Deviled eggs are that wonderfully, delicious side dish we’ve come to expect at Easter dinner. Once you try this recipe, however, you will include them on many occasions. And why not have these yummy little protein bites more often? These are so easy to make and go with any meal.
We’re all used to the deviled eggs that our Mom made, with the finely minced ingredients, mayonnaise, and mustard. Once you have this recipe, you’ll never go back! This recipe makes a slightly sweet and creamy filling using very few ingredients -- much easier to make. And, truth be told, these are so good, they are addicting!
One piece of advice is to purchase eggs at least a week or two before you plan to use them. Fresh eggs are harder to peel when hard-boiled. Here is the way to make a perfect hard-boiled egg:
- Let your eggs sit out of the refrigerator for 30 – 45 minutes before cooking them so they are room temperature.
- Use a heavy pan that is large enough to accommodate the eggs in a single layer.
- Fill the pan with cold water so that the water is 1-inch above the tops of the eggs.
- Over medium-high heat, bring the eggs to a boil uncovered. Once they reach a boil, put the cover on the pan, and immediately remove it from the heat.
- Let the eggs sit for 15 minutes.
- Drain the hot water from the eggs, and gently put them in a bowl of ice water -- let them sit for 2 minutes.
- Peel the eggs under cool running water.
Best Deviled Egg Recipe
Ingredients for the Best Deviled Eggs:
- 5 hard boiled and peeled eggs, extra large
- 3 tablespoons mayonnaise
- 1 ½ tsp. sugar
- 1 ½ tablespoons milk
- Dill seed (garnish)
- Fresh cilantro, chopped (garnish)
Directions for making the Best Deviled Eggs:
Cut the eggs in half length-wise and squeeze the yolks into a bowl. Add the mayonnaise, sugar and milk and stir well with a fork, ensuring that the yolks are smooth and creamy.
Using a piping bag and a large tip, pipe the yolks into the egg white halves. Garnish some with dill seed and some with fresh cilantro.
(From my friend, Sue)