It's almost Easter, and everyone will be boiling and coloring eggs for the holiday. But what do you do with all those boiled eggs after the fact? My recommendation is to make some awesome deviled eggs. They disappear quickly around here. My recipe has a secret ingredient that I'll tell you about. 12 large eggs 1/2 cup mayonnaise (real mayo, not miracle whip) 2 teaspoons white vinegar 2 teaspoons spicy brown mustard 1/4 teaspoon salt 1/8 teaspoon ground black pepper Ground paprika to taste Step 1: Boil or steam the eggs in the shell until yolks are solid. If boiling, it usually takes about 10 minutes for hard boiled eggs. My favorite way to cook eggs is steaming. I use my Instant Pot and an egg rack for it. One cup of water goes in the bottom of the pan. I set it on Steam for 4 minutes, then leave it for 3 minutes when it's done, then release the steam. After the eggs are cooked by any method, place them in a bowl of cold water to cool. Pro Tip: Fresh eggs are very hard to peel. Boiled or steamed eggs peel best if they are 2 weeks old or more. Steamed eggs tend to peel more easily than boiled eggs. Step 2: Peel the eggs. If you're peeling freshly boiled or steamed eggs, after just a couple of minutes in the cold water, start peeling the eggs. You will find it easiest to peel the eggs while they're still cooling because the shell will be cooler than the inside and this causes the membrane inside the shell to pull away from the flesh of the egg more easily. If you wait until the water and eggs are the same temperature, it's harder to peel them. If this happens, add colder water to the bowl, wait a minute or two, and try again. Step 3: Cut the eggs in half lengthwise and remove the yolk. Put the yolks in a small bowl and mash them with a fork until they are fine crumbs. Step 4: Add the mayo, vinegar, spicy brown mustard, salt, and pepper. Mix well. The spicy brown mustard is the secret ingredient. You can use ordinary yellow mustard, but spicy brown mustard adds a little extra kick that makes them more savory.
Step 5: Fill the egg white halves with the yolk mixture. You can just use a spoon or you can get fancy and use a piping bag and tip. Just be aware that there will be small lumps from the yolks which can get caught in a tip with very small openings. A star tip with a larger opening works well. Sprinkle the filled eggs with paprika for extra color and flavor. Step 6: Enjoy! You probably won't have any leftovers, but in case you do, they can be stored in the fridge for up to 5 days.
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