Deviled Eggs
Hubby LOVES Deviled Eggs. Honestly, loves them. Whenever we make them for get togethers, I have to hide the fact that they’re being made until right before people arrive so he doesn’t eat them all. Sometimes, when he’s stressed, I’ll whip up 2 or 3 eggs worth for him and he starts smiling instantly.
Deviled Eggs are such a classic appetizer and I know a lot of people have their own family recipes for making them. I learned from my mom and I really just throw things together and taste as I go. But when I set out to make our Family Cookbook, I forced myself to use measuring spoons and write it up as a recipe. I even posted these, over 4 years ago, but didn’t have measurements in that recipe.
One last note about Deviled Eggs. If you are like me and don’t have one of those special egg plates to serve your eggs, you can simply line a serving tray with leafy greens. Not only will it prevent your eggs from sliding all over the place, it also adds a great splash of color.
One Year Ago: My Favorite Swiss Meringue Buttercream Frosting Recipe
Two Years Ago: Rice and Beans
Deviled Eggs
This classic appetizer is always a hit!
Ingredients:
2 Hard boiled eggs
1 tsp yellow mustard
Pinch of sugar
1 Tbsp mayonnaise
Paprika, for garnish
Directions:
Peel eggs and cut in 1/2 lengthwise.
Remove yolks and place in a small bowl.
Smash all the yolks up.
Add mustard, mayonnaise, and sugar until you like the taste.
Using a melon-baller (or a spoon) scoop yolk mixture into the whites of the eggs.
This recipe scales up and down very well.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oh my! These look fabulous!!!
I love vegan chocolate cupcakes – and these look delicious. I can’t wait to try them!
These just made me so excited!!! They sound amazing and better yet…VEGAN! Thank you for posting this!
I saw these on Tastespotting and want to try, but — for the mousse what type of chocolate chips are you using? All of the ones I’ve seen in the store have milk fat in them. I’m new to vegan cooking, so maybe this is still non-dairy? My son is allergic which is why I’ve been trying many new vegan recipes!
Wow, those look over-the-moon good!
I’m totally making these tonight! I dont have the fancy caramel sauce, but hopefully they’ll still be edible with regular caramel. 🙂 Yum!
Jodi- Gihrardelli semisweet chocolate chips do not have any milkfat in them.
These look fantastic-I am allergic to dairy, and have been finding it sooo hard to sate my sweet tooth and not pay for it later.
They look fab! Thanks for sharing. I have included your site in our Vegan cupcake feature at http://www.partycupcakeideas.com