Classic Deviled Eggs
This easy recipe for Classic Deviled Eggs is perfect for Easter or any family gathering. They’re not only delicious, they’re nutritious, so you can feel good about eating them. I use a dozen eggs for this recipe, which - once halved - means it will make 24 deviled eggs. In this video, you’ll also see what I do to keep the eggs from cracking while they’re being cooked. It’s fail-proof, as the eggs come out perfectly cooked every time.
Equipment
- Stove
Ingredients
- 1 dozen Eggs
- 1/4 cup Of mayonnaise
- 2 tsp. Mustard
- Onion, finely minced (I used 1 1/2 tsp. grated)
- Hamburger pickles (I used 3 Tbsp. pickles/1 1/2 tsp. pickle juice)
- 1 tsp. White vinegar
- Salt & pepper to taste
- Paprika or chile powder for garnish
Instructions
- Put raw eggs in a saucepan and fill them with enough cold water to cover eggs completely.
- Place on the stovetop over medium-high heat and bring to a boil.
- Continue cooking for 13 minutes.
- Drain the hot water and replace it with cold water to allow eggs to cool.
- Peel hard-cooked eggs, slice down the middle lengthwise, and place yolks into a medium-size bowl, while setting aside cooked egg whites.
- Mash cooked egg yolks with a fork, then add mayo, mustard, onion, pickles, pickle juice, vinegar, and salt & pepper to yolks and continue mixing until well combined.
- Fill egg whites with yolk mixture using a spoon or pastry bag.
- Sprinkle with paprika or chile powder, and enjoy.
Video
Notes
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