Deviled eggs...You are probably going to be seeing these around this weekend or maybe even be making some to take to a brunch or dinner. I love deviled eggs and I use to make them a lot. I don't make them as often anymore since we don't live near family and don't pack as much food to family functions like we use to.
Nonetheless a good deviled egg recipe is one everyone should have. As well as a few tips on how to make them delicious.
One of the things to do and this doesn't really effect the taste as it does the appearance but don't use fresh eggs. By that I mean give your eggs several days or a week from the time you bought them before you make deviled eggs out of them. It will help your eggs to peel better and they won't look so messed up like some of mine do. Obviously, I don't use my own tips.
The next step to help give your deviled eggs the best flavor is to add a little pickle juice. I know some people add vinegar and I've never done that. I do add a little drop of dill pickle juice. It makes a difference!
Next, I like to add my filling to a ziplock bag and pipe the filling into the eggs. I don't think this is a big deal but it makes them look a bit neater.
Lastly, sprinkle on paprika right before serving. Sometimes I make deviled eggs several hours before I am taking them somewhere but right before I head out the door thats when I give them a paprika sprinkle. 🙂
Here's a quick run down on how to boil eggs:
- Gently place eggs in pot and cover with cold water by about an inch
- Bring water to a boil
- Turn off heat and cover pan with lid and sit for 10 minutes (no less than 10 min)
- Place eggs in a bowl of ice water for a couple of minutes
- Tap eggs on counter to begin peeling
I hope you have a great Easter!
- 12 eggs hard-boiled
- ½ teaspoon yellow mustard
- 1 teaspoon pickle juice
- ½ cup mayonnaise
- Once eggs are cooked and cooled cut them in half lengthwise and remove yolks.
- In a small bowl mash yolks with a fork and blend in other ingredients. Fill eggs with mixture (you can use a spoon or ziplock bag) and cover and chill in fridge until ready to serve. Sprinkle with paprika before serving.
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