My favorite Deviled Egg Recipe
I was a home health nursing assistant during college and was often tasked with preparing my client's daily meals as well as holiday celebrations for her family. I remember being asked to make deviled eggs in preparation for an Easter meal. I was 20 years old and I wasn't sure that I even knew the secret for boiling eggs, much less deviling them. I also remember questioning if this meant I could actually be someone's wife one day. It's hilarious, on a few levels, but especially considering I've become an excellent cook! After experimenting with deviled egg recipes, I realized I wasn't really into the mayonnaise and pickle laden ones that I had grown up eating. I thought I'd share my family's favorite recipe, in case you're looking for the perfect deviled eggs for your Easter lunch.
First, let's talk about boiling the perfect egg!
1. Place 6-8 eggs in a pot and fill with water, just until the eggs are covered. This will give you 12-16 deviled eggs. I always cook extra, because I usually tear an egg white.
2. Cook on medium high heat, until the water begins to boil.
3. Place a lid on the pan and remove from the heat.
4. Let sit for 8 minutes, then rinse and peel.
I swear, they will be perfect, every time!
Now, let's transform them into deviled eggs.
Ingredients for 6 eggs
1/8 teaspoon of salt
1 teaspoon of vinegar
1 teaspoon of prepared mustard
black pepper to taste
paprika to sprinkle on top
2 Tablespoon- 1/4 Cup of Mayo or plain greek yogurt (based on your preference)
- Slice the peeled eggs in half. I usually slice mine lengthwise, but you may prefer width wise. If you choose width wise, it also helps to slice the point off the base, so you'll have a flat surface for the egg to stand.
- Use a spoon to gently scoop the yolk into a bowl.
- Mash the yolk with a fork.
- Add salt, vinegar, mustard, mayo or yogurt and black pepper to the bowl and stir until blended.
- Do a taste test to determine if you'd like to make any adjustments. Does it need more salt? Is it too dry? you can add more mayo. Not tangy enough? Add a bit of vinegar or mustard. (be careful with the vinegar!)
- Use a spoon, pastry bag, or other pastry filler - like the Pampered Chef Easy Accent Decorator to fill the previously emptied egg whites. It's best to have these on the serving platter, or you can borrow our #momhack and serve them in individual mini cupcake wrappers.
- Sprinkle with paprika or other seasonings, such as dill to garnish.
As seen on our @mackidroanoke instagram account. Follow us!
We also love this recipe that uses Avocado from our friends at Eggland's Best - Avocado Deviled Eggs
Happy Easter!
Beth, Assistant Publisher
