Creamy egg yolk seasoned with mayonnaise, garlic powder, a little bit of salt, and paprika. These easy deviled eggs are the perfect little starters for small gatherings or as a quick snack.
Have you had deviled eggs before?
If you have, then you know there’s something about these little egg halves that are soo addictive. Maybe it’s that savory-ness, maybe it’s that creamy texture, maybe it’s your favorite seasoning. But whatever it is, it makes these deviled eggs soo good.
I actually had no idea what deviled eggs were until I was in my second or third year of college. My housemate made them for dinner one night, and since then, I’ve been hooked. These little eggs make great appetizers and snacks. And they’re perfect for entertaining guests.
While they look so elegant and presentable, they’re super easy to make. They’re great as appetizers for small gatherings, or if you simply want to take your hard boiled eggs to the next level, you can turn them into deviled eggs.
And did you notice my brand new wooden board? My friend Emily from Emily’s Daily burned the name of my blog into the cutting board. It’s such a unique gift and a perfect fit for my blog =)
First, place your eggs in a pot and fill the pot with water until the eggs are submerged.
Turn the heat to high and let the water come to a boil. Once the water is boiling, remove the pot from heat. Cover the pot with a lid, and let the eggs sit in the hot water for about 10 minutes.
Then transfer the eggs to ice cold water and let them submerge for about a minute. You can find details on how to make the perfect hard boiled eggs at The Kitchn.
Crack the eggs, and carefully remove the egg shells.
Slice the eggs in half. Remove the yolk with a small spoon, and place the egg yolk into a bowl.
Mash the yolk until it is as smooth as possible, and then add the mayo, garlic powder, and salt into the bowl. Mix until the ingredients are evenly combined. You can taste the mixture to see if the flavor is to your preference, and adjust the seasoning to your taste.
Stuff the yolk back into the egg white. Garnish with paprika and chives or rosemary.
Serve the deviled eggs cold.
If you make this recipe or any of my other recipe, tag the picture with #cookingwithawallflower on your social media. I’d love to see your photos!
- 4 large eggs
- 4 teaspoons mayonnaise (regular or light)
- ½ teaspoon garlic powder
- ⅛ teaspoon salt, more to taste
- Paprika for garnish
- Rosemary or chives for garnish
- Place the eggs into a small to medium pot and fill the pot with water until the eggs are submerged about an inch under. Turn the heat on to high, and allow the water to come to a boil.
- Once the water is boiling, remove the pot from heat and cover the pot with a lid. Let the eggs cook in the hot water for about 10 minutes.
- Remove the eggs from the pot, and place them in icy cold water for about a minute.
- Peel the shell from the eggs, then slice the eggs in half. Use a spoon to scoop the yolk from the eggs and place them into a small bowl. Mash the yolks until they’re relatively smooth.
- Add mayonnaise, garlic powder, and salt. Mix the ingredients until they’re well combined.
- Spoon the egg yolk back into the egg white.
- Garnish the eggs with paprika and rosemary or chives.
- Serve the deviled eggs cold.