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Deviled eggs are a crowd pleaser and very simple to make.
These deviled eggs taste great and are easy to make. It's always a recipe to have when you are having a picnic or a barbecue. You can create a large number of them in a short amount of time, and they are always a crowd pleaser.
When we make hard-boiled eggs, we always cover the eggs with about 1 to 2 inches of water. We also add about 2 teaspoons of salt to the water. We think this helps the egg shells come off more easily when they are done. Don't know if that is true, but we have never had any trouble peeling the egg shells off of the eggs. You should wait until the eggs are cool to handle before peeling them.
Deviled eggs pair well with many different recipes like sloppy joes, hamburgers, ribs, and even hoagies. They also make up the barbecue combination everyone likes: baked beans, potato salad, and, of course, deviled eggs!
Ingredients:
- Eggs- The main ingredient for deviled eggs.
- Water- Needed in order to cook the eggs.
- Salt- We add about 1 tablespoon to the water.
- Mayonnaise- To hold the eggs together.
- Yellow Mustard- Gives a little tang to the eggs.
Making the Deviled Eggs:
Take the eggs and put them into a pot of water; add about a tablespoon of salt (optional, but recommended). The water should be about 1 to 2 inches above the eggs. Bring to a boil and turn off the heat for 17 to 18 minutes.
When the eggs are cool, cut them in half and scoop out the egg yolk. Then, put them into a bowl.
Smash the egg yolks up with a fork, then add some mayonnaise and mustard to the yolks and mix all together.
Mix everything until combined. Now, put the mixture into a piping bag and fill the egg whites with the egg yolk mixture. You can always use a spoon; we have done that many times.
Deviled Eggs
Ingredients
- 12 eggs
- Water, for boiling
- Salt, optional
- ½ cup of mayonnaise
- ½ teaspoon of mustard
Instructions
- Place the eggs into a pot of water, then add about a tablespoon of salt (optional, but recommended). The water should be about 1 to 2 inches above the eggs. Bring to a boil, then turn off the heat for 17 to 18 minutes.
- Peel the hard-boiled eggs and cut them into two pieces. Scoop the egg yolks out and put them into a bowl.
- Smash the egg yolks up with a fork, then add the mayonnaise and mustard and mix until all are combined.
- Scoop the mixture into the egg white shells, or put the mixture into a piping bag and fill the egg whites.
- Now, feel free to add things to the top of your deviled eggs such as some pickles or paprika, if you like. This is optional.
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