HOW TO MAKE PERFECT DEVILED EGGS - INSPIRED TASTE
Since we’ve been making these deviled eggs for some time now, we usually make them by eye. The only thing we measure is the acid (vinegar or lemon juice) since that can make or break things. We also like a little less mustard than most, so you might find you want to add more than we suggest below. Other than that, add what you like — we’ve shared a long list of optional toppings below, but we’re sure you can come up with lots more.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Makes 12 deviled egg halves
Number Of Ingredients 5
Steps:
- Place the eggs in a single layer in a saucepan and cover with cold water by 1 1/2 inches. Heat over high heat until the water comes to a rolling boil, cover the saucepan with a lid, cook for 30 seconds then remove completely from the heat and let stand for 12 minutes. (This can range from 12 to 14 minutes, depending on the size of your eggs).
- Prepare a bowl of ice water. Transfer eggs with a slotted spoon to the ice water and leave for 5 minutes. Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.
- Gently dry eggs then slice in half, lengthwise. Remove the yolks and add to a medium bowl then arrange the whites on a serving platter.
- Mash the yolks into a fine, powdery paste. Stir in the mayonnaise, vinegar, and mustard. Season with salt and a few grinds of black pepper. Stir vigorously until smooth.
- Use a small cookie scoop or spoon to evenly distribute the egg yolk filling into the egg whites. (You can also cut a corner from a resealable plastic bag, add the egg yolk filling then use it to pipe into the egg white halves).
- Finish with a sprinkle of paprika (classic) or with your favorite toppings (see below for suggestions). We personally like a sprinkle of flaky sea salt or a squirt of Sriracha.
Nutrition Facts : ServingSize 1 deviled egg half, Calories 67, ProteinContent 3 g, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 94 mg, SodiumContent 91 mg
BEST DEVILED EGGS RECIPE: HOW TO MAKE IT
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Appetizers
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.
Nutrition Facts : Calories 73 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 81mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 3g protein.
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