Deviled eggs are a fan favorite at our house. When my oldest child was two, I was making a gigantic batch of them for my husband’s work picnic, and between shoving finished eggs in his face, he coined the term “egg boats.” I obviously thought it was the cutest thing ever uttered in the history of the world, and from that moment on, deviled eggs became egg boats. I’m lobbying pretty hard for the name to be changed officially.
Deviled egg boats are delicious, and they are quite simple to make. Honestly, I’m not sure why we only bust them out for Easter and summer barbeques. Actually, I do know. If I made them more frequently, my jeans wouldn’t zip, and society says it’s “inappropriate” to go pantsless.
Since we call them egg boats, sometimes I like to make a sail out of apple or bell pepper and watch the kids lose their minds with glee. It’s good times.
Deviled Egg Boats
- 6 hard boiled eggs
- ¼ cup mayonnaise
- 1 tsp vinegar
- 1 tsp yellow mustard
- salt and white pepper to taste
- dill or paprika for garnish
- Peel and slice eggs lengthwise.
- Carefully scoop yolk out of eggs and put in a bowl.
- Put egg whites on a platter or in the cool deviled egg container you got on the cheap and love more than is reasonable.
- Mash the yolks and add the mayo, vinegar, and mustard and mix until smooth.
- Add salt and pepper to taste.
- Using a pastry bag, a Ziploc bag with the corner cut off, or just a spoon, fill the empty egg whites with the yolk mixture.
- Sprinkle with paprika or dill.
- Get out of the way before your family or guests bite your finger off trying to get to your deviled eggs.
Sweet pickle relish
Now go make some deviled egg boats and pretend you’re a giant and you’re swallowing a boat whole. That’s what I’ll be doing.
[Tweet “Deviled eggs look like little boats, so throw an apple slice in them and blow your kids’ minds.”]