How to Make the Best Deviled Egg Appetizer Ever

One easy appetizer to bring to any holiday event or get together is deviled eggs. There are so many variations out there- some calling for potted meat. This version is very very simple and loved by many. The tray is always empty early on when I make them for an event or have it at my house for parties.

One tip that my mother taught me was that older eggs are easier to peel. Buy your eggs at least one day before you plan to make these. I normally buy them the day before I plan on boiling them. When they are fresh from the store and you boil them the same day the shells are difficult to peel and does not stay intact. These eggs are not as pretty on display when they are missing parts of the egg white.

Boil your eggs as normal. I usually boil a few extras incase a few are messed up while I am peeling them. If I do not need them for replacements, I place them on the side for use in making the stuffing.

Once boiled, run under cool water for a few minutes. I let mine sit in cold water for about 15 minutes before I am ready to peel them. Additionally, if you have time to let them sit overnight, they are even easier to peel. However, I do not plan ahead and usually can not wait 2 days before making them. (Day 1 buy the eggs, Day 2 boil the eggs Day 3 peel the eggs)

Once cooled, cut the eggs in half. Remove the yoke. Add your yokes into a bowl. Once all eggs are peeled and de-yoked, take a fork and smash the yolks. Next add a large spoonful of mayonnaise, a spoonful of sweet relish, salt and pepper to the smashed yokes. You can add more mayonnaise and sweet relish as you mix. I usually add extra relish to the mixture. Also add any extra eggs, whites and yolks, that were messed up when you were peeling them.

Some variations include adding Tabasco to the mixture. You can also substitute the sweet relish with green olives. I prefer to make them with sweet relish - I like the sweet taste better.

Take your mixture and begin to stuff the eggs. I use a baby spoon because it is more accurate with scooping. Either use a baby spoon or a small spoon. Do not use a serving spoon or larger spoon, as you will take up too much mixture and create a mess.

I purchased two eggs trays from a dollar store around Easter. They were made for placing dyed eggs on, but it works perfectly for displaying your deviled eggs.

I make two trays of deviled eggs. This takes 12 whole eggs, cut in half makes 24 deviled eggs. I sprinkle paprika onto to top of the deviled eggs. You can omit the paprika or only add paprika to one tray. If you choose to made the deviled eggs with green olives, you can top the deviled egg off with a slice of an olive. It makes a pretty presentation.