There's not one festive occasion that I can remember where deviled eggs weren't a featured part of our appetizers. I notably remember having them at Easter, summertime BBQs, and most of our football & tailgate parties. They are a bite sized party classic that's easy to whip up and sure to add a pop of flavor to your menu. This year we served them for Easter and jokingly nicknamed them our appetEASTERs. 😉 We're here all day, folks. 😂
I am going to give you some noteworthy tips to achieve the perfect deviled egg. Shall we begin?
(deviled eggs, classic, easter recipe, liturgy kitchen)
Prep Time: 10 minutes
Total Time: 25 minutes
Yields: 12 eggs
Ingredients
1. 6 large eggs
2. 1/4 cup mayonnaise
3. 1 tsp dijon mustard (plain can be used at the same proportion)
4. 2 tsps hot sauce
5. Salt, to taste
6. Pepper, to taste
7. Paprika to garnish
8. Green onion or cilantro to garnish
Begin by boiling about 10 cups of water in a pot.
When the water comes to a boil, use a slotted spoon to lower the eggs into the water. Place the lid back on the pot and lower the heat to medium-low allowing the eggs to boil for 10 minutes.
Tip for Easy Peeling: In a large bowl, pour in 2 cups of ice and 2 cups of cold water. When the eggs are finished boiling place them in the ice water and let them cool for about 5 minutes. Then crack them and peel, the shell will very easily slide off.
(One egg was already in the works before I took this picture, but you should have 6 peeled eggs.)
Using a fine, straight knife, cut the eggs in half lengthwise. Remove the egg yolk from each side and put it into a small mixing bowl.
Into the same bowl as the egg yolk, add 1/4 cup mayonnaise, 2 tsps hot sauce, and 1 tsp dijon mustard.
Using the back of a fork, mash the ingredients together until it has formed a smooth & creamy mixture. Then sprinkle with salt and pepper to taste and mix one last time.
You can go about filling the eggs in a couple of ways!
1. You can spoon a heaping dollop of the egg yolk mixture into the egg white.
or...
2. You can fill a piping bag fitted with a star tip with the egg yolk mixture and pipe it into the egg white.
Ziploc Piping Bag Tip: As you will see from the photos I did option #2. I actually didn't have a piping bag that fit the large star tip that I had so I used a ziploc bag by cutting a corner off and gripped the star tip with a rubber band.
Piping Trick: As you are pressing the mixture out, keep the tip lower towards the egg white so that the mixture balloons out and fills the egg white before you pull away to create the point.
When all of your eggs are filled with the mixture, go back over them and sprinkle with paprika. I used a sieve for this so that it would be lightly dusted.
Lastly, you can garnish with either green onion or cilantro, this time I went with green onion. Finely chop the onion and sprinkle onto the yolk mixture.
Place your eggs on a lovely serving platter and if you have time, chill them before serving. This is the serving plate that you see in the picture, click here.
 Enjoy, friends!
Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media, Facebook @HisGirlSunday or Instagram @steffani_hisgirlsunday.