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The World's Last Deviled Egg

Updated February 23, 2016
(1 Votes)

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I have to make a batch for the guests and a separate batch for my kids. They love them.

To peel hard-boiled eggs, gently crack the eggs in a few places and drop them into a bowl of cold water. Let them rest for at least thirty minutes. When removed, the shells will drop right off.

24 eggs

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Family Get-together, game day

Recipe Courseappetizer, hors d'oeuvre

Dietary Considerationappetizer, hors d'oeuvre

Equipmentelectric mixer

Five Ingredients or LessYes

Mealbrunch, dinner, snack, tea

Taste and Texturecreamy, tangy

Ingredients

  • 1 dozen eggs, hard boiled, peeled and cut in half, lengthwise
  • 2 tsp white balsamic vinegar
  • 1/3 cup homemade mayonnaise or top quality store-bought
  • ¼ cup sour cream
  • 1 Tbsp pickle relish
  • 1½ tsp salt
  • 1 Tbsp Creole mustard
  • 2 tsp yellow mustard
  • 1/8 tsp white pepper
  • 1/8 tsp garlic powder
  • Paprika and fresh parsley to garnish (optional)

Instructions

Remove the yolks from the hard-boiled eggs and place them in a mixing bowl. Add the rest of the ingredients and beat with an electric mixer until smooth. Use a pastry bag to fill the egg whites with the yolk mixture. Sprinkle with the paprika and fresh parsley.

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To perfectly hard-cook eggs: Place eggs in a single layer in the bottom of a medium or large saucepan with a heavy, heat-retaining base and a tight-fitting lid. Add enough cold water to completely immerse the eggs (by about 1/2" to 3/4"). Do not cover the pan yet. Bring the water to a full rolling boil over medium-high heat. As soon as the water reaches a full boil, turn off the heat and cover tightly, leaving the pan on the burner. Set a timer for ten minutes. At the end of that time, pour out the hot water, fill the pan with cold water, wait a few minutes, and change the water again. I've been using this method for years and the eggs are perfect every time. It's important not to have too many eggs for the size of the pan; if necessary, cook them in batches, otherwise the yolks may be underdone.

I don't want to push 'Humpty-Dumpty" off the wall but this recipe has got to be the last egg standing when it comes to Deviled Eggs ! It's that good and, has everything going for it; presentation, flavor and simplicity. And as a bonus it also comes with a tip for removing the shell without scarring up the white vessel that will contain the scrumptious filling.

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