Deviled eggs are one of those campsite staples that work for every occasion — a quick snack, a potluck contribution, or a starter before the main campfire meal. They're easy to make ahead and transport, and they disappear fast when you're sharing with neighbors at Colonia del Rey RV Park. Here are three versions to keep things interesting.
Deviled eggs are a springtime classic, and there are so many ways they can be made. They're perfect as an appetizer or for a snack. If you have leftovers, chop them up and turn them into egg salad! Now, before we talk about how to make them, there's a question you've probably asked yourself a few times: Why are they called deviled eggs?
The term "deviled" originated in Great Britain in 1786. These tasty stuffed eggs are called deviled because traditionally they are made by chopping up food very finely and mixing it with hot spices or sauces. Hot-devil. It's a little silly, but it works.
Most of you know how to boil eggs, so here's a quick refresher: Start with cold water and make sure your eggs are covered. Bring the water to a boil. Once at a boil, allow to boil for 3 minutes and then shut the heat off. Allow your eggs to sit for about 10 minutes and then run cold water over them until the water in the pot is cold. Add ice to speed this up.
To crack your eggs, carefully tap them on the flat of the counter and roll them to "shatter" the shell all around the egg. The shell should just peel off.
Basic Deviled Eggs
Yield: 12 servings
6 large eggs, boiled, chilled and sliced in half lengthwise
2½ tbsp mayonnaise
2 tsp white vinegar
2 tsp yellow mustard
½ tsp salt
½ tsp pepper
Paprika, for garnish
Spicy Deviled Eggs
Yield: 12 servings
6 large eggs, boiled, chilled and sliced lengthwise
2½ tbsp mayonnaise
1 tsp dried minced onion
½ tsp garlic powder
1 tbsp sriracha
Cayenne pepper, for garnish
Dill Deviled Eggs
Yield: 12 servings
6 large eggs, boiled, chilled and sliced in half lengthwise
2½ tbsp mayonnaise
1 tbsp fresh dill, chopped fine
2 tbsp dill relish
1 tbsp dijon mustard
Fresh dill fronds for garnish
Method for All Three Recipes
Carefully remove the yolk from the eggs and gently mash with a fork. Add the rest of your ingredients and combine until smooth. Place the mix into a piping bag (or a zip-lock bag with a corner snipped) and carefully fill each egg half. Finish with your desired garnish and serve!