These perfect Deviled Eggs are a hit and always the first to go at any party. I used to host Easter every other year and this is one of the dishes I made, it was always the first to go.
I love Deviled Eggs, I could sit down and eat a dozen of these addicting little eggs!
I miss hosting holiday parties, I really do.
If you’re new to my blog, I moved from Minnesota to Florida about a year and a half ago to escape the cold weather, the high taxes, and to be near the ocean. It’s a move I’ve never regretted, because I’m a total freeze baby and cannot stand it when the temperature drops below 60 degrees.
Plus I need to be near the ocean, I can’t explain it, but all I can say is it’s the best therapy in the world. With that being said, I miss my family and friends terribly. So holidays can sometimes be a little hard for me when I’m not able to go back and visit.
So this week I’ve been making a few nostalgic recipes like these perfect Deviled Eggs to stuff my face with while trying not to be sad about missing my friends and family.
I’ve made these many times without using a pastry bag to squirt the filling out of. I usually would use a spoon to scoop the yolk mixture into the eggs. This year, I decided to go all out and purchase a cheap little Pastry Bag just for this.
I will never make these again without using a pastry bag, wow who knew this could be so easy!
If you try this recipe let me know what you think by leaving a comment below! It’s super helpful to me and other readers!
Bon Apetit!
Perfect Deviled Eggs
Ingredients
- 1 dozen eggs
- 1/4 cup mayonnaise
- 2 Tablespoons Dijon Honey Mustard
- 2 Tablespoons Chipotle Mustard
- 1 tsp white vinegar
- Salt and Pepper to taste
- 1 tsp Thyme
- 1 tsp Red Cayenne Pepper
- Paprika enough to sprinkle on top of eggs
- 1 pastry bag
Instructions
- 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.
- 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, mustards, cayenne pepper, thyme, salt, and pepper, and mix well.
- Place yolk filling into pastry bag.
- Evenly disperse the yolk mixture into the egg whites using the pastry bag.
- Sprinkle with paprika and serve.
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