Deviled Eggs
Serves 1610 mins prep10 mins cook
These Classic Deviled Eggs are the best finger food for any get-together. Calling for a handful of ingredients and ready in about 45 minutes, this Southern-style deviled egg recipe strikes the perfect balance in a single bite. Learn how to make these and my secret ingredient that takes them to the next level!
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What you need
Instructions
0 Place eggs in a large saucepan. Cover with water, making sure there is at least 1” of water over the tops of the eggs. 1 Turn on the heat, and bring to a rolling boil. 2 Turn off the heat, and cover. Let sit for 10 minutes. 3 Remove from the water, and place in a bowl with ice cubes. Let cool for 10-15 minutes, or until no longer hot to touch. 4 Crack the eggs on the bottom, and peel carefully. If need be, rinse the eggs to remove all the shell from them before proceeding. 5 Slice each egg in half, and pop the yolks out into a large bowl. Use a fork to smash them together. 6 Measure the mayonnaise, sweet relish and mustard into a small bowl. Mix together to combine. Taste and season with salt and pepper, if necessary. 7 Pour the mayo mixture over the egg yolks. Stir until combined. 8 Transfer the filling mixture to a piping bag OR use a spoon to dollop about 1 tablespoon of the filling into the egg whites. 9 Garnish with a sprinkle of sweet paprika and/or fresh chives, and serve immediately.View original recipe
