How to Make Deviled Eggs

 

Since Easter just passed, I figured I’d post a recipe for the most delicious deviled eggs. Deviled eggs are a huge Easter treat in my family. My uncle makes the absolute best deviled eggs, but since he could not make it this year, I decided to scrounge the internet for a recipe that would give me a similar flavor. After a few minutes of searching, I decided on a recipe that was posted on the Food Network website and courtesy of Mary Nolan. She gives some tips on how to cook the eggs and peel them after, which I found to be very helpful and productive. Plus, her recipe for the filling came out deliciously creamy and was exactly what I was looking for in a simple Easter hors d’oeuvre. If you love deviled eggs, this is definitely a recipe to try.

The Recipe

Ingredients

6 eggs

1/4 cup mayonnaise

1 teaspoon white vinegar

1 teaspoon yellow mustard

1/8 teaspoon salt

Freshly ground black pepper

Smoked Spanish paprika, for garnish

How to Cook the Eggs

1.   Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs.

2. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.

3.   Remove from heat and leave covered for 14 minutes.

4.   Place in a large bowl full of ice water in order to stop the eggs from cooking. (This will also help the egg shell peel more easily)

5.   Crack the eggshells and carefully peel under cool running water. (They should pop right out)

6.   Once they’re all cracked open, gently dry the eggs with paper towels.

How to Prepare the Eggs

1. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.

2. Mash the yolks into a fine crumble using a fork.

3.   Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. I used a whisk to get the mixture really nice and creamy since I don’t like it chunky.

4.   Place the egg yolk mixture into a small Ziploc bag and squeeze it to one corner of the bag. (This will now be used like an icing bag to fill the egg whites)

5.   Cut off a small tip and fill the egg whites with the mixture.

6.   Finish off by sprinkling with paprika or whatever else you like!