DEVILED EGGS

★★★★★ 1 Review
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By Susan Din
from Houston, TX

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

serves 6-12 (makes 24)
prep time 10 Min
cook time 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
  • 2 tsp
    onion, grated on a box grater or microplane
  • 3-4 dash
    hot sauce
  • 1/4 tsp
    salt
  • 1/4 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 tsp
    sugar
  • 1/4 tsp
    salt
  • 1/8 tsp
    freshly ground black pepper
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How To Make

  • 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.
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