Recipe| Deviled Eggs (and How to Boil the Perfect Egg)

When I meal plan, I choose dinners (of course) but I also include all other kinds of food I’m wanting to make in the coming week. Things like desserts, snacks and side dishes. This week, one of the extras was deviled eggs, which I haven’t made in a long time. It’s been nice having them in the fridge for the last few days.

To make amazing deviled eggs, the first thing you have to have are perfectly boiled eggs. Years ago, I finally learned the secret to making them right, and here it is.

Lay eggs on bottom of the pot.
Try not to stack your eggs.
Fill with water so it’s an inch over the eggs.
Put on high heat and bring to a rapid boil.
Let boil for 12 minutes.
Remove from heat.
Remove the eggs immediately from the pot (slotted spoon) and plunge them into cold water until you can pick them out of the water without burning your hands.
Once the eggs are hard-boiled and cooled, you can make the deviled eggs. Here is the recipe:
6 hard-boiled eggs, peeled
2 Tbsp mayonnaise
1 tsp each: sugar, vinegar, and yellow mustard
1/2 tsp salt
paprika
Slice eggs in half lengthwise; remove yolks and set whites aside.
Mash yolks with a fork and stir in other ingredients.
Put mixture into a sandwich bag and snip one corner. Pipe into egg whites.
Sprinkle paprika on top of each egg.
Cover and refrigerate.
And that’s it, enjoy! My husband and I love these with holiday meals but they are fantastic any time.

3 thoughts on “Recipe| Deviled Eggs (and How to Boil the Perfect Egg)

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