To make deviled eggs, boil six eggs, allow them to cool, peel them, and then take a sharp knife to split the eggs open horizontally. Remove the egg yolk and add the desired ingredients to the yolk to create filling. Spoon or pipe the filling into the retained whites and garnish as desired.
Boiled eggs are an old favorite recipe which can be adapted to suit personal tastes. They make a great appetizer or can be eaten as a snack.
Prep Time: 20 min.
Cook Time: 15 min.
Ready In: 35 min.
- 6 eggs
- 1/4 c., mayonnaise
- 1 tsp., mustard
- 1 tsp., vinegar
- 1/8 tsp., salt
- Boil the eggs
- Peel the eggs
- Cut the eggs open
- Make the filling
- Fill the eggs
Position six eggs in a saucepan with water, leaving 1.5 inches of water to cover the eggs. Heat the eggs on high. When the water boils, cover the saucepan and cook on high until the water boils. Turn the heat down to low and cook the eggs for 1 minute before removing them from the heat and covering for 14 minutes. Keep in mind that one egg will create two sections when it is cut in two.
Peel the eggs under cool running water. Place them on a paper towel to dry.
Use a sharp knife to slice the boiled eggs open horizontally. Retain the egg whites on a serving platter. Place the egg yolks in a mixing bowl.
Use a fork to crush the boiled egg yolks. Add the desired filling to the eggs. For six eggs, Food Network recommends adding 1/4 cup mayonnaise, 1 teaspoon white vinegar, 1 teaspoon yellow mustard and 1/8 teaspoon salt. Pepper can be added to taste.
Spoon or pipe the filling into the eggs. Garnish each egg with a dash of paprika.