Deviled eggs are another great food divisor, either you love them or you hate them, there’s not really an in-between. I suspect it has to do with the texture, as the creamy filling inside of a rather toothsome egg white will either woo you or send your lip curling upwards in distaste.
I am in the lovers camp, firmly entrenched since childhood with no plans on leaving. Deviled eggs are my favorite cold appetizer and one that you don’t see that often anymore. They have become rather passé, sadly, and ignored for other more trendy appetizers.
So what can one do except pull out your 1970’s retro carnival glass deviled egg plate and serve up those babies in style?
I love my egg plate. I love these eggs.
Yes, sadly I embrace being passé. Give me retrolicious recipes any day of the week and I’ll most likely have the glassware to serve it in.
This was some of my collection three years ago when we first moved into our house. I had some of my nicest pieces out and kept some packed away.
I will be re-organizing this as soon as I get home and getting my entire retro glass collection sorted out and onto those shelves.
I’m not sure it will fit.
To make really pretty deviled eggs, first you need to learn How to Make Perfect Hard Boiled Eggs. Then I highly suggest using an icing bag with a large tip or a heavy-duty one like I have. Mine is absolutely amazing for these fiddly little jobs, like filling eggs or piping whipped cream into pies. I bought it initially to make beautiful edgings on my pies for my cookbook photos then it slowly became something I use all the time!
When you are doing a couple dozen eggs, trust me, it’s worth using it!
These eggs by themselves are a very classic deviled egg recipe which is my favorite above all. What I have discovered is that you really need to slowly add the mayo/vinegar/mustard until you reach a certain taste that you are expecting, then stop right there. My mom never measures, she simply measures by taste a I did with this recipe. What your Mom or Grandma made might have used more or less of certain ingredients, but the three in here are the classic, retro ingredients. I prefer Dijon mustard in mine, but feel free to use plain yellow if desired.
The smoked paprika gives these eggs a flavor boost that I absolutely adore. Let’s face it, paprika by itself has never been known as a kapow spice for taste, it’s used more for coloring in dishes like these. Smoked paprika on the other hand, is one of my favorite spices to add a little flavor punch when needed.
That combined with bacon? Yes please, I’ll eat a dozen of these and call it dinner.
Happy cooking everyone!
- 12 eggs hard boiled and cooled
- 1/2 cup mayonnaise
- 1 1/2 teaspoons white vinegar
- 1 1/2 teaspoon Dijon mustard plain yellow mustard is classic
- 1-2 slices of bacon cooked to crisp
Slice each egg in half carefully and remove the yolk, placing into a medium sized bowl. Place the egg white to the side for filling later.
Combine the mayo, vinegar and mustard with the egg yolks, mixing until creamy and smooth.
Pipe the egg yolk filling into the center of each egg, making a small dome of filling.
Place one small piece of bacon on top of each egg, then sprinkle with smoked paprika.
- Serving Size: 24