Deviled Eggs

Deviled Eggs
Deviled Eggs. Linda Larsen
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 8-10 servings
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Deviled Eggs is a classic and easy appetizer recipe that uses just a few ingredients. Everyone loves these little bites, and not many people make them anymore. Let's change that.

The important thing is to make sure the eggs are properly cooked, and that you beat the egg yolk mixture well so it's velvety smooth.

Did you know that for best results, you should never hard cook very fresh eggs? Store the eggs in the fridge for about a week and then they will peel more easily, since air gets in between the shell and the egg itself.

I like these types of eggs because eggs should never been cooked less than well done for food safety reasons. And they are so flavorful and good.

These eggs last for just a day or two when stored in the refrigerator. But they shouldn't last even that long; people gobble them up. 

What You'll Need

  • 6 large eggs
  • 1/3 cup mayonnaise
  • 1/4 cup honey mustard
  • salt and pepper to taste

How to Make It

Place the eggs in a large saucepan and cover with cold water. Bring to a boil over high heat. Boil the eggs for 1 minute, then remove from the heat, cover, and let stand for 12 minutes.

Then place the saucepan in the sink and run cold water over the eggs for 3 to 4 minutes or until they are cool.

Then gently tap the eggs against the side of the pan while they are still under the water to crack the shells.

Let stand for 4 minutes, then carefully peel the eggs.

Carefully cut the eggs in half lengthwise. Using a small spoon, scoop out the yolks, and place the yolks in a small bowl. Using the back of a spoon, mash each of the yolks, adding a spoonful of the mayonnaise, until mixture is smooth.

Gradually add the rest of the mayonnaise and then the honey mustard, beating until smooth and creamy. Season to taste with salt and pepper.

Fill the whites with the egg yolk mixture, cover, and chill for 2-3 hours before serving.