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On the Tailgate Menu: Classic Deviled Eggs

These were a last-minute addition to my tailgate menu, requested by my daughter, and considering everyone in my family loves deviled eggs, how could I say no?

Luckily, I had everything that I needed on hand and she was able to whip them up pretty quickly, in time for kick-off.

Classic Deviled Eggs, courtesy of Mary Nolan on Food Network

Ingredients:

  • 6 eggs

  • 1/4 cup mayonnaise

  • 1 teaspoon white vinegar

  • 1 teaspoon yellow mustard

  • 1/8 teaspoon salt

  • Freshly ground black pepper

  • Smoked Spanish paprika, for garnish

Directions:

  1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.

  3. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.

  4. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt and pepper, and mix well

  5. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Notes:

To make it easier to distribute the yolk mixture, my daughter put it in a Ziploc bag, cut a corner and squeezed it into each egg half. I also added a little dill on the top for garnish. We added about a tablespoon of sweet pickle relish to the recipe

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