Deviled eggs are so easy and go great with a lot of meals. You can have them as a side dish to your meals or you can serve them as an appetizer or Hors d'oeuvre.
You can make them simple or just go crazy with them. Me, I like them simple.
Remember: each egg (unless you are using the Eggies) will make 2 deviled eggs.
If you only want 4 deviled eggs, you only need two whole eggs.
This was my first time making them myself. Normally I boil the eggs then put them in the cold bath.
My mother would then peel, slice and do the rest.
I decided it was my time to make the eggs.
Ingredients:
1 dozen eggs (This will make 24 deviled eggs)
2 teaspoons mustard
1/3 cup mayonnaise
Salt and pepper
Paprika
Method:
First, fill a large saucepan half-way with water and gently add the eggs. Make sure the eggs are covered with at least an inch of water. Bring the water to a boil. Hard boil the eggs, approximately 11 to 12 minutes. Drain the hot water from the pan then run cold water into the pan to cover the eggs. Let the eggs sit in the cool water for about 20 minutes.
After the eggs have cooled, drain the water from the pan.
Swish the eggs around in the pan to crack the shells.
Run more cool water over the cooled eggs.
Peel the eggs while holding them under the water in the pan.
After the eggs are peeled, rinse to remove any shell pieces and place on a paper towel to dry.
Using a sharp knife, slice each egg in half, lengthwise.
Gently remove the yolk halves and place them in a small mixing bowl.
Arrange the egg white halves on a serving platter or deviled egg dish if you have one.
Mix the yolk halves, mustard and mayonnaise together until smooth.
Scoop the yolk mixture into the egg white halves.
Sprinkle paprika over the top of the filled egg white halves.
You can make them simple or just go crazy with them. Me, I like them simple.
Remember: each egg (unless you are using the Eggies) will make 2 deviled eggs.
If you only want 4 deviled eggs, you only need two whole eggs.
This was my first time making them myself. Normally I boil the eggs then put them in the cold bath.
My mother would then peel, slice and do the rest.
I decided it was my time to make the eggs.
Ingredients:
1 dozen eggs (This will make 24 deviled eggs)
2 teaspoons mustard
1/3 cup mayonnaise
Salt and pepper
Paprika
Method:
First, fill a large saucepan half-way with water and gently add the eggs. Make sure the eggs are covered with at least an inch of water. Bring the water to a boil. Hard boil the eggs, approximately 11 to 12 minutes. Drain the hot water from the pan then run cold water into the pan to cover the eggs. Let the eggs sit in the cool water for about 20 minutes.
After the eggs have cooled, drain the water from the pan.
Swish the eggs around in the pan to crack the shells.
Run more cool water over the cooled eggs.
Peel the eggs while holding them under the water in the pan.
After the eggs are peeled, rinse to remove any shell pieces and place on a paper towel to dry.
Using a sharp knife, slice each egg in half, lengthwise.
Gently remove the yolk halves and place them in a small mixing bowl.
Arrange the egg white halves on a serving platter or deviled egg dish if you have one.
Mix the yolk halves, mustard and mayonnaise together until smooth.
Scoop the yolk mixture into the egg white halves.
Sprinkle paprika over the top of the filled egg white halves.