Deviled eggs can be kind of intimidating, so I wanted to share my Super Simple recipe for everyone to try.
Either follow the directions below or if you want to actually see how simple it is, watch me make them in this YouTube video… http://youtu.be/cLe-8wpugpo
What you need:
A Dozen Eggs
3 TBSP of Mayonaisse
3 TBSP of White Vinegar
1/2 tsp of Salt
1/2 tsp of Cracked Black Pepper
Start by hard boiling a dozen eggs. If they are farm fresh eggs (which ours always are), I recommend putting them in an egg carton pointy end down for a day or so before you try to use them for deviled eggs. Keeping them like this will allow the yolk to rise and settle into the right position to get the best looking end result. If you are starting with store bought eggs, you are good to go, no additional prep required. For the best color and flavor results, farm fresh eggs are always the way to go though. If you refrigerate your eggs, I recommend letting them come up to room temperature before putting them in the boiling water, it will reduce the egg-splosions! If you want to know the Secret to Easy Peel Hard Boiled Eggs, check out the article I wrote for Backyard Poultry.
After hard boiling, allow the eggs are cool. Peel them and rinse to make sure there aren’t any tiny pieces of shell stuck to them.
With a thin sharp paring knife, slice the eggs in half length wise.
Pop the yolks out into your food processor.
Add the Mayonnaise, vinegar, salt and pepper into the food processor and cream all of the ingredients together.
Be sure to scrape the side of the food processor to ensure that all of the ingredients are fully combined.
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Prepare your piping bag. I usually use a Quart sized Zip-lock freezer bag. Cut the corner off like you would any piping bag.
Attach the tip. A larger tip will get you the best results. If you don’t have a piping tip, you can cut a smaller hole in the bag and pipe right through the hole. It won’t be as fancy, but it will taste just as good!
Open the top of the bag and spoon in your Deviled Egg filling.
Gently squeeze out the excess air, seal the zipper and you are ready to pipe the filling into your eggs.
Pipe the yolk mixture into the egg white halves.
Arrange and Serve.
Then all that’s left is to ENJOY!!
