I think that as much as I love Deviled Eggs, I have always been impressed with the many different serving dishes that hold them. The one in this picture was made for my mother-in-law. The little hen in the middle lifts off to reveal gherkin pickles or olives.
Deviled Eggs, a family picnic, barbecue or church social standard, are boiled eggs which are sliced in half and stuffed with a mixture of the yolk, mayo and mustard.
This dish is always a hit and so easy to make!
Deviled Eggs
Print recipe| Serves | 12 deviled eggs |
Ingredients
- 6 eggs (hard boiled - See "Boiled Eggs" recipe)
- 1/4 Tsp salt
- 1 Tsp Dijon or your favourite mustard
- freshly ground pepper
- 3 Tbsp Miracle Whip or other kind of mayonnaise
Garnish
- sprinkle cayenne pepper or paprika
Directions
| Bring water to boil. Prick the eggs with an egg piercer or pin to help prevent the shells from cracking. Place in eggs one at a time. Swirl them around when they are place in to help set the yolk in the centre. Boil for 12 minutes. Drain and place in bowl of cold water. Add ice cubes to quick cool, which helps to prevent the yolks from turning grey. | |
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When eggs are cooled, peel. Slice the eggs lengthwise in half. Gently squeeze and the yolks should slip out. Use a small teaspoon to remove any yolk that does not come out. Place the yolks in a bowl and mash with a fork.  | |
| Add the salt, pepper, mustard and mayo. Mix together with a fork until they are well combined. | |
| Fill the hollowed part of the whites with the egg yolk mixture, heaping it up slightly. For a little heat, sprinkle with cayenne pepper or sprinkle with paprika if you prefer less heat. | |
Boiled Eggs
Ingredients
- large eggs
Directions
| Bring a pot of water to boil. | |
| Prick the large side of an egg with an egg piercer or thumb tack or push pin. Pricking the egg lets air escape while it is cooking. | |
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Put the egg on a large spoon and gently place in the water. Immediately swirl the egg in the water. This is at the start of the cooking process and so will secure the yolk in the middle of the boiled egg, which is nice for certain recipes. Continue to add eggs to the pot, swirling each one as it is added. Boil the eggs for 12 minutes.  | |
| Drain the eggs, leave them in the pot and immediately cover them with cold water. I like to add a few ice cubes to the water to really chill the hot eggs. This prevents the greying (overcooking) from appearing along the edge between the yolk and white. | |
| If I have made a few boiled eggs to use for salads, sandwiches or deviled eggs and I am not using them all at once, I take a pencil and write the date they were boiled on the outside of the shell. They should be refrigerated within two hours of boiling. They can last 6 days in the fridge. | |