Home made Deviled Eggs are incredibly easy.
Deviled eggs are a great way to dress up eggs when you have guests over or want to use up eggs quickly. It makes a great appetizer that will help tide appetites over until the main course. It is creamy, savory, and easy to eat a lot of. You can get creative with the flavors in the egg filling and cater it to what flavors you enjoy most.
Kitchen Tools Needed:
- Stock Pot: We use a 16 quart sized stock pot for this. It allows us to have ample space for all the ingredients as well as extra room at the top so there is no chance of it overflowing.
- Chef’s Knife: a multip purpose knife that you use to slice, dice, and chop. Usually medium to long in length.
- Mixing Bowl: You will need a large and medium size bowls. One for an ice bath and the other for mixing the filling.
- Spoon for mixing
- Ziploc bag (or piping bag): Quart size
Ingredients:
- Eggs: I find white eggs are easier to peel than the brown eggs.
- Water: Filtered water
- Mayonnaise
- Yellow Mustard
- Salt and Black Pepper: To taste.
- Paprika: This can be omitted if you don’t like it.
How to make the Deviled Eggs:
- First you will hard boil the eggs:
- Place the eggs in a medium or large pot (depending on how many you are cooking) and fill with enough cold water to cover the eggs.
- Set the stove to medium high heat and let it come to a rolling boil.
- Then once boiling, turn the heat off and cover for 12 min.
- While you wait for the eggs, grab a large bowl, and fill halfway with ice and cold water.
- When the timer goes off, carefully scoop out the eggs and place them in your bowl of ice and water.
- Set a timer for 5 min to allow the eggs to cool down. This will help when you peel.
- Now you can peel the eggs.
- Cut each peeled egg in half lengthwise.
- Pop the yolk out and put in a medium sized mixing bowl. Place the white part of the egg on a plate to the side.
- Once all the eggs are halved and separated, we make the filling!
- In the bowl with the yolks, add in the mayonnaise, mustard, salt, and pepper.
- Mix together until smooth. I find if you use a potato masher first, it’s easier to get the lumps out.
- Once the filling is fully mixed and as smooth as you can make it, scoop it into a quart sized Ziploc bag or a piping bag (if you have one handy).
- If using a Ziploc, once filled, cut a bottom corner to create an opening.
- Squeeze the filling into each “cup” of the halved egg to just above the rim.
- Top it off with a sprinkle of paprika and enjoy!
Deviled Eggs
Ingredients
- 6 Eggs
- 4 Cups Water
- ½ Cup Mayonnaise
- 1 tbsp Mustard
- A sprinkle of Paprika
- Salt and Black Pepper to taste
Instructions
- First hard boil the eggs:
- Place the eggs in a medium or large pot (depending on how many you are cooking) and fill with enough cold water to cover the eggs.
- Set the stove to medium high heat and let it come to a rolling boil.
- Then once boiling, turn the heat off and cover for 12 min.
- While you wait for the eggs, grab a large bowl, and fill halfway with ice and cold water.
- When the timer goes off, carefully scoop out the eggs and place them in your bowl of ice and water.
- Set a timer for 5 min to allow the eggs to cool down. This will help when you peel.
- Now you can peel the eggs and cut each egg in half lengthwise.
- Pop the yolk out and put in a medium sized mixing bowl. Place the white part of the egg on a plate to the side.
- Once all the eggs are halved and separated, add in the mayonnaise, mustard, salt, and pepper to the bowl with the yolks.
- Mix until smooth.
- Once the filling is fully mixed and smooth, scoop it into a quart sized Ziploc bag or a piping bag (if you have one handy).
- If using a Ziploc (once filled) cut a bottom corner to create an opening.
- Squeeze the filling into each “cup” of the halved egg to just above the rim.
- Top it off with a sprinkle of paprika and enjoy!
Notes
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