonnaise until the flavor and texture is where you want it. If you’re adding extra ingredients, do so here.
- Scoop the mixture into a ziplock bag and cut off the tip to pipe it into the whites. Cover and chill. Just before serving, sprinkle the paprika on top.
What are your Labor Day plans? Any weekend getaways or end-of summer celebrations?
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