A favorite appetizer this time of year is deviled eggs. Eggs in general are a symbol of rebirth. But Christians relate Easter eggs to Jesus’ emergence from the tomb and resurrection. And Easter is certainly a time for eggs!
In this case deviled means cooked with hot seasoning. The classic deviled egg recipe isn’t very spicy, but you can certainly choose to spice it up depending on the type of mustard you use. Some recipes even call for a dash of hot pepper sauce.
This recipe makes 6 to 12 servings, depending on serving size.
Start with 6 eggs
The eggs must be boiled so they become hard. There are several ways you can go about setting the eggs (microwave, instapot, etc.) but boiling will give you the best result when it comes to peeling the hard boiled eggs. Start by putting the eggs in large pot and fill with water until the eggs are fully covered. Let the water come to a boil for about 30 seconds then reduce heat to low and let simmer for about 14 minutes. Remove the eggs from the pot and soak in ice cold water for at least 15 minutes before peeling.
When ready to peel, gently tap the egg to crack the surface of the shell allowing you to remove pieces. Don’t roll the egg because this can cause pieces of shell to stick in the egg.
Once peeled, slice the egg in half lengthwise and scoop out the yellow center and put it in a bowl. Set the egg whites aside on a serving tray and prepare the yolk mixture.
- 1/4 cup mayonnaise
- 1 teaspoon white or apple cider vinegar (or substitute lemon juice)
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt, dash pepper
- paprika for garnish
Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. Scoop the mixture into the egg whites, garnish with a dash of paprika. You’re ready to serve and enjoy!
Deviled eggs can be prepared up to 3 days in advance if you keep the egg yolk mixture separate from the egg white.