Deviled Eggs

Name: Deviled Eggs
Total time: 13 min
Cuisine: American
Ingredients: 16 eggs; mayonnaise; mustard; pickle juice; salt; pepper; paprika

13m

Serves 1

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Deviled Eggs

facebook.com

13m

Serves 1

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.

Deviled Eggs

13m

Serves 1

facebook.com

Deviled Eggs

facebook.com

13m

Serves 1

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.