Deviled Eggs

Deviled eggs are the center point of most Holiday dishes nationwide. It just wouldn’t be a Holiday feast without these wonderful little bites. What makes these little bites so good is that they are so easy to make. Once you get the base down, you can add whatever flavor profile you like or want to them.

So, let me share with you a simple version that is our favorite base for deviled eggs. I love adding different things to them every time I make them, and then there are times I just want them simple. This is a recipe for not only foodies but beginners as well. This recipe makes 12 halves.

Let’s get started.

INGREDIENTS:

6 Eggs – Room temp
Water – for boiling
2 – 3 Tbsp Mayo. ( more or less to taste and texture)
2 Tsp Mustard ( I use yellow mustard, but you can add any kind of mustard you want)
Salt and pepper – to taste
Paprika – for garnish

DIRECTIONS:

1. Now, to get the perfect boiled egg this is what I do. I take my eggs and leave them at room temp for about 1 hour. I want them as much at room temp as possible. I add my eggs to a large pot and cover them with water until they are fully submerged in the water. There should be about 1 inch of water above the eggs. I remove the eggs and set them aside.
2. I place my water onto boil over medium heat. Once the water is boiling, I slowly and gently add the eggs to the hot boiling water. Once they are all in the water, I set my timer for 7 minutes. Let them boil.
3. Once the 7-minute timer goes off, I turn the heat off. I set another timer for another 7 minutes. I leave them in the hot water on the stove for 7 minutes.
4. Once the 7-minute time goes off, I remove them carefully from the hot water and place them in cold ice water and let them cool. You can leave them here until they are fully cool. Once cool, you can peel them. This is how I peel them. Find the rounded end of the egg and gently crack it first before cracking the rest of the egg. This breaks the “seal” of the egg and helps release the peel from the rest of the egg for easier peeling. It should come off rather easily.
5. Ok. Now, let’s make deviled eggs.
6. Now that your eggs are peeled, cut them in half. I cut straight down and pull the knife through to remove excess yolk. I set the egg halves aside until all are cut in half.
7. Remove the yolk of the egg with a small spoon and place the yolk in a bowl. Do this with all of the eggs and place the egg halves in a deviled egg holder or plate.
8. Smash the yolks with either a fork, or what I like to do is use a small whisk. I find it makes the best texture. You use what you have.
9. Once you have them smashed to your favorite consistency, you can add the mayo, mustard, salt, and pepper. Now whisk together until smooth and combined. Check for seasoning and adjust to your taste. You can now add whatever else you want to add to the base.
10. Now you can do one of two things. You can spoon these into the hollow of the egg half, or you can add the mixture to a piping bag fitted with a wide tip and pipe the mixture into the hollow of each egg.
11. You are done! You can top these with whatever you want.

• Here are a few of my favorite toppings. Paprika, chili crisps, pimentos, cayenne, pickled jalapenos, candied jalapenos, and capers with lemon zest.
• Here are a few of my favorite additions. Candied jalapenos, capers, pickled, roasted garlic – smashed, chopped pimentos, bacon with candied or pickled jalapenos, or I just leave them plain with a bit of paprika on top.
• Once you get these bites done, be sure to cover them with plastic wrap or in a container with a lid. If not, your entire fridge will smell like a boiled egg. That is not a pleasant smell to open up your fridge and get a whiff of boiled egg smell.
• These travel well, but I wouldn’t let them sit out for too long. Keep them cold. They last in the fridge for about 3 to 4 days. They never last that long in our house. They usually last about 1 day before someone eats them all.
• These are great for BBQ’s, family get-togethers, and of course, all Holidays.
• Enjoy!