Sep 24, 2014

Classic Deviled Eggs

Deviled eggs are often served as a side dish, and make for great appetizers/finger food and are served cold. They are so easy to make, and require very little preparation time. The term "deviled" comes from spicy of "zesty" food with egg yolk prepared with mustard, pepper stuffed in a yolk cavity -Wk (sounds appetizing doesn't it?).


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tsp white vinegar
  • 1 tsp Dijon mustard
  • Optional: 1/8 tsp salt 
Paprika for garnish


1. Put 6 eggs, in cold water.
2. Place over stove and bring to a rolling boil.
3. Once it comes to a rolling boil, put the timer on for 10 minutes (which will give you solid hard boiled eggs).
4. Remove from heat, drain hot water. Then fill pot with cold, ice water. Set for 10 minutes.

Step-by-Step Directions

1. Bring your eggs into a rolling boil. Once it comes to a rolling boil, put the timer on for 10 minutes). 

2. After 10 minutes, remove eggs from heat, drain hot water, and fill pot with cold, ice water:

3. Crack your eggs, rinse under cold water, and dry them off on paper towel. I like to crack my eggs in the middle using a spoon. 

4. Slice your eggs in half

5. Scoop our your egg yolks into a separate bowl

6. Crush the egg yolks with a fork until fine. 

7. Add mayonnaise and then Dijon Mustard. Optional: Add salt at this point.

8. Mix together, then put into pipping bag with 1M Wilton Tip and pipe into eggs. 

9. Garnish with paprika powder :) I like adding tobasco sauce to mine as it adds an extra kick. 

The Final Product

Bon appetite! 

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1 comment:

  1. And now I want some! My aunt makes the best! I even ask for them as presents. LOL