Updated: Apr 5
I know there are a lot of crazy flavors people like to add to there deviled eggs, personally I like just a classic super creamy version. With just mayonnaise, paprika, salt and pepper, its easy to make too. The secret I will disclose in this recipe is the perfect method to boiling your eggs. Using this method, my eggs turn out perfectly cooked every time. No more green yolks! Deviled eggs is my eldest daughters favorite. I made them for her cousins birthday one year and she kept saying "mommy I want some of those eggy things you made for the birthday party." I have told her they are called deviled eggs, but she prefers to describe things in a longer format. I hope you all enjoy this recipe and can make some of your own memories with food. Feel free to leave a comment and share with friends and family.
TIPS AND TRICKS:
-To get the shells off easier, thoroughly crack the egg and start peeling it off near the top of the egg. Be sure to get the inner skin layer that is attached to shell. This will make
it peel off much easier then little pieces of shell one by one.
- For the Mayo proportions it's really more of an add as you
go situation but approximately 1tsp per yolk.
- Invest in a deviled egg carrying case. These little guys are
slippery, and if you plan on taking them anywhere you will want them secured.
- Use a piping bag and tip to make them look pretty.
- Only add just enough water to cover the eggs, otherwise they will get over cooked as it will take longer to come to a boil.
6 tsp mayonnaise
Pinch of salt and pepper
Pinch of paprika
More paprika sprinkled on top of yolks after piping (if you have a spice shaker this works best)
-Place your eggs in a pot with just enough water to cover the eggs. Cover with a lid. Bring water to a boil.
-Once up to a boil, turn off the heat and leave covered. Set timer to 10 minutes. (10 minutes total cooking time for hard boiled egg)
- Drain water from the pot and place pot in the sink running cold water over the eggs to cool them down.
- Crack and peel your eggs (see above for tips on peeling or my you tube video - link at the bottom). Then using a sharp knife cut each egg in half placing the yolks in a bowl. Add your mayonnaise, salt, pepper and paprika. You can mix together with a fork or use an electric whisk to save you some effort. Blend until smooth
- Put yolk mixture into an piping bag and pipe back into your egg white halves.
-Sprinkle with a light dusting of paprika
-Refrigerate and enjoy
Cook times for boiling eggs from runny to hard:
-Runny - 3min
-Runny soft - 4 min
-Soft - 6 min (custard like texture)
-*Firm and buttery - 10 min (this is what I use for deviled eggs*
-Very firm - 13min
Check out my social links and the video on my you tube channel 'Sweet and Savoury @hollysrecipes22'.
Whether it's Sweet or Savoury, let it be made with love.