Devilish Deviled Eggs
Deviled eggs are a simple and easy recipe to make. Making appearances on kitchen tables across the world this is a classic take on
the recipe. Small and subtle flavors without a ton of spice. These eggs get the name from the term ‘deviled’ referring to the yolks being mixed with mustard and pepper. Tasty, fast and a wonderful palette cleanse with any appetizer or party dishes.
Prep Time: 30 minutes
Piping bag (or sandwhich bag)
Piping tips (optional)
- 6 hard boiled eggs; peeled
- 4 tablespoon mayonnaise
- 1 1/2 teaspoon yellow mustard
- 1/4 teaspoon Morton's Nature Seasoning
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper
- Take your peeled and washed eggs and halve them down the center long ways.
- Remove yolk centers into a separate mixing bowl.
- Combine mayonnaise, yellow mustard, Morton's Nature Seasoning, celery salt and pepper.
- Mix well and make sure you have a nice smooth texture. (chunks will clog piping bag later)
- Fill piping bag with yolk mixture.
- Fill eggs evenly.
- Garnish with paprika and green onions or chives.
- Serve and enjoy.
- Refrigerate left overs immediatly.
- Make sure your filling is well blended or you will have clogs in your piping bag when filling.
- You can also use a mayo substitute in the recipe.
- Instead of a piping bag you can just cut the corner off of a plastic sandwich bag.
- You can also spoon the filling into eggs to really save time.