Deviled Eggs

I haven’t always loved deviled eggs, but holy smokes do I love them now. At social gatherings, they’re the first to go. More than once I’ve watched hungry guests devour the do-dads before the person who brought them could actually set them down on the table. What is it about these things? I think part of the draw is the fact that they take some effort to make. Deviled eggs are one of those foods that always taste better when someone else makes them. Unless of course there are pickles in them, then they’re gross (sorry pickle lovers). But here is an easy recipe that will taste amazing if you make them : )

Deviled Eggs w/TPSE
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  1. 6 Hard Boiled Eggs
  2. 2.5 TB Mayo (I use Primal Kitchen Paleo Mayo, made with Avocado Oil)
  3. Garnishes: Smokey Paprika, Scallions, Bacon
  4. 1 ziplock baggie
  1. Hard boil 6 eggs. The best way I've found to do this is to fill a pot with water about 3/4 full. Insert a steamer basket into the pot. Bring water to a boil. Slowly add the eggs to the pot using a slotted spoon. Set the timer for 12 minutes.
  2. While the eggs cook, prepare an ice bath (a bowl of water with lots of ice). Once the timer goes off, remove the eggs from the boiling water and put them directly into the ice bath. This will stop the eggs from cooking any longer, reduces the stickiness, and it makes the shells a breeze to remove. Leave the eggs in the ice bath for a 5 minutes, until they are cool enough to handle.
  3. Remove the shells, cut each egg in half, remove the yolks and put them in a separate bowl. Mix the yolks with the Mayo. Add the mixture to a ziplock bag, cut one of the corners of the baggie, so the yolk mixture can be squirted out and back into each egg (like a bakers tool for decorative icing!).
  4. Sprinkle the eggs with smokey paprika and garnish with scallions and bacon
  1. If you have a better way of making hardboiled eggs, go for it! Over the years, this is what we've found to work.

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