Easter is just around the corner, and while the kids are getting excited about searching for eggs in the yard…I can’t wait to boil some up and devil ‘em.
The biggest pain when it comes to deviled eggs is how to perfectly hard-boil the eggs in the first place. While I’ve heard you can add a teaspoon of salt and a ¼ cup of white vinegar to your water, this is what always works for me:
– Place your eggs in a single layer in the bottom of a pot of cold water, making sure the water is about an inch above the eggs (here’s where you can add the salt and vinegar if you want—it won’t effect the taste at all—it’s just been said to make peeling the shells off easier)
– As soon as the water comes to a rolling boil, turn the burner off, cover the pot and allow to sit for about 10 minutes
– Remove the eggs and place in a bowl of ice cold water
– As soon as they’re cool, peel them!
Once you have them successfully peeled, now it’s time to take the yolks out and make your deviled eggs!
What you’ll need:
12 eggs, hard-boiled and peeled
6 Tbsp. mayonnaise
2 Tbsp. sugar
2 tsp. yellow mustard
2 tsp. white vinegar
Salt & pepper
Halve your peeled eggs and place the yolks in a bowl. Mash with a fork and add the remaining ingredients, except for the paprika. Spoon (or pipe!) mixture back into the hollowed out egg halves. Sprinkle paprika on top and serve!
This is one of those traditional sides that is always on my supper table at Easter—but get creative with it! I’ve used green onions to make little football-like laces and served these at tailgates, and check out the video below to see how you can get even more creative this Easter!