How to Make Perfect Deviled Eggs

No summer picnic or potluck dinner is complete without deviled eggs. Most people think they are a lot of trouble to make, but this recipe is actually very easy. If you follow these directions you will have perfect deviled eggs every time you make them. These go fast anytime I serve them. Give it a try!

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon pickle relish
• salt and freshly ground black pepper

Instructions

Step One

First, you will need to cook the eggs. To boil eggs properly for deviled eggs place the eggs in a single layer in a wide saucepan and add enough cold water (make sure the water is cold, not hot) so that the eggs are completely submerged with around an inch of water on top. Starting with cold water makes the temperature rise slower, and this prevents the shells from cracking and ensures even cooking.

I used only three eggs for illustrative purposes. If you do not have enough room in the pan for the eggs to fit in one bottom layer you may need to boil half at a time.

Over high heat let the water come to a rolling boil, then immediately cover the saucepan with a lid, cook for 30 seconds – 1 minute (never more than 1 minute) more on medium heat.

Remove the pan from the heat right away and let it stand with the lid on for 14 minutes (less if your eggs are smaller). Make sure you remove the pan right away so that the eggs will not overcook and give you that weird gray ring.

Step Two

Next, prepare a bowl of ice water and carefully place the eggs in the bowl using tongs or a slotted serving spoon. You want to stop them from cooking as fast as you can, so the ice water helps. Leave them to cool off for about 5 minutes.

NOTE: It is actually easier to peel eggs that are a little older. So buy your eggs a few days before you plan to boil them.

Now, gently crack the egg shells and carefully peel them off. If the shells do not come off easily put them back in the ice water for a while or try peeling them under cold running water.

Step Three

After you peel the eggs pat them dry with a paper towel so they don’t slide around on the plate. Slice the eggs in half, lengthwise. Remove the yolks and put them in a medium bowl.

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Put the whites on a serving platter with the hollow part facing up. Mash the yolks up in the bowl with a small spoon or fork until they are crumbly. Stir in mayonnaise, mustard, relish, and salt and pepper. Stir until smooth.

Use a small spoon or scoop to fill the egg whites with heaping spoonfulls of the mixture.

Now sprinkle with paprika (smoked paprika is really good) and serve.

There are lots of other toppings you can use instead of paprika for garnish if you’d like. Chives, parsley, or bacon crumbles also work well.

Let me know if you try this recipe and how it turned out. Give it a rating, and leave a comment. Share it if you like it. Happy picnicking!