Best Deviled Eggs
photo by Boomette
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
24 deviled eggs
ingredients
- 12 medium eggs, hard boiled
- 118.29 ml mayonnaise
- 14.79 ml sweet pickle relish
- 14.79 ml vinegar or 14.79 ml pickle juice
- 4.92 ml dry mustard
- 14.79 ml onions, grated or 14.79 ml chives, minced
- 4.92 ml Worcestershire sauce
- 1.23-2.46 ml hot sauce (optional)
- 2.46 ml salt
- fresh pepper
- paprika
directions
- Slice eggs carefully and remove the yolks into a bowl by gently squeezing the egg. Mash the yolks thoroughly with a fork. ***THIS STEP IS VERY IMPORTANT FOR A SMOOTH FILLING. Do not add any ingredients to the yolks until they're finely pulverized or else you'll end up with lumps.***.
- Add remaining ingredients (minus paprika) and mix very well. Taste and adjust ingredients to taste.
- Put filling into an icing bag* and pipe the filling into the center of the eggs pulling a little up toward the top of the white for an evenly distributed filling.
- Garnish with a light sprinkling of paprika. Refrigerate until use.
- * If you don't have an icing bag: take a ziplock bag and cut 3 small slits in one corner with a scissor. Add filling and pipe out of the corner of the bag. (You can also use a small spoon to dollop in the filling if you don't want to get too fancy.).
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RECIPE SUBMITTED BY
Pescetarian. Musician. Cook. Bartender. Wannabe gardener. I aspire to be a rock star and a farmer.