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How to Make Deviled Eggs

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Celebrate Easter ironically with a sinful plate of deviled eggs.


Let’s face it, holiday meals just aren’t complete without a nice plate of appetizers. So why not make good use of your overabundance of eggs that the Easter Bunny brought? Traditionally, a “deviled” dish meant to simply cook something with spices like Dijon mustard or cayenne pepper, so no – these little babies aren’t possessed by an evil spirit. And guess what? Creating the perfect batch is super easy – this ain’t rocket science kiddos - but of course, you can always get fancy with some extra ingredients.


The basis of good (or evil?) deviled eggs is using the right type of egg and knowing how to properly boil them. For your dish, make sure that you’re using eggs that are four to five days old to avoid gouges and cracking – farm fresh eggs are very delicate and can easily crack with the high heat. They’re also harder to peel after the process.

Next, put the eggs in a single layer saucepan and add cold water - about one to two inches above or just enough to cover them entirely. Add a teaspoon of salt to help prevent cracks, and then bring the water to a boil. Once the water hits 212 degrees Fahrenheit (boiling point), remove the pan from the heat and cover it tightly with a lid. Let stand for 17 minutes before draining, and you should have perfectly cooked hard boiled eggs!

Once, they’re cooled, peel ‘em and slice lengthwise in half. Scoop out the yolks and start mashing - here’s where you can get a little creative with your dish. For the traditionalists, you can follow this simple Deviled Eggs recipe with mayo, mustard, green onion and red bell pepper. Feeling fancy for your Easter party? Go for this super delish Prosciutto and Arugula Deviled Eggs recipe instead. Those with adventurous taste buds can even try the Masala Spiced version of these awesome appetizers.

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