Devilled Eggs Recipe
Devilled eggs get dressed up -- they're simple to make and always a
Devilled eggs are a party food staple. Traditional devilled eggs are delicious, simple to make, make a lovely presentation and they're good for you!
The term "devilled", in the culinary sense, refers to food that is heavily seasoned or spiced. Devilled eggs make a wonderful party appetizer for adults and kids alike, and you can make them as heavily seasoned as your taste buds prefer.
Click here for my curried devilled eggs recipe & other variations on the traditional version.
Preparation tip: Mixing the yolks and other ingredients in a plastic bag and then piping the mixture into the egg whites saves time and cleanup. You can, however, mix your ingredients in a bowl with a fork, and then spoon the yolk mixture into the egg whites or a piping bag. One advantage to using the bag method is that your eggs will be easily portable; simply seal the bag and take it with you, along with the cooked egg whites. When you reach your destination, cut a small hole in the bag and pipe the yolk mixture into the whites and garnish.
When serving, place your prepared eggs on a bed of lettuce or other greens to prevent them sliding around on the serving dish. Add some olives or veggies for color to make the overall presentation even prettier.
Another tip is to use white pepper (available in the spice aisle at the supermarket) rather than black pepper to prevent black specks in your yolk mixture.
Basic Devilled Eggs
Looking for curried or flavoured Devilled eggs? Click here
- 12 eggs
- 1/4 cup mayonnaise
- 2 teaspoons dijon mustard (or your favorite mustard)
- salt and white pepper to taste
- paprika for garnish
Hard boil the eggs: Place eggs in a large pot and fill with cold water. Over high heat, bring the water to a boil. Cover; remove from heat and let stand for 12-14 minutes. Remove eggs from water and allow to cool completely.
Peel the eggs. With a sharp knife, slice eggs in half lengthwise. Remove yolks with a spoon and place them in a zippered plastic bag. Add mayonnaise, mustard, salt, and white pepper to the yolks.
Seal bag and, using your hands, mash the egg yolks with the other ingredients until mixture is smooth and well combined. Cut one corner of the bag and pipe yolk mixture into the egg whites.
Sprinkle eggs with paprika. Keep eggs chilled until ready to serve.
Makes 24 servings.
Serving tip for kids: Make your devilled eggs into little boats by placing small triangles cut from bell peppers into finished egg yolks to look like sails.
