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
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
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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.
