Deviled eggs are a classic American dish for get-togethers and picnics. Especially for events like Easter and 4th of July. They are affordable, simple, delicious, Paleo, Vegetarian, and Gluten-Free (as long as you keep them on the opposite side of the table from the breads.) As a universal favorite, everyone can enjoy them without even knowing they are safe for you and yours!
Mastering Hard Boiled Eggs
While they are simple, getting the perfect hard boiled egg is quite tricky. It’s taken me years to master it consistently, and I will share the secret with you today. Place your eggs on the bottom of your pot in a single layer then add COLD water to your pot and cover completely plus an inch. The cold water prevents cracks in the eggs since they are usually refrigerated when we get them. I turn up the heat to an 8 since high can cause a hard boil and might crack the shells. Bring the water to a boil and boil for exactly 5 minutes. Set a timer! Once your 5 minutes are up, remove from the heat and let sit an additional 3 minutes. Use your timer again to make sure they do not sit for too long. Then dump as much of hot water out as possible into your sink, then place your pot in the sink and run under cold water for a minute. Let cool about 2 more minutes or until cool enough to handle. From there crack the shell completely and peel. They should peel easily. Set aside on a towel or plate. Voila! Perfect hard boiled eggs.
Deviled Egg Recipe
Now for making deviled eggs. Using a sharp knife, slice your eggs in half. Then using your fingers, gently remove the yolk from each half into a medium sized bowl. Once all the yolks have been removed and placed into the bowl, use a fork to smash them into as small of pieces as possible. Once that is done, add in 1/3 cup mayonnaise, 2 tbsp dill relish, 2 tbsp dijon mustard, and a pinch or two of salt (about 1/2 a tsp). Mix completely. If you do not have a cake decorating kit, don’t worry! All you need is a ziploc sandwich bag! Fill up the bag 3/4 of the way and twist the top to close it off. Then cut the corner off of one side and start filling up the yolk cavity in the egg whites. Easy peasy! Once they are all filled, sprinkle with paprika, smoked paprika, or even chili powder for a little extra flavor and colorful topping.
Classic Deviled Eggs
- 10 large eggs
- 1/3 cup mayonnaise
- 2 tbsp dill relish
- 2 tbsp dijon mustard
- 1-2 pinches salt
- paprika for garnish
- In a large pot cover eggs with COLD water. Bring to a boil and boil for 5 minutes.
- Remove from heat and let sit 3 more minutes.
- Pour out hot water from pot and run eggs under cold water for 1-3 minutes, until cool enough to handle.
- Peel eggs one at a time and set aside on a plate or towel.
- Using a sharp knife, cut in half.
- Using your fingers, remove yolks gently so you don't break the egg white and put yolks into a medium sized mixing bowl.
- Once all the yolks are in the bowl, mash with a fork into as small of pieces as possible.
- Add in mayonnaise, relish, and dijon mustard. Mix thoroughly.
- Using either a plastic bag or cake decorating kit, fill with yolk mixture and squeeze into the holes of the eggs, overfilling.
- Sprinkle with paprika for garnish. Refrigerate until ready to serve.