When we were little, and we had one of those miserably hot and humid summer days, my mom would make what she called a “cold dinner.”  Cold dinners meant no hot dishes.  She couldn’t bear to turn on the oven when it felt like 100 degrees, so dinner consisted of things like cucumber salad, open faced sandwiches, melon wrapped in prosciutto, and deviled eggs.  I love deviled eggs.  I realize they may not be the most popular appetizer- there’s egg, there’s mayo- there’s really no getting beyond that.  So if you don’t like them and we happen to be at a BBQ or cookout together, you can leave them to me.  And if you do like them, I’m a firm believer that no matter what recipe you use, you should always include a hint of mustard, paprika, and finely chopped onion.

Today’s no scorcher but I’ll eat deviled eggs any day of the week.  These guys don’t require much prep, so they’re ideal for those lazy weeknight dinners when I’d much rather be watching TV than cooking.  Excuse me while I catch up on Brothers and Sisters.

Deviled Eggs
5 eggs
2 T mayo
1 tsp dijon mustard
1 T minced red onion
1/2 T parsley
paprika for topping
Place eggs in a medium size sauce pan,  and fill with water (enough to cover the eggs by one inch).  Set over high heat, cover, and bring to a rolling boil.  Once boiling, turn off the heat, keep pot covered, and let sit for 12 minutes.  Once finished cooking, drain water and run eggs under cold water to cool.  Once cool enough to handle, peel eggs, rinse under cold water, and pat dry.
Next, cut eggs in half lengthwise.  Place cooked yolks in a bowl with remaining ingredients and stir well to combine.
Distribute yolk mixture evenly among egg white halves.  Sprinkle generously with paprika, and place in fridge to chill for at least 30 minutes before serving.
  1. I think there are two kinds of people in this world. People who love deviled eggs. And idiots.

    I’m the former.

  2. Elizabeth

    As soon as I saw this was about deviled eggs I knew that Mr. Runographer would be drooling. I’ll add this to my “to-try” recipes.

  3. Melissa

    Deviled eggs are such a treat. One Thanksgiving the host asked everyone to bring an appetizer. You guessed it - EVERYONE brought deviled eggs - all nine of us. It was such a laugh, albeit cholestrol-ladden event! Of course mine were the best! :-)

  4. I’ve done fancier deviled eggs and I have to say recipes like this one, just the classic ingredients always win out. Great post.

  5. Nicely done! Next time I give a party I am going to try these beauties.

  6. looks delish! totally takes me back to the family potluck parties from my childhood days. thanks for sharing!

  7. Krissy Rincon

    Dearest Clara,

    I have to just take a moment to tell you of a strong memory I have kept of you with me all of my life. While browsing your blog tonight, I clicked on the Recipe Index to choose a recipe of yours to try next week. The fact that the first recipe listed ever are these Deviled Eggs is special, and I’ll tell you why.

    I had at the time, at the age of 10, never before really heard of or had tried Deviled Eggs, until one fateful morning in our 5th grade class together with Mrs. Hermann in Rhinebeck at Chancellor Livingston Elementary School. I had just moved to Rhinebeck from the city. We were doing some sort of show and tell I think, or recipe sharing, or something. It’s vague. I remember a group called the Blue Strawberries (Was that your group?) Anyway, this one morning, you brought in your recipe for Deviled Eggs and I believe Shrimp Scampi as well. I remember thinking, “Deeeelicccioussssss . . . ”

    So when I got home, I told my mom all about what I had learned. I told my mom about these yummy snacks this girl Clara in my class made. Mom and I made them together that night and I’ll just never forget that. I made a ton of Deviled Eggs that year…..

    Anyway, just a fun little memory I wanted to share with you. Do you remember? What you have going on here is simply sensational and inspirational. You are a major inspiration to me. I wish you endless success, Clara!


    Krissy Rincon

    • Clara

      Krissy! Thank you so much! Writing you an email :)

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