Deviled Eggs
Yield: 12 deviled eggs
Cook Time: 20 minutes
Tips: Double recipe if using 1 dozen eggs.
Suggestion: Serve as an appetizer for parties, holidays or anytime snack.
Deviled Eggs is an all-time favorite appetizer or snack that can be served any time of day, all year-round. It's also one of the easiest and most economical appetizers
you will ever make. The only ingredients needed are eggs, mayonnaise, mustard, a little salt and pepper and some paprika or cayenne pepper to add a little sprinkle of color and flavor. These delicious cold protein-filled appetizers are soft and creamy, and are perfect for holidays, parties and other events or for snacking any time.
This recipe produces the traditional version of deviled eggs, but you can add some "zing" if you like, simply by adding a small amount of your favorite flavoring, such as horseradish, wasabi, blue cheese or any other flavor that appeals to you (try adding a small amount at a time - such as 1/2 teaspoon - until you achieve the amount of flavor balance you prefer). If you'd like to add a little sweetness and crunch, you can add about 1 tablespoon of pickle relish or diced sweet pickles as well.
This recipe produces the traditional version of deviled eggs, but you can add some "zing" if you like, simply by adding a small amount of your favorite flavoring, such as horseradish, wasabi, blue cheese or any other flavor that appeals to you (try adding a small amount at a time - such as 1/2 teaspoon - until you achieve the amount of flavor balance you prefer). If you'd like to add a little sweetness and crunch, you can add about 1 tablespoon of pickle relish or diced sweet pickles as well.
Recipe▼
Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon prepared mustard
- salt and pepper to taste
- paprika or cayenne pepper (for garnish & added flavor)
Directions
Place eggs in a medium saucepan and cover with cold water (water line should be about 1 inch above eggs). Heat on high just until water begins to boil, then turn off heat and cover saucepan. Allow to sit for 20 minutes, then remove eggs with a spoon and place in a bowl of ice water. Allow eggs to cool, then peel off shells.
Using a sharp knife, slice eggs in half lengthwise. One at a time, holding eggs on shortest width, gently squeeze out yolks into a bowl (if yolks don't fall out easily, simply remove with a spoon).
Add mayonnaise and mustard to yolks and beat with an electric hand-held mixer (may also be smashed with a fork). Season yolk mixture with salt and pepper to taste. If you prefer a decorative look as shown in above photo, place yolk mixture in a pastry bag using a tip with a rounded star-type shape and squeeze out mixture in a circular pattern into hallowed cooked egg white halves. Alternatively, you can simply spoon the yolk mixture into the egg white halves, giving them a more casual look.
Lightly sprinkle each deviled egg with your choice of paprika or cayenne pepper. (Paprika adds mild flavor, while cayenne pepper adds a mild and delightful hint of spice!)
Serve cold. Store in an air-tight container in refrigerator.
Using a sharp knife, slice eggs in half lengthwise. One at a time, holding eggs on shortest width, gently squeeze out yolks into a bowl (if yolks don't fall out easily, simply remove with a spoon).
Add mayonnaise and mustard to yolks and beat with an electric hand-held mixer (may also be smashed with a fork). Season yolk mixture with salt and pepper to taste. If you prefer a decorative look as shown in above photo, place yolk mixture in a pastry bag using a tip with a rounded star-type shape and squeeze out mixture in a circular pattern into hallowed cooked egg white halves. Alternatively, you can simply spoon the yolk mixture into the egg white halves, giving them a more casual look.
Lightly sprinkle each deviled egg with your choice of paprika or cayenne pepper. (Paprika adds mild flavor, while cayenne pepper adds a mild and delightful hint of spice!)
Serve cold. Store in an air-tight container in refrigerator.
