DEVILED EGGS

Susan Din

By
@spatdi

There are so many ways to make deviled eggs, I decided to offer 3 of my favorites here. You can choose which you prefer!


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Comments:

Serves:

6-12 (makes 24)

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

12
eggs

GARNISHES

ground sweet paprika or slivers of roasted red peppers

MILD ONION FILLING

1/2 c
mayonnaise
2 Tbsp
dijon mustard
1 Tbsp
onion, grated on a box grater or microplane
3-4 dash(es)
hot sauce
1/4 tsp
salt
1/ tsp
freshly ground black pepper

SWEET RELISH FILLING

1/2 c
mayonnaise or miracle whip
3 Tbsp
sweet pickle relish
1 1/2 Tbsp
yellow mustard
1/4 tsp
salt
1/8 tsp
freshly ground black pepper

TRADITIONAL FILLING

1/2 c
mayonnaise
1 Tbsp
yellow mustard
1 Tbsp
vinegar
1 Tbsp
sugar
1/4 tsp
salt
1/8 tsp
freshly ground black pepper

Directions Step-By-Step

1
BOIL EGGS:
Place eggs gently in a large pot-preferably in a single layer.
Cover with cool tap water to 2" above eggs.
Bring to a full rolling boil over high heat.
Immediately turn off heat and cover tightly.
Set timer for 12 minutes.

After 12 minutes, place pot in the sink and run cold water over the eggs for at least 5 minutes.
Drain most of the water off, and add ice cubes to quickly chill the eggs.
When eggs are thoroughly chilled, peel and dry them.
2
Cut eggs in half lengthwise. Pop out the yolk into a bowl and smash with a fork or potato masher, until no lumps remain.
Add the remaining ingredients, stirring until smooth and creamy.
3
For the best presentation, place the filling in a piping bag with a large star tip.
Or simply use a spoon to fill the eggs.
Dust with sweet paprika or decorate by placing (2) 1/2" slivers of roasted red peppers in an X on top.
Refrigerate until chilled.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids