Quick & Easy Deviled Eggs

By Ian Kerr

Deviled eggs are one of my favorites. As easy to make as they are addicting to eat, this is something I love to make when I don’t want to run to the store for special ingredients. I find I usually have the ingredients ready to go. This is a recipe from Food Network:

Photo by Anthony Shkraba on Pexels.com
  1. Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Ingredients: 6 eggs

1/4 cup mayonnaise

1 teaspoon white vinegar

1 teaspoon yellow mustard

1/8 teaspoon salt

Freshly ground black pepper

Smoked Spanish paprika, for garnish

This recipe is easy and quick. It is not critical that the ratio of egg whites, condiments, and spices is exactly what this recipe says in my experience, so you can play around with it. It usually ends up pretty good. Enjoy!

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1 reply »

  1. Deviled eggs are always wonderful. I like to mix in some finely chopped homemade pickles when I make them. Fresh dill is non-negotiable


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