Recently I noticed a few deviled egg recipes while surfing the web and I was SHOCKED that they were like totally, um, plain? Seriously, I had no idea that people just mixed yolks with mayo and called them deviled eggs.. or for something really special they’ll add some mustard – wow. No wonder everyone raves about my Flavor BOMB Deviled Eggs!
I’ve been spoiled by my mother and mother in law – they both made flavorful deviled eggs. So, of course as I made deviled eggs myself, I adapted a little of each of their recipes together for the perfect EGG-PLOSION of FLAVOR (get it, instead of an explosion it’s an EGGplosion! I’m funny, right?!) which our friend Scott calls “Flavor Bomb” Deviled Eggs and the name just stuck.
Did you notice that I didn’t put my Flavor BOMB Deviled eggs on a pretty plate in these photos? Well, I did that on purpose… Isn’t it totally annoying to make deviled eggs only to have them slip & slide all over a plain plate or still if you put them on a pretty egg dish only to cover them with plastic wrap, which sticks to the yolks?!
Ugh, Yes I hate it too. I have this nifty Deviled Egg Storage Container (it’s less than $10) that makes 20 – deviled egg halves (10 hard boiled eggs) so I’ve created this recipe especially to fill the container.
- 1/4 teaspoon Paprika
- 1 teaspoon Fresh Chives, chopped
- Cut hard boiled eggs in half, lengthwise and remove yolks. Place whites in your deviled egg tray and yolks in a medium bowl.
- Using a electric hand mixer, combine yolks and remaining ingredients.
- Fill each egg white half with the deviled yolk mixture using a spoon or pastry bag.
- Garnish you deviled eggs with a sprinkle of paprika and fresh chives. Refrigerate for at least 1 hour for flavors to combine before serving.
- Deviled eggs will keep in your refrigerator for 5-7 days.