Directions
- 1Carefully drop eggs into a pot of boiling water.
- 2Set a timer for 13 minutes once all eggs are added to the boiling water.
- 3Transfer the hard-boiled eggs into an ice water bath as soon as the timer goes off.
- 4Let the eggs sit in the ice water for at least 5 minutes to stop the cooking process and prevent gray yolks.
- 5Peel the eggs; they should peel easily, often in one piece.
- 6Run the peeled eggs under cold water to ensure no small pieces of shell are left behind.
- 7Dry the peeled eggs very well with paper towels.
- 8Slice each egg in half lengthwise.
- 9Carefully remove the yolks from the egg whites and place them in a bowl.
- 10Mash the egg yolks using the back of a fork until finely crumbled.
- 11Add mayonnaise to the mashed yolks.
- 12Add a little bit of mustard to the mixture.
- 13Splash in a small amount of pickle juice to enhance flavors.
- 14Season with salt and pepper to taste.
- 15Mix all ingredients thoroughly with a fork, or use an immersion blender for a perfectly smooth consistency.
- 16Prepare a piping bag by placing a star tip inside and folding the bag over a glass.
- 17Spoon the egg yolk mixture into the piping bag.
- 18Twist the piping bag to secure the filling and push it down towards the tip.
- 19Pipe the yolk mixture into each egg white half in a circular motion.
- 20Sprinkle paprika over the filled deviled eggs for garnish and flavor.
Ingredients
- 16 eggs
- mayonnaise
- mustard
- pickle juice
- salt
- pepper
- paprika
Equipment
potslotted spoonbowlice water bathpaper towelsknifecutting boardforkimmersion blenderpiping bagstar tipglass
Tips
- The most important part is how you hard boil the eggs; if not done perfectly, everything else will be a complete disaster.
- Adding eggs to boiling water versus cold water then bringing it to a boil is the game-changer for easy peeling.
- Let the hard-boiled eggs sit in ice water for at least 5 minutes to stop cooking and prevent gray yolks.
- Run peeled eggs under cold water to remove any small shell pieces.
- Dry the eggs very well to prevent them from sitting in a puddle of egg water when served.
- When mixing the filling, add ingredients gradually and taste as you go, as you can always add more but can't take anything out.
- An immersion blender is not necessary for the filling, but ensures a perfectly smooth texture.
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