The key to making tasty deviled eggs without those yucky green yolks, is to properly boil the eggs and let them cool properly before handling. The number one mistake people, including me, make is rushing the eggs' cooking process. Don't start with warm water and don't crank up the stove to high to hurry the boiling, unless you enjoy those green yolks, which are safe to eat.
To make hard-boiled eggs: Arrange eggs in a single layer in a pan. Pour cold water into the pan until it completely covers the eggs and has bout 1 inch of water above the eggs. On low to medium heat, bring water to a simmer. Turn off heat. Put a lid on the pan and let the eggs sit, covered, for 15 minutes. Remove eggs from warm water and transfer to cool water until they are cool enough to handle. Refrigerate until needed. Hard-boiled eggs will last up to one week in the fridge.
Safety tip: Remember, deviled eggs are perishable. Don't let them sit on the counter for more than two hours.
There are many variations on deviled eggs. Here's a very simple, basic recipe that I love. Feel free to add hot sauce, vinegar or lemon juice to your recipe. If you don't like, or don't have, Dijon mustard, it's perfectly fine to use regular yellow mustard.
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Simple deviled eggs
12 hard boiled eggs, completely cooled
4 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Paprika, for garnish
Cut each egg in half lengthwise and scoop yolks into a bowl. Add mayonnaise and mustard to the yolks and mash together with a fork. Add salt and pepper to taste. Fill egg white holes with mixture. Sprinkle each egg with paprika.
Some people like to add 1 to 2 teaspoons of sweet relish or pickled peppers to their egg yolk mixture. If you like a more flavorful filling, add a few drops of hot sauce to your mixture. For a brighter flavor, a squeeze of lemon juice is nice.
Garnish with green onions or parsley, if desired.
I love to garnish my deviled egg with well-cooked crumbled bacon and capers.
Get Paula Deen's recipe for Southern Deviled Eggs.