Traditional Style Deviled Eggs with Green Onion

The thing I hate about deviled egg recipes is that the entire idea is completely and utterly flawed. Let me explain why.

Recipes call for a certain number of hard boiled eggs. But…what size eggs? Large? Medium? Jumbo? Even then, who decides what qualifies as each of those sides? All of my hens are considered “large egg” layers, and yet, it’s not uncommon for me to see two eggs from the same breed of chickens where one egg is literally twice the size of the other..

That means that any quantities for ingredients are entirely arbitrary. Twelve egg yolks from my hens might equal a cup of egg yolks, or it might equal two cups of egg yolks. That’s going to change up the rest of your recipe pretty dramatically.

That’s why I never trust other people’s deviled egg recipes and why I’ve never really written one down myself. I’ve always just focused on what goes INTO the deviled egg filling and played it by ear, tasting as I go. That’s also why instead of giving you a specific recipe; I’m giving you ranges. You’ll need to play along yourself a bit and taste it as you go because…well, that’s just how you should make deviled eggs. If you want to be traditional, leave out the green onions and spicy Dijon mustard and substitute enough yellow mustard and paprika for hitting your desired spice levels.

These eggs are the perfect fit for a summer picnic or a quick and easy bite of protein as you are heading out the door. My oldest, a daughter, is a huge fan of picnics and begs us to either go on one as a family, or to let her pack up a picnic for her brothers and whatever friends they might have over for the day. I can’t really argue with her logic when she happily packs fruits and veggies along with healthy protein punches like these deviled eggs.

These deviled eggs are also what helped turn my kids from the type that want to rip open the hard boiled egg so they can throw away the yolk and only eat the egg white into kids that happily eat the entire package, mostly because the filling is so creamy and delicious that even a kid has to feel a *little* bit guilty at the idea of throwing it away.

Personally, I’m thinking these eggs would be a great addition to our trips to the local winery. It’s got a gorgeous outdoor patio in a shaded grove of trees and they have no issues with visitors bringing along a picnic. Of course, for us that tends to mean a massive spread of meats, cheeses, fresh fruit, breads and dipping oils. I’m thinking these eggs would go really well with a crisp Pinot Grigio.

If you’re looking for a bonus recipe, don’t forget how easy it is to turn deviled eggs into egg salad. Jen and Ariel are huge egg salad fans and we had plenty of deviled eggs leftover after our party. By chopping up the egg white and adding a bit of extra mayo into the mix, we were able to mash it all up into the perfect topping for crackers. (We also discovered that leftover deviled egg filling squirted out onto celery stocks makes for a deliciously crunchy treat as well!)

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Traditional Style Deviled Eggs with Green Onion

Classic, picnic friendly deviled eggs.

Author: Jennifer

Cuisine: American

Recipe type: Appetizer

Serves: 24

Prep time:  10 mins

Total time:  10 mins

Ingredients

• 12 large or extra large hard boiled eggs, peeled, split and deyolked.*
• 2 green onions, thinly sliced
• 2-4T Mayo
• 1-2T Spicy Dijon Mustard
• 1-2T Yellow Mustard
• Paprika
• Salt and Pepper to taste

Instructions

1. Place all of the egg yolks into the basin of your food processor and add 2T of mayo, 1 tablespoon of spicy Dijon mustard and 1 tablespoon of yellow mustard.
2. Add in roughly half of the green onions. Sprinkle about a ¼ teaspoon of paprika, a ¼ teaspoon of freshly cracked black pepper and about a teaspoon of kosher salt into the mix.
3. Run the processor until everything is looking pretty well blended. If things look too dry, add another tablespoon or two of mayo. Your first goal is to get it to a nice, smooth consistency. From there, you might play around with adding more of each of the types of mustard or paprika to the mix. We put a bit more spicy Dijon than yellow mustard into the mix and went a bit lighter on the paprika, though we did give them a nice dusting on top before serving.
4. Scrape all of the finished filling into a ziplock bag and use a pair of scissors to snip the corner off. This makes filling your eggs a breeze. We made our filling and eggs two days before our event, and they stored just fine in the fridge.

Notes

* There are a billion and one blog posts telling you how to boil eggs and they all claim to be right. We keep trying different versions and have found that most of them work just fine. We simply prefer to use eggs that are 2-3 weeks old, a cold water start and an ice bath after boiling. It works for us, but we don’t blame you if you want to try another method.

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