If you're looking for ways to use up hard-boiled eggs from Easter, or just want an easy, filling and popular appetizer — Deviled Eggs will do the job!
★ Why You'll Love this Recipe ★
Deviled eggs make a great snack or appetizer that's cheap, easy, and feeds a lot of people.
If serving a party, figure 3 finished egg-halves per guest (or 1 ½ eggs per person).
The best part about this recipe is that these are easy enough for kids to make.
★ Tips & FAQs ★
How to Easily Peel Eggs.
Yes, there is a secret to peeling hard-boiled eggs without the shell annoyingly getting stuck to the egg! The trick is to bring the water to a boil, then add the eggs.
This is not as easy as simply adding the eggs and then bringing everything to a boil, however, it's worth it!
I use a spider strainer to lower 3 eggs as a time into the boiling water. Be careful as water will be hot.
Do this and following the cooking instructions — boil for 10 minutes, let sit for an additional 10 minutes. Then when you're ready to peel, the shells will slide right off. Frustration-free!
Garnish Your Eggs
You can top these eggs with anything your heart desires!
Some favorite toppings of mine are:
- Paprika
- Sliced green onions
- Bacon or prosciutto
- Smoked salmon
- Fresh Parsley
- Capers
- Red onion slivers
- Chives (fresh or dried)
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Classic Deviled Eggs
Ingredients
- 18 large eggs
- ½ cup mayo
- ¼ cup yellow mustard
- 2 tablespoon pickle relish
- ¼ teaspoon paprika
- Fresh parsley for garnish if desired
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Instructions
- Bring water to a boil. Carefully add eggs to boiling water. Boil eggs for 10 minutes. Let sit for an additional 10 minutes.
- Peel eggs & cut in half. Remove yolks and set aside in a bowl. Arrange egg-halves on a platter.
- Mash egg yolks with a fork. Add mayo, mustard, and relish. Mix thoroughly. Spoon yolks into egg halves (a melon scooper works great if you've got one). Sprinkle paprika on top and add a sprig of parsley to each egg.
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