Deviled Eggs & How to Make the Perfect Boiled Egg

Deviled Eggs are an old stand by appetizer that make an appearance on every holiday in our house. 

One of my favorite holiday appetizers is Deviled Eggs. If I don't see them at our holiday gathering then I have to make them myself, because I love them that much. Down here in the south you will see deviled eggs at just about any picnic, party, church or family gathering. 

Deviled eggs are pretty much a southern staple. Now I know everyone has their very own special deviled egg recipe. But for me, I don't like anything fancy. I just prefer plain old mustard, mayonnaise, sweet pickle relish and salt & pepper. For me less is best.

To have great deviled eggs you must start with perfect boiled eggs. And the key to making perfect boiled eggs is not to over boil them. To start always use eggs that are at least a week old. For some reason they seem to peel better then fresh eggs.

So today along with my deviled egg recipe I have included some steps for making perfect boiled eggs. You can bet If I don't see deviled eggs at the Thanksgiving table this year the I will be heading to the kitchen to make them myself.

Lets start by making the perfect boiled eggs. Gently place how ever many eggs you want to boil in a single layer in a pan with enough cold water to cover eggs completely. Over high heat, bring water to a rapid boil. As soon as the water reaches a rapid boil,

remove pan from heat and cover egg pan tightly with a lid. Set timer for 17 minutes for large eggs or 20 minutes for jumbo eggs.

Now it is time to stop the cooking process. Transfer the eggs to the bowl of ice cubes and/or cold water. I just use the pot that I cooked the eggs in. Let eggs cool at least 10 minutes in cold water, then drain. Either store in refrigerator or peel the eggs.

there ya go perfect hard boiled eggs! Nice and yellow with no green ring around the edges. Now to make deviled eggs halve the eggs lengthwise.

Remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the filling ingredients. Season with salt and pepper.

Scoop up the filling and add to a small zip lock bag. Using scissors cut off a small part of the end. Squeeze the filling mixture into each egg white half.

garnish with paprika

Yield: 24

Author: Tina Butler | Mommy's Kitchen

Easy Deviled Eggs

Deviled Eggs are an old stand by appetizer that make an appearance on every holiday in our house.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 12 - large eggs
• 1/4 - cup Dukes Mayonnaise or Miracle Whip
• 1 1/2 - tablespoons sweet pickle relish
• 1 - teaspoon yellow mustard
• salt and pepper, to taste
• paprika for garnish

Instructions

1. Place the eggs into a medium size pot, cover with water and bring to a boil.
2. Remove from heat and cover the pan, let stand for 20 minutes.
3. Pour off the hot water and refill the pot with cold water.
4. Crack the eggshells all over and let them sit in the cold water for 5 minutes.
5. Peel the eggs, cover and chill for at least 1 hour. Halve the eggs lengthwise.
6. Remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the filling ingredients.
7. Season with salt and pepper. Scoop up the filling and add to a small zip lock bag.
8. Using scissors cut off a small part of the end.
9. Squeeze the filling mixture into each egg white half. Sprinkle the tops with paprika.
   
   Perfect Boiled Eggs in the Instant Pot:
   You can also make hard boiled eggs in the Instant Pot with the 4 - 4 - 4 method. Place eggs on trivet, high pressure for 4 minutes, natural release for 4 minutes and cool eggs in ice bath for 4 minutes and peel.

https://www.mommyskitchen.net/2009/11/deviled-eggs-for-holidays-giveaway.html

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Recipe Source: Georgia Cooking in a Oklahoma Kitchen