by Texas Homesteader ~
This classic deviled egg recipe uses only a few simple ingredients. And I share a couple of brilliant kitchen hacks for an easy, mess-free way to make prettier deviled eggs.
(Note: Some links in this post will take you to other related articles for further information. But links preceded with * are affiliate links. If you click and buy something I could receive a tiny commission.)
Deviled Eggs A Family Favorite
RancherMan & I have free-range hens. That means there’s no shortage of farm-fresh eggs in my Homestead kitchen at any given time.
So when we have a family get-together and I ask what we can bring to contribute to the meal, it’s often requested that I bring deviled eggs. I mean, everyone loves deviled eggs, right?
Ingredients For Homemade Deviled Eggs
You don’t really get much easier than making homemade deviled eggs. The ingredients are few:
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Hard-Boiled Eggs
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Sweet Pickle Relish
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Homemade Mayonnaise (whips up in about a minute!)
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A Light Squeeze of Prepared Mustard
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Salt / Pepper
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Simple ingredients, y’all. Simple ingredients.
Deviled Eggs Can Be Messy To Make
Now in past years I’d be using a spoon to try to scoop that prepared deviled egg filling into the hollowed halves of the cooked egg whites. And I’d try my best not to make a mess. But make a mess I did.
Every. Stinkin’. Time!
Now I use an easy shortcut to take the drudgery out of filling those deviled eggs.
Repurposed Plastic Bag Makes Filling Deviled Eggs Easy!
I use a repurposed bag to mix & then pipe the egg filling into the hollowed egg whites. A dozen deviled eggs can be filled in a minute!
Most often I use a bag I got when I bought dry beans or rice. The bag’s small enough to do the trick and I’m able to put that blasted plastic bag to another good use before finally trashing it.
Why yes I hate plastic, why do you ask?
Shortcut For Adding Deviled Egg Filling To Bag
First I boil and peel my eggs as I normally would. Then I allow them to cool slightly before I begin making my deviled eggs.
When they’re cool I peel the eggs and cut them in half to remove the cooked yolks.
Here’s a HUGE shortcut for Filling A Small Bag With Ingredients. I use my handy *Canning Jar Lifters to hold the bag open for me!
No more trying to hold open a repurposed bag while I pile in deviled egg ingredients. Another hack that’s been GAME CHANGING, y’all!
Piping Deviled Egg Filling Into Egg Whites
I drop the yolks into the bag along with all my other deviled egg filling ingredients.
When all ingredients are inside the bag, I give a little squish & short massage of all those ingredients right there inside the bag and Boom!
The egg yolks are mashed and all ingredients are mixed thoroughly right inside the bag.
Plus, since everything’s mixed together right there in the bag there’s no need to dirty additional bowls or utensils. All ingredients are mixed & contained in that same repurposed bag. What a great shortcut, I’m aaaaaaall about shortcuts in the kitchen, y’all!
Now comes the complicated part of actually assembling your deviled eggs. Get your pencils out, students…
Neatly Piping Deviled Egg Filling Into Hollowed Eggs
Cut a tiny corner off the repurposed bag and ‘pipe’ the filling directly into the egg halves. It goes really fast using this bag method. I can fill all the eggs in a minute or less and with NO MESS!
Plus it’s easier to deliver just the right amount of filling without gooping it over the sides of the egg white which always makes them less presentable.
Finally I’ll garnish with a little sprinkling of paprika and I’m done.
Using this method is so much faster than trying to put everything in a bowl and mix it all up, then trying to spoon the filling into the individual hollowed halves. It’s so quick, yet so easy and NO MESS, y’all!
Deviled Eggs Flavor Option – Pico de Gallo
Traditional deviled eggs are good, make no mistake. But we sometimes like to make deviled eggs with a little extra spicy kick.
That’s when RancherMan whips up some Homemade Pico de Gallo to stir into the egg filling. It’s delicious! Everyone always raves.
But whichever flavor you decide to make your deviled eggs, it’s certainly faster, easier and less mess to use this handy Homestead Hack tip. Give it a try!
Did you make these Deviled Eggs? Please rate the recipe in your comment below!
Easy Classic Deviled Egg Recipe
Ingredients
Ingredients
- 6 Large eggs
- ¼ cup Mayonnaise
- 1 teaspoon Prepared mustard
- 2 Tablespoons Sweet Pickle Relish
- Salt & pepper to taste (I use 1/8 teaspoon each)
- smoked paprika for garnish
Instructions
Instructions
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In a medium pan over high heat, bring water to a rolling boil. Place eggs in the boiling water making sure it covers at least ½-inch above the eggs. Cook at a hard boil for 10 minutes. Then remove eggs from water and place in an ice bath for approximately 10 minutes or until cool.
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Peel cooled eggs, rinse under running water.
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Cut each cooked egg in half lengthwise with a knife. Remove the yolks and place the hollowed whites on a serving platter.
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Into a plastic bag add cooked egg yolks and all other ingredients. Close bag and mash all ingredients until thoroughly combined.
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Clip one small corner from bag and pipe filling into egg whites. Garnish with a sprinkle of paprika.
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Serve chilled.
Recipe Notes
Note: Leftover deviled eggs can be stored in a refrigerator for up to 2 days.
~TxH~
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I love this deviled egg recipe. I took them to a church gathering last night and everyone wanted to know who brought the delicious deviled eggs. There were none left at the end of the evening. And I LOVE the trick of making them less messy to make too. I’ll be doing this from now on!
Oh oh Tammy do I see a wasted plastic bag???
LOL It’s a clean ‘used’ bag. I wash ’em & use ’em forever. Today I made deviled eggs for our family gathering & I used an empty clean bag from a bag of pinto beans. Whatever I have that’s pretty much served its time gets used for deviled eggs. I hate plastic so if it’s coming into my house, I’ll use it to its fullest before finally throwing it away. ~TxH~
Oh,, my gosh, I can hardly wait to try this. Thanks again Tammy for your great ideas.
You’ll be pleasantly surprised Sondra. It’s so much easier to get the filling into the egg halves without smudging the filling everywhere. My mama always taught me ‘Presentation is half the meal’ so it’s important to me that it looks as well as tastes great. ~TxH~