How to Make Easy Deviled Eggs

This recipe has turned something as basic as eggs into an exotic affair. Deviled eggs are a favourite option for every even, be it a picnic or a late night feast with yourself. The part of the name ‘deviled’ comes from the additions of all the hot spices to eggs. The recipe is very easy and simple and you can even invite your kids to help. In presentation, the dish makes an exciting appeal. Not only good looking and tasty, eggs are a healthy choice and a good source of protein for sure. So when your kids refuse to eat plain boiled eggs, you know what to do.

Prep time: 10 min
Boil time: 20 min
Total time: 30 min
Yield: 4 servings (two eggs for each person)
Utensils: Pot for boiling eggs,  mixing bowl, serving platter, paper towel, knife

Ingredients:
Eggs: 8
Mayonnaise: 2 to 3 tbsp
Mustard: 1 to 2 tbsp
Ground pepper
Paprika or cayenne pepper

Instructions

  • 1

    Place eight eggs in a cooking pot. Now pour in enough water to cover the egg's heads so that they boil well. Turn on the heat and cover the pot. When the water comes to a boil, reduce the heat of the stove and let the eggs simmer for two minutes. Turn off the heat and let the eggs remain in the hot water for another fifteen minute so that they are cooked well and hardened.

  • 2

    After the fifteen minutes, drain off the pot and rinse the eggs under cold water in the sink so that they can be handled with your hands and peel them off easily. Peel them carefully without damaging their shape. Now dry them with a paper towel before proceeding.

  • 3

    Cut the eggs in half lengthwise so that you have 16 pieces of half eggs. Do this step with great precision and a sharp knife.

  • 4

    Take off the yolks from each half and place in a mixing bowl. Arrange the white section neatly into a platter.  Mash the yolk in the mixing bowl well. Now add the mustard and the mayonnaise to the egg yolk and mix well. Season with salt and pepper according to taste. Use freshly ground pepper if possible.

  • 5

    After you make a smooth mixture of the yolk, scoop it up in spoon and fill the empty shells of the egg whites with it. Do it with all the sixteen egg white halves that you have. Sprinkle paprika or cayenne pepper for garnish. Serve right away.

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