Deviled Eggs are a yummy, super easy appetizer.
For a basic recipe, it’s just three ingredients. Eggs, mayo, and mustard. You can add all sorts of herbs, spices, and sauces to them. Some people top them with relish, some with salmon, and others use yogurt instead of mayo. I’ve also seen bacon crumbled on top. Which I might have to try soon. They’re plenty of sites that cover different ways of making them. I always make basic deviled eggs topped with paprika. They’re always the first appetizer gone and usually half gone before I get them all finished. That’s when you have to start smacking hands away. 🙂
If you are going to make them the night before wait to fill them until you need them. Store them separately in a sealed container. I don’t think they hold up too well in the fridge. The whites get watery and the yolk mixture dries out.
- 1 dozen (12) eggs (Add a couple extra, I always have one or two that won’t peel right).
- 3/4 cup + 1 Tbsp of mayo
- 1 tsp of mustard
- Couple dashes of white pepper(optional)
- dash of salt (optional)
- Fill a large pot with water
- Add eggs.
- Bring to a rolling boil, then start the time.
- Boil on high for ten minutes.
- Remove from heat.
- Dump out the hot water.
- Add cold water to the pot.
- Let cool for ten minutes.
- Crack and peel the eggs.
- Rinse in water, shake off excess, put eggs into a strainer.
- Cut the eggs lengthwise in half. With a nonserrated knife.
- Dump egg yolks into a bowl by turning them vertical and gently squeezing.
- Add mayo, mustard, salt, and white pepper. Mash and mix well with a fork.
- At this point, you can spoon the mixture into the eggs but it gets kind of sloppy. I use a freezer bag and cut a tiny square out of one of the corners, fill it with the yolk mix and squeeze it into the egg white. if you have pastry bags with deco tips use those to make it look pretty. Top with a sprinkle of paprika. Or any garnishings you choose.
How do you make your deviled eggs?