Classic Deviled Eggs

I've seen quite a few variations on deviled eggs, but I don't think I've enjoyed the modern versions nearly as much as the classic style that I grew up with. They're the perfect combination of sweet, creamy, and tangy—and if I'm honest, eating just one makes me wish I could sit there and devour an entire tray without feeling like a glutton. 

What is it about the combination of mayonnaise, sweet relish, and yellow mustard that makes these so good? I have no idea, but there is a good reason why these classic eggs have been turning up at our family events for longer than I've been alive.

So, if you're looking for something that is sure to be a hit at your next BBQ, potluck, or family gathering consider making up a double batch of these eggs. They're only five ingredients, many of which you likely already have on hand, and they barely take any time to toss together—leaving you with more time to concentrate on the important things in life that happen outside of the kitchen.

Classic Deviled Eggs | Not Starving Yet

Classic Deviled Eggs


makes 1 dozen


Ingredients

6 large eggs, hard boiled and peeled
3 tablespoons mayonnaise
1 tablespoon sweet pickle relish, drained
1 tablespoon yellow mustard
sweet paprika, to taste

Directions

  • Cut each egg in half using a non-serrated knife, then use a spoon to carefully scoop out the hardened yolk into your food processor. Add mayonnaise, sweet relish, and yellow mustard, then pulse until smooth. 
  • Transfer the egg mixture to a disposable pastry bag, then slowly fill the eggs. Finish each egg off with a pinch of paprika, then refrigerate until ready to serve.

Notes

For a more polished looking presentation I prefer to use a pastry bag and metal icing tip when filling the eggs, but in a pinch you can use a ziplock bag with the corner cut off. If you don't happen to have either on hand you can fill the eggs the old fashioned way—with a spoon.

Transporting deviled eggs can be a bit of a challenge, so I typically store mine in an egg container from Snapware. I love the two-tier design because I can set half the eggs out on the table while refrigerating the other half until they're needed (or in the rare instance that someone doesn't devour all the eggs I know that the remaining half can safely be taken home so I can eat them.)

Not sure how to hard boil an egg? Don't worry, it's a simple, mostly hands-off process. Place your eggs in a saucepan and fill it with cold water. You want the eggs to be covered by an inch or two, so don't fill the pan to the top. Turn the heat on high and bring the water to a rolling boil. Once the water has reached a rolling boil shut the heat off, cover the saucepan, and set a timer for 10 minutes. When the timer goes off transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit in the ice water until they're cool to the touch (usually 2 - 3 minutes is enough), dry them off throughly, and allow them to finish cooling in the refrigerator. If your eggs aren't completely cooled you'll have a lot of trouble peeling them, which is why I prefer to boil the eggs ahead of time. Last minute egg boiling always leads to deviled eggs that are missing huge chunks of the white, so learn from my impatience: Boil your eggs the night before!

Disclosure
 


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Sriracha Potato Salad

May weather can be unpredictable in Wisconsin. Our days are either cool and rainy, warm and sunny, or in the case of one year in recent memory, full of snow. Fortunately this year we've had absolutely beautiful weather, so I've decided to declare Memorial Day the unofficial start of summer.

As we always do, we kicked off Memorial Day weekend with a visit to Brat Fest, which is a uniquely Wisconsin thing—a festival dedicated to bratwurst. Now a festival dedicated to brats in and of itself is amazing, but what I really love is that it's staffed by some incredible volunteers. Instead of being paid to work the event their salary goes to support over 100 local charities. With over 3,200 volunteers working the event for a combined total of 16,495 hours they raise a significant amount of money to help ensure our local charities can continue giving back to our community throughout the year.

We spent a good part of the weekend gorging ourselves on brats, soaking up some much needed sunshine, and listening to live music—although sadly we missed out on seeing our favorite 80s cover band, Cherry Pie and Travis Tritt. Baring the slight snafu with security who decided my keysmart posed a security risk, yet couldn't explain why they considered a set of keys a weapon and wouldn't let me enter the festival, a good time was had by all. Just don't tell anyone that I hid behind a horse trailer and pocketed my contraband keys—that's a secret for you, me, and the rest of the internet—no one else ever has to know.

Sunday morning after we had consumed more brat cakes (brats wrapped with pancakes) than any one person should in a single sitting, we headed home to pack up the car so little man and I could head off for Oklahoma to visit family. We left the husband behind, with a fridge stocked with enough beer, brats, and sriracha potato salad to feed a small army—or a hungry husband for a day or two, possibly more if he decides to enjoy the time off and play video games instead of doing yard work.

Speaking of sriracha potato salad, if you happen to be looking for a summer side dish to shake things up, this is my suggestion—it's a huge hit with my friends and family. Although if spicy isn't your thing, you might give our Creamy Summer Coleslaw or Loaded Potato Salad a try instead, you really can't go wrong with any of these summer side dishes.

Sriracha Potato Salad | Not Starving Yet

Ingredients


3 pounds red potatoes
2 tablespoons kosher salt
1 cup mayonnaise
1 cup sour cream
1 Tablespoon siraracha, or more to taste
⅛ teaspoon smoked paprika
¼ cup celery, finely diced
black pepper

top with:

scallions
 

Directions

 

  • Peel potatoes, cut them into ½ inch cubes, then place them in a saucepan full of cold water. Add two tablespoons of kosher salt, then bring the water to a boil. Let the potatoes cook for approximately 10 minutes, or until they are fork tender. Keep in mind that larger chunks of potato will take longer to cook, so you may need to increase the cook-time a bit to compensate if your cubes are larger than ½ inch. 
  • Once the potatoes have cooked transfer them to a bowl of ice water and allow them to cool. It's important that they cool completely before adding them to the dressing, if you add them while hot the dressing may separate and become oily.
  • In a large bowl combine mayonnaise, sour cream, siraracha, and smoked paprika. Mix well, then add the cooled potatoes, celery, and black pepper.
  • Allow the potato salad to chill for at least three hours, or over night for the best results. Before serving add additional siraracha to taste and top with scallions.
     

Notes
 


This potato salad is tasty just the way it's written, but if you want to dress it up some try adding some hard boiled egg, Vidalia onion, or bacon. This is one time I'll encourage you to mess with perfection.