This Little House of Mine: Classic Deviled Eggs Recipe

Saturday, November 28, 2015

Classic Deviled Eggs Recipe

Hi all! So you may know I don't really cook or bake a lot, but every once in a while I get to make something easy and share it on here. This year for Thanksgiving I made Deviled Eggs for my side of the family. I think they went over really well.

This was my second time ever making deviled eggs, and I thought they turned out even better than last time. I followed the classic recipe I used the first time, but just changed it up a little (more on this later). These appetizers are a staple at family get togethers, and today I'm sharing the recipe with you all.

First things first, get all of your ingredients and supplies together. Here's what I used. This recipe uses a dozen eggs, so will make 24 total deviled eggs:

Ingredients:

12 large eggs
Mayonnaise
Dry Ground Mustard
Regular Yellow Mustard
White Vinegar
Salt
Ground Black Pepper
Paprika for garnish
Optional - Dill for garnish

For supplies, you'll need measuring cups and spoons, a sharp knife and cutting board, a medium sized mixing bowl, a large cooking pot, a ziplock bag or cake decorating bag to fill your eggs, a fork and large spoon, a plate, and a serving tray.

This year I decided to try the disposable cake decorator bag and tip method to fill the egg halves with the filling. You can get them for pretty cheap in the cake decorating section of the grocery store. If you don't want to use this though, you can also take a large ziplock baggie and cut a hole in the corner. I found the cake decorator bag worked really well for me this time. Just make sure you get the top of the bag sealed off though once the filling is inside, because it did get a little messy.

Directions:

After you have all of the ingredients you need, prep your eggs for boiling. One tip is to rest your eggs on their sides overnight, or at least 8 hours. This helps to center your yolks.
About 1/2 hour before cooking your eggs, take them out of the fridge to get them to room temperature.
Boil your eggs - Place them into a large pot just one row deep, and fill the pot with cold water, covering the eggs by 1 inch. Add 1 tsp salt per 6 eggs, and set the burner on high. Once the pot starts to boil, take it off the burner.
Add 1 tsp of vinegar, cover your pot and let the eggs sit for 30 minutes in the water.
Place your eggs into a bowl of ice water and let them cool for 20 minutes.
Once cool, start cracking your eggs gently all over, one by one. Put each back into the cold water when cracked and let sit for a few more minutes.
Roll each cracked egg between your palms and peel off the shells. Run them under cold water and place them on a plate. Tip: The fresher your eggs are, the harder it will be to peel off the shells cleanly. So go for less fresh eggs if you can!
Let the peeled eggs cool in the fridge for about 30 minutes.

Cut your eggs lengthwise and squeeze the yolks into a bowl. You should have 24 egg halves ready to squeeze your mixture into.

Now it's time to make the filling. Mash up all of the yolks with a fork so there are no large clumps. Add the following to the yolks: 1/2 cup mayonnaise, 1 tsp dry ground mustard, 1 tsp white vinegar, 1/4 tsp salt, 1/2 tsp ground black pepper, and a little regular yellow mustard. I didn't add yellow mustard the first time I made them (only the powder), but decided to add some this time to add more flavor. And I am glad I did! It was so much better. I didn't measure an amount, just squeezed some into the mixture.

Below is what it looked like with all of the ingredients added.

Then just blend it all together. I used a mixer, but you could blend it by hand instead.

12. Fill your bag with the mixture, then fill your egg halves. Sprinkle paprika on top for garnish. I also sprinkled some dill this time just to add a little something extra.