Simple Zesty Deviled Eggs
Simple Zesty Deviled Eggs
Do you love Deviled Eggs like we do? Great way to use up all those Easter eggs! Make six or two dozen... my recipe is versatile, creamy and a bit zesty too! Sooo good... Makes a great protein rich snack too!
Simple Deviled Eggs
Yield: 12 – 24 deviled egg halves
Ingredients:
(Double for 12 eggs)
6 hard-boiled eggs
1/2 cup light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Garnish: Sprinkle of paprika or fresh chopped dill
Equipment:
Cutting board
Chef or Santoku knife
Measuring spoons
Dry measuring cups
Small mixing or cereal bowl
Fork or small wire whisk
Small rubber spatula
Plastic sandwich bag
Optional: Egg plate
Deviled eggs are definitely a Kaufman family favorite! Every holiday gathering demands my sister in law bring eggs... nothing else. She often brings two dozen and they don’t last long! Great way to use up those eggs the kids decorate at Easter. Between deviled eggs and Egg Salad... Hard-boiled eggs don’t last long at my house! Super simple recipe will have you making them all the time... not just holidays, great for picnics too... Grab your eggs and let’s cook!
Start with hard-boiled eggs, six or twelve depending on how many you need ... or can eat! (If you have never hard-boiled eggs, check out my Egg Salad recipe for easy instructions.) My hubby and I usually can eat twelve halves... so we need 6 eggs. Peel them first, by gently tapping on the counter and breaking the air sac. Older eggs are easier to peel as they havemore air trapped inside, so don’t think farm-fresh are better. Nothing worse than trying to peel an egg and losing half of the whites. Want the eggs smooth and pretty = better meal appeal. I save the ones that don’t peel well for egg salad where appearance doesn’t matter. Running the eggs under cold running water helps the peeling process too. After peeling, cut each egg carefully lengthwise, with a sharp knife. Moistening the knife a bit between eggs eases the process too. Separate eggs and carefully pop out the yolks into a cereal or small mixing bowl.
Next step is to mash up the yolks. Using a fork or very small wire whisk, crush the yolks until resemble very fine crumbles. Add mayonnaise and continue to blend until smooth. Next, add the Dijon mustard, kosher salt and pepper. Why Dijon mustard you ask? I prefer the zest Dijon gives the eggs or any dish. If you prefer, you can use yellow salad or honey mustard too. Any mustard you have on hand will work well.
Almost finished! Now to fill the eggs... I find that using a small sandwich baggie works well or if you have a pastry bag with a fancy toot ... that works well too. For years I used a small spoon to scoop yolk mixture into the whites until a student of mine showed me this easy baggie method. Who says you can’t learn from your students? Fold baggie over to create a secure opening for scooping. When yolks are loaded, push mixture to one corner. Using scissors or a sharp knife, cut off about 1/2 – inch of the corner. Gently squeeze and swirl about a tablespoon of yolk into each of the halves. You can always go back and add more.
Congratulations… You have just made your first plate of deviled eggs! Wasn’t it easy? Go ahead and try one...sooo tasty! Perfect dish to take to a picnic or potluck ... or snacks in the refrigerator! Enjoy!!