You may like deviled eggs. But do you make them often? Evidently, few people do. That’s why this recipe for Deviled Eggs Will Make You Popular at Potlucks. They are mildly flavored with a sweet and sour twist and nothing weird to scare the kids off.
What is your favorite dish to take to a potluck?
If you tote these deviled eggs to a potluck dinner, the plate will be licked clean and you won’t have to take any food back home. Guaranteed!! I’m not sure why, but people will pick up deviled eggs, even when they aren’t very pretty. (Would you like more tips on what food to carry to a party or potluck? Check out the guide on “15 Valentine’s Day Dessert Recipes to Delight Your People.“)
I made deviled eggs for years without a recipe–always trying to imitate my mom’s eggs. The results were unpredictable and not always the greatest.
However, a few years ago, my older sister whipped up a batch of her deviled eggs for us to snack on during a car trip. We were headed home to Texas from her house house in northern Alabama.
Kay’s deviled eggs were so delicious, I couldn’t stop eating them. (Or was I just bored of riding in the car?)
A breakthrough moment…
At any rate, I was astounded when she sent me the recipe. Couldn’t believe how simple it was.
“It’s the sweet, simple, things of life which are the real ones after all.”—Laura Ingalls Wilder
Before I get to the recipe, I’m taking a momentary detour. If you’re not a food blogger who photographs everything you eat, feel free to skip the next few paragraphs and go straight to the recipe.
Food Props I Used with these Deviled Eggs:
Thanks in part to Paula at Still Life Style, I’ve become obsessed with props for my food photography. Not just plates but all kinds of vintage cookware, utensils and linens. There are many in this post alone:
Antique egg scale
My friend and co-worker, Debbie H. loaned me her egg scale for the post picture. She recently inherited it from her grandmother’s estate. Love the colors and design.
I found the crinkle cutter on a recent trip to Canton (a once-a-month humongous flea market here in Texas). The orange handle sold me. Now what else can I use it for besides eggs? Carrots maybe?
Wire egg basket
The wire egg basket came from Hobby Lobby. Fake vintage. Sometimes that’s the best kind. No rust.
See the plate with a gold rim in the picture below? Found it at Canton, too. It was part of a huge lot of restaurant china the vendor had bought out of a barn. I purchased several thick, white plates. Slightly retro. Perfect for pictures.
The ceramic egg holder came from Jo-Ann Fabrics. Curiously, they were clearing their Easter merchandise at half-price 3 weeks ago when Easter was still more than two weeks away.
Just in case you don’t have your own method, this is the way I cook eggs so I won’t get that icky green layer around the yolks caused by over-cooking.
How I make hard-cooked eggs: (as of 6/1/18)
Place 6-8 eggs inside your Instant Pot or other electric pressure cooker with a rack or grocery store steamer inside. Add 1 cup water. Set to HIGH PRESSURE for 5 minutes. When done, allow pressure to release naturally for 3 minutes. Open Instant Pot and remove eggs to ice water to stop the cooking. When eggs are cool, pour out most of the water and gently shake the eggs within the bowl until shells are cracked. Peel eggs.
- 6 hard-boiled eggs
- 2 teaspoons vinegar
- 1 teaspoon sugar
- 1-1/2 to 2-1/2 tablespoons Miracle Whip (or mayonnaise or Greek Yogurt)
- Salt to taste
- Paprika (if you can get smoked paprika, it will add a bacon-y kind of flavor)
- Remove shells from eggs. Slice in half and remove cooked yolks to a small bowl.
- Add vinegar, sugar, Miracle Whip and salt to yolks that have been mashed with a fork. Mix and mash with a spoon or spatula until yolk mixture is as smooth as possible. (If you happen to be making a double batch, a food processor might be more efficient). If eggs are too stiff, add more Miracle Whip to suit your preference.
- Spoon or pipe egg yolk mixture back into egg whites. Garnish with paprika if desired.
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Nutrition Information:Yield: 6 Serving Size: 2
Amount Per Serving:Calories: 104 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 188mg Sodium: 227mg Carbohydrates: 3g Fiber: 0g Sugar: 2g Protein: 6g
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