Easy Deviled Eggs
Easy Deviled Eggs
15m
Serves 12
Directions
- 1Cook eggs in boiling water for 15 minutes until both the white and the yolk are firm.
- 2Cut hard-boiled eggs in half lengthwise, slip out yolks, and mash with a fork.
- 3Stir mayonnaise, mustard, salt, and pepper into the mashed yolks.
- 4Fill egg whites with yolk mixture; add toppings as desired. Refrigerate for up to 24 hours before serving
Ingredients
- 6 hard-cooked eggs, peeled
- 3 tablespoons tablespoons mayonnaise or salad dressing
- 0.5 teaspoon teaspoon ground mustard
- 0.125 teaspoon teaspoon salt
- 0.125 teaspoon teaspoon pepper
- 0 Paprika, if desired
Equipment
saucepanforksievegraterpiping bagice cream scoop
Tips
- For a perfectly creamy filling, push the mashed yolks through a fine-mesh sieve or grate them using the small holes of your grater.
- To keep the filling neat, cut a very thin slice off the bottom of each egg white half before filling.
- You can spoon in the yolk filling, pipe it in with a piping bag, or even use a small ice cream scoop.
- If making ahead, cover and refrigerate for up to 24 hours. Do not let deviled eggs sit at room temperature for longer than 2 hours. Keep them on ice if there’s a chance they might sit out longer or if they’ll be in the hot sun.
- You can cook, cool, and peel the eggs up to 1 week in advance.
- Toppings: Fresh Herbs, Cooked Bacon, Sauces, Paprika, Chopped Veggies
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