For the Love Of Mangoes

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    Devilled Eggs is arguably one of the easiest things you can bring to a potluck dinner if you’re not a dirty cheater who buys cheese platters from the store and transfers it to your own tray.  I also explain how to make your own mayo!  Store-bought brands add a lot of preservatives to mayonnaise.  Since it has raw eggs in it, it will keep in the fridge for up to 4 days when you make it yourself.

    Deviled Eggs

    Prep Time30 mins
    Cook Time8 mins
    Servings: 6 deviled eggs


    • Food Processor



    • 1 cup light tasting olive oil
    • 2 tbsp lemon juice
    • 1/2 tsp garlic powder
    • 1/2 tsp salt
    • 2 egg yolks

    Deviled Eggs

    • 3 eggs
    • 3 tbsp garlic mayo
    • Fresh dill



    • Combine yolks with lemon juice, salt, and garlic in a small mixing bowl and whisk until smooth.
    • Put yolk mixture in a food processor and slowly add olive oil while blending.
    • Paprika

    Deviled Eggs

    • Bring a medium pot of water to a rolling boil.
    • Slowly drop eggs into the water with a spoon.
    • Boil for exactly 8 minutes.
    • Immediately move to an ice bath or cold tap water.
    • Peel eggs once they are cooled.
    • Cut the eggs in half and remove the yolks.
    • Mix cooked yolk with 3 tbsp of your fresh mayonnaise
    • Use a teaspoon or a piping bag to drop the filling into the empty egg whites.
    • Garnish with dill and paprika.
    Sauces × Snacks

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