Deviled Eggs are my go to when I bring a dish to a party and this quick and easy deviled eggs recipe is sure to be devoured before you even get to try one, so definitely put aside a few for yourself before you unveil them at your next gathering. They can be tricky to cook so I always suggest making a few more than you need anyway because there’s bound to be a couple casualties.
The recipe I make is pretty basic consisting of mayonaise, dijon mustard, salt & pepper and a dash of paprika on top.
I pipe the filling into the egss which I think makes them look super fancy. I also think it helps ration the filling because back when I used to just spoon in the filling I found myself running out before all my eggs were complete. I use this Wilton 1M Open Star Tip and a piping bag. Ziplock bags work just fine for this type of filling as well if you dont have any piping bags handy.
The hardest part of making a deviled egg for me is getting the shells off once the eggs are done cooking. If you do a Google search, you’ll find a lot of different tips and tricks to help you achieve the perfect hard boiled egg. Here, I’ll share with you the method I think works best.
- 1 Dozen Organic Cage Free Eggs
- 1/2 Cup Mayonnaise
- 1 Tbsp Dijon Mustard
- Salt & Pepper
- First, take a large pot and carefully place all of the eggs in the bottom.
- Next, fill the pot with water until water is just covering the eggs. Then, put the pot on a burner set to high and bring to a boil.
- Once the water starts boiling, cover the pot and turn off the heat, but leave the pot on the burner.
- Let the eggs stand in the pot for about 8 to 10 minutes.
- Immidiately place eggs into ice cold water and let cool for just a couple minutes.
- Peel the shell off each egg, then slice egg in half removing the yolks and setting aside into a bowl or food processor
- In the food processor, add mayonnaise, dijon mustard and salt and pepper to the egg yolks and mix until smooth
- Spoon, pipe filling into each egg half and dust with paprika before serving