Just Make It

Fun and Easy Deviled Eggs

This year I hosted an Easter Potluck Party for  some of my friends and other athletes at my school who weren’t able to be with family during the Easter holiday. I decided to make deviled eggs because it has always been a tradition in my family to have these at Easter! They are so easy and super quick too! Here is a step by step of how I make Deviled Eggs.

Here’s What You Need:
Eggs
(using 5 day old eggs will help with peeling)
Mayonaise
Mustard
Garlic Powder
Salt & Pepper
Paprika

Step 1:
Using a large pot place a layer of eggs on the bottom and cover with with water. Bring your water to a boil. Boil for 1 minute and then turn off the heat (leaving the pot on the burner). Put the lid on and leave the eggs in for at least 10-12 minutes.

Step 2:
Place the eggs gently in ICE COLD water until they are cooled (This will prevent the yolk from getting that ugly grey color and will make peeling MUCH easier).

Step 3:
After the eggs are cooled, begin to peel them. A trick my sister taught me to make peeling easier is to gently bang the bottom (the less pointed side) on the counter and it makes the peeling 10x easier. Rinse and dry your eggs before moving to step 4.

Step 4:
After you’ve peeled all your eggs cut the eggs in half (long ways) and put the cooked yolk in a bowl and set aside your cut eggs in a serving dish. (You can find pretty serving dishes at the Dollar Tree for just $1.00).

Step 5:
In your bowl mix the cooked egg yolk with mayo, mustard, garlic powder, and salt and pepper. Add the ingredients to your taste and to how thick you like your filling. Some people love mayo and others hate it. For 1 dozen whole eggs I always add about half a small mayo jar, a couple long squeeze of mustard, a couple dashes of garlic powder, and a pinch of salt and pepper. Always start with less and then taste and add as you go. Mix all of your ingredients until the filling is smooth (a whisk or fork really helps).

Step 6:
Fill a large zip lock bag with your yolk and mayo mixture, close the bag and cut one corner so you have a homemade pastry bag. You could use a pastry bag, but as a college student I have to be creative sometimes. You can find pastry bags at any craft store. Once you fill your bag of choice squeeze the mixture into each halved egg (About 1 Tbsp each). After each egg is filled I sprinkle some paprika on top.

Step 7:
Refrigerate until ready to serve.

April 10, 2012 at 3:19 pm Leave a comment