Whip up a batch of easy classic deviled eggs by combining creamy mashed yolks with tangy condiments and piping the mixture into halved egg whites for a simple yet elegant appetizer.
deviled egg plate or flat serving tray (a deviled egg plate is much easier to use since it keeps the eggs from sliding around)
teaspoon for removing the yolks easily
measuring cups and spoons
food processor
piping bag with medium round tip or a ziploc bag
saucepan (only required if you are not using pre-boiled and peeled eggs)
Bowl (only required if you are not using pre-boiled and peeled eggs)
Ingredients
12largehard boiled and peeled eggs(available from most grocery stores)
¼cupmayonnaise
2Tablespoonssour cream
1teaspoondistilled white vinegar
1teaspoonDijon mustard
½teaspoonsugar
¼teaspoontable salt
¼teaspoonground black pepper
paprika (optional - for garnish)
Instructions
Slice the eggs in half lengthwise
Place the egg whites in a deviled egg plate or flat serving tray
Scoop the egg yolks out with a teaspoon.
Combine the egg yolks with the rest of the ingredients in a food processor and pulse until smooth.
Spoon the egg yolk mixture into a piping bag with a medium round tip or a ziploc bag with a hole cut in one corner.
Pipe the egg yolks into the center of the egg whites.
Garnish with paprika if desired.
Cover loosely with foil and store in the refrigerator until ready to serve
Notes
For a lower fat option, replace the mayonnaise and/or sour cream with yogurt.
How to boil and peel eggs
Buying already boiled and peeled eggs is the fastest and easiest way to make deviled eggs. However, if you don't have them, here is how to boil and peel them yourself:
In a pot that is large enough for the eggs to fit in 1 layer, add 1-inch of water. Bring to a rolling boil over high heat. Then add the eggs either in a steamer insert or by placing them in the water with a slotted spoon. Cover and reduce to medium heat. Cook for 13 minutes.
When the eggs are cooked, fill a bowl with 2 cups of ice and 2 cups of cold water. Use a slotted spoon to put the eggs in the ice bath. Let chill for 15 minutes.
Peel by rolling the eggs over the countertop to crack the shells. Then remove the shell starting from the largest end. Holding it under cold running water will make the peeling easier.