Real Recipes From Real Home Cooks ®

deviled eggs

(2 ratings)
Recipe by
A place in, WA

I enjoy deviled eggs about once a year as does my family. These are great and relatively simple to make :)

(2 ratings)
yield 6 serving(s)
prep time 15 Min
method Stove Top

Ingredients For deviled eggs

  • 6
    eggs, hard boiled and peeled
  • ¼ c
  • ¼ tsp
  • ?-¼ tsp
    ground white pepper
  • 1 Tbsp
    prepared yellow mustard
  • 1 Tbsp
    dijon mustard
  • ½ tsp
    white vinegar
  • smoked paprika for garnish

How To Make deviled eggs

  • 1
    Slice eggs in half lengthwise. Pop out the yolks, you can either push gently on the white underneath the yolk or use the tip of your thumb to push the yolk around until it pops out the other side.
  • 2
    Press yolks through a fine mesh strainer or ricer into a medium mixing bowl to ensure an even texture.
  • 3
    Place egg whites on a serving patter.
  • 4
    In a mixing bowl combine the yolks, salt, pepper, mustards, mayo and vinegar and mix until evenly incorporated.
  • 5
    Bonus step: use whisk attachments on electric mixer set to medium and whip until smooth.
  • 6
    Stuff yolk mixture into a freezer bag (not a sandwich bag, they can break) and squeeze the air out before sealing it. Cut the very corner of the baggie and pipe the yolk into the egg whites. Sprinkle with paprika.
  • 7
    Now you can either serve them directly or cover loosely with plastic wrap for up to about 6 hours. I've noticed the yolks get dark if you wait much longer than that.