Dressy Deviled Eggs
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Sweet, tangy and addictive – I’ve put a modern twist on my Grandma’s classic deviled eggs. Guaranteed to be a hit at any party!
I’ve been making my Grandma’s Deviled Eggs for years now. They’re always a hit at parties, and I could eat a whole tray by myself. In fact, I usually make 2 trays of them and they still disappear before anything else.
But I always made her deviled eggs by sight and taste, without really measuring things. And I really wanted to make sure that other people could recreate this deliciousness in their own homes. So I set out to actually measure the ingredients, plus dress ’em up a bit for this year’s Easter festivities.
One major thing that I changed this time around was to use real mayonnaise instead of Miracle Whip Light. I had to tweak the other ingredients a bit because of that substitution, including adding a bit of garlic powder.
It. Worked. Beautifully.
I usually use a small cookie scoop to get nice, round tops for my filling, but this year I decided to pipe it into the eggs. I used my OXO silicone decorating bottle and it worked out really well – much cleaner than using a pastry bag. Just make sure to smash all the lumps out of the yolks to prevent anything from getting stuck in the tip. That ain’t pretty.
I really liked how it looked having the cornichon garnish on just half of the eggs, but obviously feel free to pickle as many of ’em as you want!
Also, I always cook 9 eggs instead of 8 to make 16 finished egg halves for a few reasons: sometimes one egg just does not want to peel easily, and sometimes you’re left with not quite enough yolk to fill all of the eggs nicely. This way, you have a spare egg and a little extra filling to work with.
Plus, QC is the perfect way to use up that 9th egg 🙂
Just make sure you don’t accidentally garnish with nutmeg instead of paprika like my Grandma did one year. That is not a tasty tweak!
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Dressy Deviled Eggs
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 16-18 egg halves 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Description
Sweet, tangy and addictive – I’ve put a modern twist on my Grandma’s classic deviled eggs. Guaranteed to be a hit at any party!
Ingredients
- 9 large eggs
- 1 1/4 teaspoons kosher salt, divided
- 2 1/2 teaspoons white vinegar, divided
- 2 teaspoons yellow mustard
- 1 teaspoon sugar
- 3 tablespoons mayonnaise
- 1/8 teaspoon freshly cracked black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- 8 cornichons, halved lengthwise and pat dry
Instructions
- Place eggs in a single layer on the bottom of a medium saucepan (you’ll need one with a tight-fitting lid). Fill with cold water, covering the eggs by at least one inch. Add 1 teaspoon salt and 1/2 teaspoon vinegar. Bring to a rolling boil over high heat. Put the lid on, turn off the heat and let sit for 12 minutes.
- Carefully pour the boiling water into the sink and fill the pot with cold water. Let the eggs sit until they cool off enough to handle. You can change out the water with fresh cold water a few times or add a few ice cubes to speed up this process if desired.
- Peel the eggs, rinse them under cold water to remove any bits of shell that may be hanging on and pat them dry. Cut each egg in half lengthwise. Pop the yolks out into a medium bowl and place the whites on a platter, cut-side up.
- To the bowl of cooked egg yolks, add remaining 1/4 teaspoon of salt, 2 teaspoons vinegar, mustard, sugar, mayonnaise, pepper and garlic powder. Mash it all together with a fork until smooth, making sure to stir well so everything is evenly incorporated. Taste for seasoning and add a little more salt/vinegar/mustard/sugar as desired.
- Scoop or pipe the yolk mixture into the egg whites, filling each one evenly. Garnish with a sprinkle of paprika and press a cornichon slice into the yolk on half of the eggs.
Notes
I always cook 9 eggs instead of 8 to make 16 finished egg halves for a few reasons: sometimes one egg just does not want to peel easily, and sometimes you’re left with not quite enough yolk to fill all of the eggs nicely. This way, you have a spare egg and a little extra filling to work with. Plus, QC is the perfect way to use up that 9th egg 🙂
Nutrition
- Serving Size:
- Calories: 62
- Sugar: 0.9 g
- Sodium: 173.9 mg
- Fat: 4.6 g
- Saturated Fat: 1.2 g
- Carbohydrates: 1.2 g
- Fiber: 0.1 g
- Protein: 3.6 g
- Cholesterol: 105.7 mg
Keywords: deviled egg, hard boiled egg, pickles, mustard
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
18 Comments
Tartelette
My husband’s family has the same tradition for Thanksgiving and they asked me to do deviled eggs for Christmas too. Since yours is grandma’s recipe…how can one go wrong?!! Bookmarked!
Ashley
Ha! Yeah, the only thing is that most people’s grandma’s recipes are without measurements, so it’s by taste.
Katy ~
I’m a deviled egg fan, too. I can’t stop at one.
Patricia Temple
Oh my god! Someone else’s deviled egg recipe that knows about Miracle Whip and vinegar? This is just too cool. While the mustard is a given, the MW + vinegar makes them just so lively! I’ve not used the MW light version, but I might consider giving it a try. AND, there is not a deviled egg recipe in the world that doesn’t work by taste…
Ashley
Ha! Yeah, I always use Miracle Whip light. I find that I like real mayo in stuff, and the stuff that I use Miracle Whip in doesn’t taste any different with the light kind. My grandma always used regular MW and when I subbed it once I realized that it tasted exactly the same. I just loooove deviled eggs!
Jhonny walker
I never seen this..How did I even miss..? Great stuff!
Poetic Painter
That’s interesting because we only got grandma’s deviled eggs at Easter…I guess everyone has their own traditions.
Katy ~
LOVE deviled eggs, any time!
Medifast Coupons
Very nice deviled eggs, and believe it I still have that tupperware deviled egg container, my mom got me one when I originally was married many moons ago.
Evie
LOVE!! Yum yum!
Krayl Funch
I LOVE collecting Deviled Egg recipes and this one is a perfect addition!
BigFlavorsFromATinyKitchen
I haven’t met a deviled egg i haven’t liked 😉
Melanie | Melanie Makes
You can never have enough deviled egg reciipes and this one looks like a winner!
BigFlavorsFromATinyKitchen
Yes! They’re so versatile and delicious 🙂
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Ashley,
Deviled eggs are one of the appetizers I cannot resist. I love the idea of pre-planned quality control–perhaps that would finally let me allow the majority to make it onto my fancy pants Polish pottery deliver egg plate!
These look great–my thanks to you and Grandma Henderson!
BigFlavorsFromATinyKitchen
Ooh fancy pants egg plates are the best! And yes, pre-planning to eat a bunch is key… even though I still end up eating about half of the ones that are on the platter. Ha!
Amy Basso
I haven’t made deviled eggs in forever! These look AMAZING!
Laura @MotherWouldKnow
I love deviled eggs – and especially when the recipe is grandma-approved 🙂 Lovely appetizer for a brunch too.