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Deviled Eggs On Plate

Easy To Peel Deviled Eggs

Angeline Cosgrove
Prep Time 30 mins
Cook Time 8 mins
Servings 12 Deviled Eggs
Calories 119 kcal


  • 1 dozen cage free organic eggs
  • 1/2 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • dash paprika on top of finished deviled eggs


  • place eggs in the bottom of a large pot then fill with water until just covering the eggs
  • place pot on burner and set to high
  • 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
  • while eggs are cooking, prepare a bowl of ice water and set aside
  • when eggs are done, immediately place them into the ice water and let cool for 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
  • Pipe or spoon filling into each egg half and dust with paprika before serving