You either love them or you hate them, and if you hate them, chances are you just haven’t found the right recipe. Everyone, at least every Southern woman, has a different recipe. They all include eggs and mayonnaise, and most include at least one other secret ingredient to make them special. I’ve tested a lot of deviled eggs in my day, secret ingredient including sweet relish, dill relish, horseradish, Worcestershire, onion, and only God knows what else, and it seems like nobody eats them, except, of course, the person who made them and raves about them.
My mom’s recipe is different. It has the real secret ingredient, the one that makes deviled eggs irresistible to hordes. This recipe is the one that people always insist she make and bring to gatherings, the one that never has a single leftover because adults young and old and kids of all ages gobble them. My brother can put down a half dozen himself.
My sister made this particular batch. She has more or less assumed the role of deviled egg maker in my family, which is fine by me, she takes the time to make them all pretty, whereas mine tend to look a little sloppy with egg yolk mixture everywhere. I’m just here to document the goodness.
Deviled Eggs Recipe Makes 12 eggs
adapted from my mom’s family cookbook Secret Ingredients
2 tablespoons mayonnaise or Miracle Whip
1/4 teaspoon mustard
1/4 teaspoon Tabasco® hot pepper sauce
- Hard boil eggs by placing them in a pot of water and putting on high heat. Once the water begins to boil, wait ten minutes before removing from heat. Cool by running cold water over them, and remove shells.
- Slice eggs in half lengthwise.
- Remove yolks and place them in small mixing bowl.
- Mash well and add mayonnaise, Tabasco, salt, and pepper. Blend well
- Spoon yolk mixture back into whites of eggs.
- Garnish with paprika.