Classic Deviled Eggs
Updated: May 13
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
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.)