Monday, April 16, 2012

The Devil Made Me Do It

We used to enjoy deviled eggs on most holidays.
Then it was discovered that Lil' Guy was allergic to them.
It didn't seem right savoring them in front of him
when he couldn't eat them,
so we stopped the tradition.
Now that he can have eggs again,
the tradition can continue.
They will be on the menu more often
now that we can all enjoy them.
Here's how we do ours:


Boil eggs for 1 minute.

Take them off the burner
and let them sit for 13 minutes.

Put them into a bowl of cold water for 10 minutes
(this prevents the yolk from getting that green ring around it).

Peel, slice in half and remove yolks to a bowl.

Mash yolks with a fork and add mayonaise, Dijon mustard
and a bit of salt and pepper to taste.

You can fill them using a piping bag or a plastic baggie
with a hole cut in the corner,
but I just spoon the yolks right back into the white.

A sprinkling of paprika on top adds a finishing touch.


  1. Love these. I'm like you--I just scoop them back in. I think the ones "piped" are a little TOO smooth. I like it a bit rustic!

  2. Deviled eggs are one of my all-time favorites - but I've never been good at boiling the eggs. I'll try your method.

  3. Yumm.....I love deviled eggs. With the fresh eggs I find adding them straight from the refrigerator to the boiling water works best. For some reason this allows the shell to peel off easier. Now I'm thinking about deviled eggs.....guess I'll be making some this week!

  4. I don't follow your process, but I might keep it in mind next time I make them -- I hate that green halo!

  5. Sue-Rustic works! And they still taste just as good!

    NanaK-This is the easiest way I've found. They practically make themselves!


    Nancy-Give it a go!

  6. Yum! I always have trouble getting eggs without grey in the yolk. I'll have to try your way.


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