How to Make A Deviled Egg

Have you ever wondered how to make the perfect deviled egg? Well look no further! Learn how to boil, peel, mix, and make a deviled egg like a pro!

Easter is just around the corner! It’s not too early to start planning for that wonderful meal. Learn how to make the perfect deviled egg just in time for your Easter celebration.

Have you ever wondered how to make the perfect deviled egg? Well look no further! Learn how to boil – peel – mix – and make a deviled egg like a pro!

The first thing you will need to do is boil some eggs. I usually start with five or six eggs. Remember each egg will make two deviled eggs. Certainly you can make more if you will be having more guests. (Deviled eggs are usually something a person doesn’t eat just ONE of.) Place the eggs in a sauce pan and cover with cold water.

Bring the water to a boil over medium high heat and then turn it down so it is on a rolling boil for about 15 minutes. I love to use this handy Eggsact Eggtimer when boiling my eggs. I love not having to wonder if my yolks will be completely done. This simple timer helps me to get the perfectly cooked yolks every time.

How to make the Perfect Deviled Egg

Once the eggs are cooked, remove the pan from the heat and immediately add ice cubes to the water. You’ll probably need to do this two to three times since the cubes will quickly melt. I place my pan in the sink and pour a full glass of ice over the eggs. This way, the water just rolls down the drain. When the eggs have cooled, peel them and discard the shells.

An ice bath is necessary for the perfect deviled egg.

Halve the eggs lengthwise. Remove the yolk and place in a separate bowl.

Simple steps to make the perfect deviled egg.

With a fork, mash the yolks. Add mayonnaise, mustard, salt and pepper. Mix well.

Mix just a few ingredients for the perfect deviled egg.

Place the yolk mix into a ziplock bag and seal shut. Cut the tip and pipe them into the whites. (You can also use a spoon instead of the bag.) Serve immediately or cover and refrigerate until you are ready.

Use a sandwich bag to fill your perfect deviled eggs.

You have just created a simply beautiful, delicious plate of deviled eggs. If you like, you can also garnish with paprika or parsley. This is a favorite side dish to any Easter celebration. I love to serve these alongside this mouth-watering Brown Sugar Glazed Ham and these delicious Cloverleaf Rolls.

Then, for dessert wow your guests once more with this Easy Strawberry Pie! Meal prep is going to be such a cinch, you will even have time to make your table beautiful with this Centerpiece and Napkins. Hosting an Easter celebration has never been simpler or more flavorful than this. Are you inspired yet?

Have you ever wondered how to make the perfect deviled egg? Well look no further! Learn how to boil – peel – mix – and make a deviled egg like a pro!

How to Make A Deviled Egg
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 12
Ingredients
  • 6 eggs
  • ¼ cup real mayonnaise
  • 1 Tablespoon mustard
  • salt & pepper
Instructions
  1. Place eggs in a sauce pan and cover with cold water.
  2. Heat on medium high heat until boiling. Reduce heat but keep a slow boil. Boil for about 15 minutes.
  3. Remove from heat and immediately add ice cubes to water. You'll probably need to do this two to three times since the cubes will quickly melt. I place my pan in the sink and pour a full glass of ice over the eggs. This way, the water just rolls down the drain.
  4. When eggs are cool, peel them and discard the shells.
  5. Halve the eggs lengthwise. Remove the yolk and place in a separate bowl.
  6. With a fork, mash the yolks. Add mayonnaise, mustard, salt and pepper. Mix well.
  7. Place yolk mix into a ziplock bag and seal shut. Cut the tip and pipe them into the whites. (You can also use a spoon instead of the bag.)
  8. Serve immediately or refrigerate covered until ready to serve.
Notes
Optional: Garnish with paprika or parsley.

Easter Recipes on PocketChangeGourmet.com

Easter Recipes on PocketChangeGourmet.com

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