Deviled eggs are so delicious and always a hit at a family gathering. Make a batch for Easter brunch, serve along side a glazed ham , add to cob salad, or simply have on hand for the kiddos to grab for a quick snack.
Deviled eggs are the quintessential picnic food and they’re easy to make too! To prepare, carefully slice hard boiled eggs in half length-wise and scoop out the yolks. Combine the yolks with mayonnaise and whatever else you’d like to add, and spoon or pipe the mixture back into the sliced egg whites.
What can I add to my deviled eggs?
The variations are endless! Here are a few ideas:
- Pickle relish or diced pickles
- Deviled eggs with chives or dill
First though, you need hard boiled eggs. Sounds easy enough right? Sometimes though the shells don’t peel off easily and if that’s the case then you can’t make deviled eggs.
So let’s first talk about how to boil the eggs. There are different ways of doing this and I suggest you try a few ways until you get the perfect boiled egg. Here are a couple of options.
How to boil eggs in an instant pot
- Set cook time on your instant pot to 5 minutes on high pressure using the manual mode.
- After cooking allow the pressure to release pressure release naturally for 5 minutes
- Carefully, remove eggs from the pressure cooker and place it in an ice bath. The eggs will be hot so be careful.
- After eggs have been in an ice bath for 5 minutes, remove and refrigerate for snacks or peel and eat right away!
How to boil eggs
For your convenience I’ve attached a recipe that you can print out.
- Add 6 eggs to a medium size pan and enough water to cover the eggs.
- Cover with water and bring the water to a rolling bowl.
- Allow to boil for about 15 minutes and then turn off the heat.
- Give your eggs an ice bath and after about 10 minutes, store or peel and make deviled eggs!
The secret to the best deviled eggs
The secret to the best deviled eggs is to add regular mayonnaise and a little bit of Dijon mustard, that’s it. No relish is my preference. If you want to spice them up a bit, add a couple drops of Tabasco sauce. I also like to add paprika garnish on top.
How to reuse egg shells
With Sunday omelets, deviled eggs, and cupcakes, cookies, or cake for dessert, most of us go through lots of eggs throughout the week. All this means that you’re left with lots of egg shells.
Since our move to the country we have septic and compost bins so I’ve become super aware of waste. Egg shells can go into the compost bin or you can add them to your garden. Most people don’t realize the value in re-purposing egg shells. For more information on how to use egg shells head over to this blog post!
- 6 Eggs straight from the refrigerator
- 3 TB mayonnaise
- 2 Tsp Mustard
- salt to taste
- Paprika for garnish
1. Add the eggs to a saucepan and cover with water: Place the eggs in a single layer and make sure the eggs are covered by at least an inch or two of water.
2. With the pan uncovered, bring water to a rolling boil: I turn the heat up to medium high.
3. Turn off the heat and cover the pan. Allow to sit for at least 12 - 15 minutes. If the eggs aren't crowded in the pan you should allow them to sit longer. I've allowed mine to sit for 25 minutes and they are still good and easy to peel.
4. Remove eggs carefully from the pan and transfer to an ice bath for about 10 minutes or until cooled.
5. At this point you can store or peel your eggs right away.
6. To make deviled eggs, peel your eggs and gently slice in half length wise.
7. Carefully remove the yolk and place in a small bowl.
8. Add 2 or 3 Tablespoons of mayonnaise, 2 teaspoons of mustard and a 1/4 teaspoon of salt.
9. Mix all ingredients with a fork and spoon into the egg halves.
10. Garnish with paprika.
If you'd like to spice your eggs up, add a few drops of Tabasco.
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