Best Deviled Eggs Recipe

Romanians make deviled eggs with almost any occasion: wedding, Christmas, burials, Easter etc. You name it, we’ll cook them. These are a tasty appetizers and one of my favorites.

Let’s say my personal record was eating 22 deviled eggs (which makes 11 entire eggs) in one sitting. I eat so much of this dish, that my husband actually forbids me to cook it, unless it’s a super-special occasion. So I get to do my best deviled eggs recipe maybe 3-4 times in a year.

OK, let’s see what we need.

Deviled Eggs Recipe Ingredients

• 10 eggs (I usually do about 30-40 at once, but 10 would be an OK number)
• onion
• parsley
• salt
• peper
• homemade mayonnaise

How to Make the Best Deviled Eggs Recipe

Just like with many other recipes, there are countless options. Some cooks use cheese, some put liver pate etc. I use only onion and parsley to give them taste and by God what an amazing taste they get.

• Put your eggs to boil. I usually leave them to boil for 40-50 minutes, to make sure they are boiled fully.
• Take the eggs out, clean the shell and cut them in halves.
• Separate the white “shells” and the boiled yolks. Let them cool properly.
• With a potato masher, mash the yolks until smooth.
• Dice an onion finely and add to the paste. Add salt and pepper to taste.
• Add a sprinkle of fresh parsley.
• Add homemade mayonnaise, one tablespoon at a time and mix. Make sure you get a nice paste (not too runny), enough to put into the whites.
• You can pipe the mix or just use a teaspoon.
• For added cholesterol, put some mayo on top of the deviled eggs.