Deviled eggs are a simple and easy recipe to make. Making appearances on kitchen tables across the world. Here we present this as 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.
Devilish Deviled Eggs
Description
Deviled eggs are a simple and easy recipe to make. Making appearances on kitchen tables across the world. Here we present this as 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.
Grocery List
Dry Ingredients
In the Kitchen
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Take your peeled and washed eggs and halve them down the center; long ways.
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Remove yolk centers from eggs into a separate mixing bowl.
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Combine mayonnaise, yellow mustard and dry ingredients.
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Mix well and make sure you have a nice smooth texture. (chunks will clog piping bag later)
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Fill the piping bag with yolk mixture.
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Squeeze mixture into eggs, filling evenly.
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Garnish with paprika and green onions or chives.
Serve and enjoy. -
Refrigerate leftovers immediately in an airtight container for up to 5 days.
Note
- Make sure your filling is smooth and well blended or you will have clogs in your piping bag when filling.
- Use a dressing substitute for the mayo if you're looking for a less fat option or a different taste.
- Instead of a piping bag you can cut the corner off from a sandwich bag.
- Toss in diced jarred jalapenos and/or siracha for a spicy kick and texture change.
Tools:
List of tools
Cutting Board
Measuring Spoons
Mixing Bowl
Fork
Shark Knife
Spoon
Serving Dish
Piping Bag with tips (optional)
