Sinfully Easy Deviled Eggs
Deviled eggs aren't just for Easter! My classic deviled egg recipe is a crowd-pleaser that can be served throughout the year.
Ingredients
- 6 large eggs
- 2 tbsp. mayonnaise
- 2 tsp. yellow mustard
- 2 tsp. white vinegar
- 2-3 dashes hot sauce optional
- salt and pepper to taste
- paprika optional
- 1 large bowl filled with ice water (lots of ice!)
- 1 gallon-sized disposable zipper bag optional
Instructions
- Place the eggs in the bottom of a saucepan. Fill saucepan with water until 1 inch above the tops of the eggs.
- Place pan on stove and bring water to a boil on high heat. Boil eggs for 10 minutes.
- When eggs are done boiling, use a slotted spoon to remove each egg and place them into the large bowl of ice water. Allow to cool for 5 minutes.
- Remove the shells from the eggs by removing them from the ice bath, rolling them gently on a hard, flat surface, and then peeling them gently under running water.
- Slice each egg in half. Place the yolks in a bowl and place the egg white halves on a platter. *Chef's note: Wipe your knife between slices to make slicing easier and to make the eggs look cleaner.
- Combine the egg yolks with mayonnaise, mustard, white vinegar, hot sauce, salt, and pepper in bowl. Mash the ingredients together until they become creamy.
- Spoon yolk mixture into a gallon-sized disposable zipper bag. Snip one bottom corner of the zipper bag with scissors. *Chef note: If you want to be REALLY fancy, you could use a pastry bag with a star-shaped tip. If you prefer to keep it simple, just spoon the mixture into the egg white shells.
- Carefully pipe or spoon the yolk mixture into the egg white shells. Garnish with a dash of paprika.
Tried this recipe?Let us know how it was!