Deviled eggs are a fantastic appetizer or fun side dish. Some people think they are hard to make because they don't peel easily. Follow the recommendations and steps in this deviled eggs recipe to learn how to make deviled eggs the foolproof way.
Keyword appetizer, deviled eggs, eggs
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Servings 12deviled eggs
Author Cat Webel
6eggsdon't use brand-spanking-new ones!
2tablespoonsmayonnaisemy mama prefers Duke's
1tablespoonchow chow (or relish)my mama uses chow chow but it's not readily available everywhere
pinchof salt and pepper
sprinkle of paprika
Boil the eggs. You should use older eggs to make deviled eggs. Older eggs will peel more easily than fresh ones.
Lay your eggs in a saucepan and cover them with cool water. Heat saucepan to a boil, then cover it and remove from heat. Let the eggs sit covered for 15 minutes.
Peel the eggs. Once the 15 minutes are up drain the water from the pan. Then fill the saucepan with cold water and a few ice cubes. Let them sit in the cold water until they have cooled. Take an egg and tap it on your counter or on a hard plate until it's good and cracked all over the shell. Then turn on your faucet's cold water and peel the egg shell under the running water. Repeat this process with each egg.
Make the stuffing mixture. Slice each egg in half. Carefully use your spoon to scoop out the yokes. Add the mayonnaise, mustard, chow chow, and salt to the egg yolks and mix together.
Stuff the egg whites. You can spoon the egg yolk mixture into the egg white halves if you like but I find it to be much easier to pipe it into the egg white halves. I snip the corner off of a zip-lock bag, scoop the mixture into it, and squeeze the mixture into the egg white halves. This is a little less messy for me than trying to spoon it in.
Garnish the eggs.
Sprinkle a little paprika over the top of the eggs to garnish them. Refrigerate them until use.