Deviled Eggs

We were overseas, DH and I, and we were served a large array of salads and then lo and behold, the server plunked (elegantly) a dish of deviled eggs in front of us and the entire table fell upon them as one, devouring them and literally nary one egg was left.

I hadn’t had a deviled egg in a while but this revved me up and I immediately made some. I must say that this recipe is an oldie but a goodie. It also is a lovely starter to a meal, and particularly good since they are halved, of course, and you pop them into your mouth. They also make a great snack and I’ve eaten them literally for breakfast, brunch or dinner as well. So although it’s very easy to prepare, you must hard boil your eggs to start.

Place six eggs into a pot with cold water and a teaspoon of salt.

Bring to a boil, cover the pot tightly and turn off the fire and let sit about 13 minutes. Pour off the boiling water and fill the pot with cold water, drain again and refill with cold water. Then carefully crack and peel the eggs. Place on a cutting board and gather your ingredients.

Yup just 4 ingredients. Good. Now take a serrated knife and very carefully slice your eggs in half like so:

Now take half an egg and turn upside down into your palm.

Now very gently press down on the middle of the egg and the yolk should pop out. Do this with all your egg halves. Place the yolks into a ziploc bag.

Now put the mustard and mayo directly on top of the yolks in the bag. Zip the bag closed, pressing out the air.

Take the zipped bag and squish the yolks, mayo and mustard together till a smooth paste forms. It’s kinda fun!

K, now place your empty egg white halves on a plate or platter and snip the end of the ziploc bag.

Now squeeze the yolk mixture evenly into each egg white half with a little swirl. You can make this fancier by placing yolk mixture in a pastry bag and placing a star tip in the end but I deliberately did this the simpler way so you can see it looks lovely just the easy way. Once the eggs are plated, gently shake some sweet paprika (not old stuff, fresh paprika, makes a big diff in taste) over the tops to both enhance the look and the flavor. If not serving straight away, keep in the fridge, carefully covered with plastic wrap. Keeps about 3 days but don’t worry, they get snapped up in a heartbeat.

Deviled Eggs

6 large eggs

salt for the pot to cook the eggs

2 rounded tablespoons good full fat mayonnaise (I like Hellman’s)

2 teaspoons deli mustard

1 teaspoon sweet paprika

Directions:

Place eggs in pot with lid. Put cold water to cover by at least an inch and a teaspoon of salt. Bring eggs to the boil and cover the pot and turn off the fire. Let sit about 13 minutes. Remove cover and pour out boiling water and cover with cold water. Let sit a minute, drain again and again cover with cold water. Peel eggs carefully. Place on cutting board and carefully with serrated knife cut in half lengthwise. Take a half an egg and turn upside down on your palm and gently press bottom and yolk will pop out. Place all the yolks in a ziploc bag. Place the mayonnaise and mustard into the bag. Zip shut, squeezing out the air and squish all together till a smooth paste forms. Place whites on a plate or platter and snip end off ziploc bag after sliding all the yolk mixture into the bottom of the bag. Squeeze yolk mixture evenly between the whites. Take the paprika and gently shake across the tops. Store in fridge till ready to serve, covered with plastic wrap. Keeps about 3 days in fridge.