Deviled Eggs

Deviled Eggs | EatSimpleFood.com

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Deviled Eggs

Deviled eggs = comfort food.  And there are so many fun recipe variations: curry, sriracha, relish, hot sauce, dill, paprika, etc…  Peeling eggs is a mystery even to a food service professional.  Use older eggs, add baking soda to the pot of water or vinegar or poke the eggs with a tack on the fat end before placing in the pot to boil.  In my experience, eggs peel the best when you talk dirty them and/or start praying….  🙂

Homemade Mayo is one of my favorite things to whip up by hand.  Some people use a food processor or blender but I like to see and feel the dressing get thicker as it’s made.  This also enables you to determine when it’s the right thickness.  It’s also very simple to make once you get the hang of it.  Watch my video below to learn how to make mayo.

  • Author: beckie
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 minutes
  • Yield: 4 (3 halves each)
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: International

Ingredients

  • 6 eggs
  • pinch Sea Salt
  • pinch Pepper
  • 1 teaspoon yellow or dijon mustard
  • 1/4 cup Mayonnaise
  • pinch ground paprika – optional as garnish
  • 2 Tbsp chives, sliced – optional as garnish

Instructions

  • Add eggs in a single layer to a pot, add cold water to cover by ~ 1 1/2 inches and put on the stovetop.  Start a timer for 17 minutes.  Turn burner to high and bring to a boil, covered.  Reduce heat to low, uncover, and simmer for the remainder of the time.
  • Rinse them in cool water or blanch them in an ice bath (preferred so they stop cooking) and place in the refrigerator until cool enough to peel.
  • Peel the eggs, cut in half, and scoop out the yolks into a bowl.  Set the whites aside.  Mash up all the yolks with a fork and add all ingredients.  I like to use a potato ricer to make faster and smoother work of mashing the eggs. Add more mayo if you want it creamier.  Add salt and pepper to taste.
  • Spoon this mixture into a ziploc bag.  Squeeze the air out and seal.  Cut out a little corner of the ziploc bag and use as a pastry bag to  fill up the egg whites.  Garnish with sprinkled paprika and sliced chives.  Happy Eating!  Beckie

Notes

  • You’ll need mayo for this recipe and you can either buy it or you can look at my recipe online or watch Eat Simple Food’s video on how to make it at home.
  • Older eggs are generally easier to peel, so use your older eggs first.
  • Eggs aren’t peeling and playing nice?  Bummer…  Take a breathe and do the best you can.  The best advice for the most consistency I can give is to plunge the cooked eggs in ice water and let sit at least 20 minutes.  Gently try to crack the whole egg with a lot of gentle pushes on the shell.  When it’s all cracked, find your opening and peel away.

 

Things In My Kitchen:

  • Potato ricer – this makes the creamiest / smoothest mashed deviled eggs & mashed potatoes.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Eggs, Deviled, Deviled Eggs, Relish, Breakfast, Snack, Gluten Free, Vegetarian, Paleo

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Deviled Eggs

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