Deviled Eggs
Deviled eggs are a fantastic party appetizer, and they’re really simple to make. You need eggs, mayo, and ground mustard. I just garnish with paprika because that’s the traditional way, but you don’t really need it. I love the collision of creamy, spicy, and salty flavors. Add in the cool and smooth texture, and it’s got all the necessary elements of a 10/10 party food for me. I’ll hang out by the snack table and eat a dozen of them when no one is looking.
The one thing I’ll stress is the type of mayonnaise you use. Don’t use Kraft mayo. Under no circumstances use Miracle Whip. Only Hellman’s Mayonnaise gives the right flavor for deviled eggs, egg salad, and potato salad. I don’t care what else you have. It could be organic with olive oil and sea salt made from the tears of mermaids. If it’s not Hellman’s, don’t make it.
This recipe is made with four hard boiled eggs, but if I’m throwing a party, I’d probably boil a dozen eggs to make 24 deviled eggs. The general rule I follow is 1 tbsp of mayo per egg. Four eggs = 4 tbsp of mayo = 1/4 cup mayo. Multiply as you need. Also, use a heaping 1/4 tsp of mustard. 1/4 isn’t quite enough and 1/2 is too spicy.
Deviled Eggs Recipe
Serves: 8
Prep time: 10 minutes
Cook time: 10 minutes (for boiling eggs)
Nutrition: 80 calories
7.4 g Fat
0.2 g Carbs
3.2 g Protein
Ingredients
4 medium-hard boiled eggs
1/4 cup Hellman’s mayonnaise
1/4 tsp (heaping) ground mustard
pinch of paprika
1. Peel boiled eggs and halve lengthwise.
2. Remove yolks either by using a spoon or by pushing it out by pressing on the outside egg white side. Put yolks in a small mixing bowl.
3. Add mayo and mustard to the egg yolks and mash together until it’s a smooth consistency.
4. Using a tall drinking glass, open a gallon or quart-sized Ziploc bag inside the glass and pull the opening edges over the lip of the glass.
5. Transfer the egg yolk-mayo-mustard mixture into the Ziploc bag and push into one of the bag’s bottom corners. Seal the bag.
6. Remove bag from glass and snip the tip off the corner.
7. Pipe the yolks back into the emptied egg whites in a spiraling motion.
8. Sprinkle with paprika, if desired.
9. Serve chilled.