Easter is just around the corner at our house and that means LOTS of eggs. Beyond creating enough hard boiled eggs for the Polish egg war, we plan on both pickling and deviling eggs this year. I think that deviled eggs get a bad reputation as something your grandmother or great aunt would serve. Back 40-50 years ago they were a HUGE hit on the appetizer and hors d’oeuvre scene. But even then getting the right mixture of sauces to egg mixture was a fine line that has left many a deviled egg recipe high and DRY. Over the years, I’m happy to say that several happy mediums of this recipe have been found within our household. We’ve even added toppers that the kids now love and that we happily share with other people. Our most favorite toppers to date are either thin slices of jalapeno or bacon bits. Feel free to top with either or stay true to the classic. Either way you will be sure to enjoy this quick, cheap and easy deviled eggs recipe.
12 fresh eggs (any kind will do)
1/2 – 3/4 cup full fat mayo
2 teaspoons (heaping) of yellow or grain mustard
1/2 teaspoon salt
1/2 teaspoon salt
Paprika (to sprinkle over the top)
Jalapeno slices OR Bacon bits for toppers
In a large pot, place eggs in a single layer and fill with water just about 1-2 inches covering the eggs. Heat the pot of water until it comes to a rolling boil. At the boil, cover the pot with a lid and let the eggs cook for at least 1 full minute on the heat. Remove the pot from the heat and let sit for 12-14 minutes with the lid on. While waiting, prepare a large bowl filled with ice water. Once the eggs are cooked, remove from the hot water and place directly into the ice water bath. It would be recommended at this point to place the eggs into the refrigerator for a few hours or overnight to cool. However, be sure to give the eggs at least 10-15 minutes in the ice water bath before assembly. Dry off each of the eggs and remove the outer shell using your fingers or a small spoon to gently lift up under the shell and then remove. Cut each egg in half and lay on a plate or serving dish. Place the yolks within a separate bowl and mix together with mayo, mustard, salt and pepper thoroughly. After the yolks are mixed, feel free to place the mixture in each egg white with either a spoon or pipe in with a pastry sleeve. Sprinkle paprika over the egg yolks and whites for a final touch. May be refrigerated until serving same day or eaten right away. Voila! You now have a go to snack or appetizer. Best served with a good cocktail.
