“Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own. . . ” Matthew 6:34

Deviled Eggs are one of the essential side dishes to any Southern picnic or barbecue.

I believe I have been making these Deviled Eggs since I was a teenager.  It’s one of my favorite side dishes and one of the easiest.  Of course, throughout the years, I have tweaked it to what it is now but this recipe originally came from my mom and maybe even my grandmother. . . how cool is that!!!!

What Are Deviled Eggs?

Deviled Eggs are hard boiled eggs that are stuffed with a creamy filling made with the yolks.

These delicious eggs are always part of the dinner menu for Easter and Christmas.  Deviled Eggs are also the perfect accompaniment for a picnic or a summer barbecue.  It’s almost like they are expected to be there.

Just because they are called Deviled Eggs, does not mean they are evil, although my husband does call them Satan Eggs because of what the eggs smell like once peeled and cut…  😂 but that is beside the point.  To devil means to prepare with hot or savory seasoning thereby creating a “deviled” dish.  

What Do I Need to Make Deviled Eggs?

A medium saucepan, mixing bowl, measuring cups, measuring spoons, mixing spoon, knife, platter or dish and the following ingredients:

Mama Fawn’s Tips. .  .

•  When boiling the eggs, make sure the eggs are not crowding each other and in a single layer.  This ensures even cooking.
• Do not try to peel the eggs until they are completely cooled, either with ice water or the refrigerator.
• When peeling the eggs, gently crack the shell.  Being too rough could split the egg white.
• When removing the egg yolks, be careful not to tear the egg white.
• This recipe calls for yellow mustard but my grandmother made it with dijon mustard and it was quite tasty.
• I garnish the deviled egg with paprika but if you are making them as an appetizer, topping them with sliced olives, crisp bacon or if you want to go fancy, a little caviar and chive would be a crowd pleaser.
• I usually make deviled eggs the day before to make sure the ingredients are ‘married’ and the eggs are quite chilled.
• Deviled eggs need to be refrigerated until time to serve, and leftover (if there are any) goes right back to stay cold.