Deviled eggs. Kinda trashy, kinda retro and kinda AWESOME.For reals, who doesn’t love a deviled egg?
Tis’ the season for BBQing, picnicking and all that, so you gots to have a deviled egg recipe in your pocket.Err. Well, your bag of recipe tricks, I suppose, would be a better place for a hard-boiled egg stuffed with a mayonaissy-yolky yellow-stained filling of deliciousness, right?!
There is a secret ingredient, natch. In my case, it’s horseradish. Gives it a good ole’ kick in the you know what. But your summer partay guests will be all like, “Bro, what’s in these eggs?!?” as they sashay to the buffet for seconds and thirds.
Now, I know hard boiling eggs and then peeling hard boiled eggs stresses some of all y’all out. So, I included detailed steps on how to get the perfect easy-to-peel hard boiled egg. I hope my method works for you!
Deviled Eggs
Course: Appetizers, SidesCuisine: AmericanDifficulty: Medium24
servings30
minutes15
minutesIngredients
12 extra large eggs
1/2 cup mayonnaise, plus a Tbsp. or so more if desired
1/2 tsp. dry mustard
1 heaping Tbsp. prepared horseradish
2 Tbsp. flat leaf parsley, minced
1/8 tsp. salt
1/4 tsp. fresh black pepper
Paprika, to garnish
Directions
- In a large sauce pan or pot, place eggs. Cover by at least an inch with cold water.
- Place pot of eggs and water uncovered on burner over high heat. Bring to a boil. Once pot boils, place lid on pot. Lower heat to medium high and boil for 60 seconds.
- Remove pot from heat. Let stand covered for 12 minutes.
- Fill a large bowl with ice and water. Set aside.
- Once 12 minutes elapse, transfer eggs from hot water with a spider ladle or a slotted spoon to the bowl of ice water. Let stand for at least 10 minutes, but you can let them stand longer if you want.
- Once ready to peel, gently crack shell and run under a gentle stream of cold water from your kitchen sink faucet to easily peel the eggs.
- Cut the peeled eggs lengthwise in half. Slip out yolks into a large bowl. (I use my Kitchenaid mixer bowl so that I can mix the yolk filling with the wire beater attachment.)
- Once all yolks are removed and placed into bowl, mix with a beater (or a fork) so that the yolk crumbles. Add half cup of mayonnaise, dry mustard, horseradish, parsley, salt and pepper. Mix until well combined and smooth and creamy. Add another tablespoon of mayo if desired.
- Fill the hollowed-out egg whites with egg yolk mixture, heaping it lightly. Place on platter. Sprinkle lightly with paprika. Cover and refrigerate for at least an hour or up to 24 hours.
