Basic Deviled Egg Recipe
The Basics: Deviled Eggs
I love deviled eggs and definitely plan on enjoying a few at my family's large Easter celebration this Sunday. However, devouring the delectable eggs isn't as easy as deviling them. Making and assembling a large batch can be stressful — unless you know the best technique.
Deviled eggs should be thought of like scrambled eggs or an omelet. First you need to master the basic recipe, and after that, you can get creative with all sorts of seasonings, additions, and garnishes. The key to successful deviled eggs is to start with a perfectly hard-boiled egg. A creamy and smooth yolk mixture is also important.
From there it's fun to experiment with flavorings like hot sauce, bacon, cheese, herbs, and spices. To check out the basic recipe I like to use, read more.
Modified from Food Network Magazine
Ingredients
4-6 eggs
3 tablespoons mayonnaise
1 teaspoon mustard
Pinch of cayenne or couple of dashes of hot sauce
1 tablespoon finely grated onion
salt and freshly ground black pepper
2 tablespoons water
paprika, for sprinkling
Directions
- Place eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water.
- Halve lengthwise and scoop out the yolks.
- In a food processor, combine the yolks, mayonnaise, mustard, cayenne or hot sauce, onion salt and pepper. Process until smooth. Add 1-2 tablespoons of water if necessary, to make smooth.
- Scoop or pip into the whites. Sprinkle with paprika and enjoy.
Makes 10-12 eggs.
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