How to make deviled eggs

By Catalogs Editorial Staff

Make perfect deviled eggs in a few simple steps

Is it a picnic or party until the deviled eggs arrive? I think not!

These tasty eggs have become a standard part of every gathering, from the 4th of July picnic to the Saturday night potluck. But if you’re not sure how to make deviled eggs, I have two recipes to help.

The first is a traditional take on deviled eggs. The second lives up to its devilish name with some spicy additions.

Traditional Deviled Eggs

This recipe comes from TV star Rachael Ray. It produces a rich, creamy and delicious egg with minimal fuss.

Ingredients

    12 large eggs
    Ice water
    6 tablespoons mayonnaise
    2 teaspoons mustard
    1 pinch cayenne pepper
    Salt and black pepper
    Paprika, for dusting

Directions:

In a large pot, arrange the eggs in a single layer and add enough water to cover
Bring to a boil over high heat, then cover and remove from the heat
Let stand for 10 minutes
Drain, then cover the eggs with ice water
Let stand until cool to the touch
Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites
Mash the yolks with the mayonnaise, mustard and cayenne; season with salt and black pepper.
Spoon the yolk mixture into the egg white halves and dust with paprika, or use a pastry bag (or zipper bag with a corner cut off) to pipe the mixture into the whites before dusting with the paprika

Deviled Eggs with a Devilishly Spicy Edge

Food blogger Michelle Collins offers this fiery twist on the traditional how to make deviled eggs recipes.

Ingredients:

12 hard boiled eggs
1/2 cup Trader Joe’s Wasabi Mayonnaise
1 tablespoon Dijon mustard
1/4 cup shredded sharp cheddar cheese
1 tablespoon minced jalapeno peppers (or 1 fresh jalapeno pepper, minced)
1 minced green onion
1 tablespoon dried parsley (or 2 tablespoons fresh)
Salt and black pepper, to taste
Cayenne pepper to sprinkle on top

Directions:

Peel hard boiled and cooled eggs
Cut eggs in half length-wise
Place yolks in a mixing bowl
Set the whites aside.
Mash the yolks with the back of a fork and add mayo, mustard, cheddar cheese, jalapeno, green onion, and parsley.
Mix well.
Add salt and pepper as desired.
Spoon or pipe the filling back into egg white.
Sprinkle tops with cayenne pepper.
Cover and refrigerate at least one hour before serving.