After making easy peeling hard boiled eggs, deviled eggs are a snap. All the times I’ve made deviled eggs, the peeling takes the longest time. I like my deviled eggs savory and sour. You should make your favorite filling but mine is:
Mashed hard yolks from halves of a dozen hard boiled eggs (don’t count in the picture, it’s fewer here), 1/2 c mayonnaise, 3 Tablespoons Dijon mustard, and 2 Tablespoons of relish or finely chopped pickles (whichever you have).
Once your filling mixture is smooth, put into a frosting bag with a tip or a ziplock bag and snip the corner. (It’s kinda amazing that I have a frosting bag. I use it primarily for making deviled eggs. I don’t have a deviled egg plate so I use a pie pan.)
Then pipe in your filling one egg half at a time. If you have frosting skills yours will look better than mine. I just hold the tip near the bottom of the egg half then squeeze until the egg is filled and lift out.
I sprinkle with paprika, but chives or dill would be good too.
Happy Cookout Gatherings!
manageable mess 