How to make deviled eggs
Make perfect deviled eggs in a few simple stepsIs it a picnic or party until the deviled eggs arrive? I think not!
These tasty eggs have become a standard part of every gathering, from the 4th of July picnic to the Saturday night potluck. But if you're not sure how to make deviled eggs, I have two recipes to help.
The first is a traditional take on deviled eggs. The second lives up to its devilish name with some spicy additions.
Traditional Deviled EggsThis recipe comes from TV star Rachael Ray. It produces a rich, creamy and delicious egg with minimal fuss.
12 large eggs
6 tablespoons mayonnaise
2 teaspoons mustard
1 pinch cayenne pepper
Salt and black pepper
Paprika, for dusting
- In a large pot, arrange the eggs in a single layer and add enough water to cover
- Bring to a boil over high heat, then cover and remove from the heat
- Let stand for 10 minutes
- Drain, then cover the eggs with ice water
- Let stand until cool to the touch
- Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites
- Mash the yolks with the mayonnaise, mustard and cayenne; season with salt and black pepper.
- Spoon the yolk mixture into the egg white halves and dust with paprika, or use a pastry bag (or zipper bag with a corner cut off) to pipe the mixture into the whites before dusting with the paprika
Deviled Eggs with a Devilishly Spicy EdgeFood blogger Michelle Collins offers this fiery twist on the traditional how to make deviled eggs recipes.
12 hard boiled eggs
1/2 cup Trader Joe's Wasabi Mayonnaise
1 tablespoon Dijon mustard
1/4 cup shredded sharp cheddar cheese
1 tablespoon minced jalapeno peppers (or 1 fresh jalapeno pepper, minced)
1 minced green onion
1 tablespoon dried parsley (or 2 tablespoons fresh)
Salt and black pepper, to taste
Cayenne pepper to sprinkle on top
- Peel hard boiled and cooled eggs
- Cut eggs in half length-wise
- Place yolks in a mixing bowl
- Set the whites aside.
- Mash the yolks with the back of a fork and add mayo, mustard, cheddar cheese, jalapeno, green onion, and parsley.
- Mix well.
- Add salt and pepper as desired.
- Spoon or pipe the filling back into egg white.
- Sprinkle tops with cayenne pepper.
- Cover and refrigerate at least one hour before serving.