These are such a Southern classic. I've grown up eating deviled eggs and sometimes forget about them until encountered at a dinner or holiday. Being one of my husband's favorites, and a nostalgic treat, I have no problem making sure they show up for our holiday meals!
I learned a valuable tip when I joined friends for Thanksgiving in Auburn, AL years ago. When mixing the filling, put all ingredients into a food storage bag (or piping bag if you have one). You can mash all the ingredients togeher - push the mixture down to one corner - then clip the corner and pipe the filling into the egg. Less mess to clean-up AND the perfect idea to transport these. Just clip the bag once you reach destination and pipe the filling on-site.
12 Eggs, Boiled and Peeled
1/3 cup Mayonaise
1 teaspoon Lemon Juice or Vinegar
1 Tablespoon Whole Grain Mustard
1 Green Onion or chives, finely minced
1 Tablespoon Parsley, finely minced
1/4 teaspoon Salt
1/8 teaspoon Pepper
Halve the eggs and place whites on a tray / yolks in a bowl OR plastic storage bag.
Add additional ingredients and mix together in bowl or squich together in bag.
From bowl, spoon the yolk mixture into the whites. From bag - push the mixture to one corner and cut a small piece of the corner off the bag. You can now use it as a piping bag to fill the whites.
I usually serve these eggs with green onions on a tray. I have memories of my grandfather and my great uncle eating green onions with dinner-almost as you might eat pickles alongside a sandwich. I feel like the two go-together and the green onions help keep the eggs from sliding around if you are not using a specific deviled egg dish (which I do not own).