Do you love deviled eggs? Maybe you like to eat them when you go to parties or when Grandma makes them on Sunday. Here’s the deal, whenever my family makes these they disappear fast.
My family made them the last time we all got together in Salt Lake City, Utah, and I had the chance to watch my son-in-law make them for us. First, I’m going to share how I make my hard-boiled eggs as an initial step in the process of making deviled eggs. Let’s make this easy, I have four different ways to make them. Egg Slicer
Classic Deviled Eggs
Hard-Boiled Eggs
- SUN OVEN: You can bake the eggs in your Sun Oven. Preheat your Sun Oven to (350°F) = (176°C) degrees and place eggs you want hard-boiled in a muffin tin with a tablespoon or so of water.
Bake for 30 minutes or so. You may see brown specks after they are done, but they are fine. Drain the hot water and cover the eggs with cold water and ice. Peel when easy to handle. You’ll find the ice water makes the peeling process much easier. - CONVENTIONAL OVEN: You can bake the eggs in your conventional oven in a muffin tin as above, with the eggs placed in the muffin tin with a tablespoon or so of water. Preheat the oven to 350 degrees. Bake for 30 minutes. Drain the hot water, cover with cold water and ice, and peel them when easy to handle.
- PRESSURE COOKER: You can hard boil the eggs in your pressure cooker or Instant Pot unit. Please note you don’t need the silicone cupcake holders. I just thought it was cute. This is the only way I make hard-boiled eggs now. It’s so easy. Pressure Cooker Instructions by Linda
- STOVE TOP: You can boil the eggs covered in cold water on the stove. Please fill the pan with cold water one inch above the eggs. Bring the water to a boil over medium heat for 8-12 minutes. Drain and cover with ice-cold water. Peel when easy to handle.
Classic Deviled Eggs
The first thing is to boil the eggs as indicated above.
Now, slice the eggs lengthwise and scoop each egg yolk into a small bowl and mix the following ingredients with a spoon. We used mayonnaise, horseradish (optional), Dijon mustard, salt, and black pepper. We sprinkled Paprika on the finished deviled eggs. I gauge the recipe on how many eggs, so it’s hard to explain how we dump the ingredients into the bowl. I like the egg yolk mixture a little dry but not too mushy.
We mixed it until it was thoroughly combined and had a smooth texture.
Scoop the mixture into the large bag.
Next, Nate cut a small hole in the bag and the eggs look magical by squeezing the mixture into each of the egg whites. I love this egg tray: Deviled Egg Tray
See how easy and fun this is to do. Oh man, did they taste delicious! We sprinkled more Paprika on top to serve them. Note how nice they look on a serving platter. Thank you, Nate!
Classic Deviled Eggs Recipe
Deviled Eggs
Course Appetizer
Cuisine American
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 12 people
Author Linda Loosli
Ingredients
- 6 eggs
- 3-4 tablespoons mayo or Miracle Whip
- 1 tablespoon sugar (optional)
- 1 tablespoon mustard (I like Dijon)
- 1 tablespoon horseradish (optional)
- 1/2 to 1 teaspoon Paprika (to taste)
- salt and pepper (to taste)
Instructions
- Hard boil the eggs and peel them.
- Slice the whites of the egg in half length-wise, scoop out the yolk, and place the yolks, in a separate bowl.
- Place the egg halves on a plate while mixing the yolk mixture.
- Combine the ingredients by mashing the yolks with a fork to make them crumbly.
- Stir until thoroughly mixed and smooth.
- Use a bag with a hole cut in the corner to evenly "squeeze" the yolk mixture into each egg on the plate.
- Sprinkle with Paprika to garnish them.
How do I store these after I make them?
If you have any leftovers, you can store them in an airtight container or chop them up to make an egg salad sandwich.
Can I add different ingredients to the egg filling?
People add chopped dill or sweet pickles, avocado, or chopped bacon. Adding minced onion would be a good one as well. I’ve used sweet pickle relish too. You may want to try adding green onion, basil, garlic powder, or other fresh herbs for a unique flavor. Oh, Pimento would be yummy!
Can I make these devilled eggs the night before?
You can if you keep the sliced eggs separate from the filling. Otherwise, they will dry out. A couple hours or so before serving them, fill the egg whites with the creamy yolk mixture. Please keep them refrigerated.
Do I need to “chill” these before serving them?
They taste better if the deviled eggs are chilled in the refrigerator for at least 25-30 minutes.
Final Word
I must say, these were so fun to make with the family. Sometimes we may think classic deviled eggs are hard to make. But are they? Maybe they take a little extra time, but they are so good! Life is good when we get proper nutrition by eating natural quality foods with family and friends. Thanks again for being prepared for the unexpected. May God bless this world. Linda
Copyright image: AdobeStock_65036646 by Brent Hofacker
The post Classic Deviled Eggs appeared first on Food Storage Moms.