Summer Food for Thought: Deviled Eggs

deviled eggs ft

Parties. Picnics. BBQs. Brunches. You name it, someone is having it this summer and you need to bring something. My favorite easy, delicious go-to is deviled eggs.

If you’ve never tried them, I recommend doing so. If you have, and like them, but have never attempted to make them, I recommend trying it – it can be pretty easy with a few time-saving hacks. If you have made them before I am hoping my unconventional shortcuts may help to cut some prep time from your recipes, too.

Deviled Eggs for the Everyman


  • 18 eggs*
  • 1/2 cup light mayonnaise**
  • 4 tbsp. yellow mustard
  • 4 tbsp. dill relish
  • Salt and pepper to taste
  • Paprika sprinkled over the final product


  • Large stock pot
  • Non-serrated knife
  • Serving tray to place egg halves
  • Gallon-size ziplock baggie
  • Kitchen sheers

*Each egg yields 2 deviled eggs. When planning your final product account for ‘quality checks’ and unexpected breakage during boiling.

**I firmly believe the light versions of condiments taste identical and I’ll always opt for them for a healthier final product; the full version works just as fine and uses the same measurements.

Step by Step Prep

  1. Begin by hard boiling all of your eggs. High heat, 16-22 minutes depending on your number of eggs. You will need a bit more time for more eggs due to a lager pot and more volume to heat. Add a dash of salt for a faster boil.
  2. Once the eggs have boiled, let them cool until safe to dump the hot water from the pot. Allow eggs to cool a few minutes further once the hot water is dumped.
  3. Hack #1. What I stumbled upon In today’s batch that everyone should know- add ice water to the now waterless pot with the eggs to cool them down to peeling and prepping temp within 10 minutes. Add in more ice/water as it melts.
  4. Hack #2. To peel the eggs more easily, press each egg between your hand and the counter until the shell cracks. It will prevent the shell from spidering as it would if cracked over the side of a bowl, allowing an easier, less flakey peel.
  5. Once all eggs are peeled, begin to slice them in half longways. Remove the yolk pieces and add them to the gallon baggie.
  6. Begin to add mayonnaise, mustard, relish, salt and pepper in to the baggie and mix bag of toppings with your hands once residual air is leaked out and it is closed securely.
  7. Hack #3. “Why not just mix all of the ingredients in a large mixing bowl?” Great question. Hack #3 is what is about to cut your total prep time in half. Cut a small hole in a bottom corner of your baggie and squeeze the mixture in to your egg halves (a la a pastry chef’s frosting bag). This will save time, mess and enhance your overall presentation. No more trying to spoon the topping in to the eggs and making a mess!
  8. After all of the egg halves are filled, sprinkle the paprika over the top to taste and decoration.

Voila! A tasty, presentable treat.

deviled eggs

This recipe is very versatile so do some research, ask around, and you just may discover your own new, favorite variation of my deviled eggs. Share them on social media with #foodwinediy!


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