Serves 6
134 cal · 40 min
Deviled Eggs
Recipe GLPRcd597c0abb8b11
A classic appetizer featuring creamy egg yolk filling piped into tender egg white halves. These tangy, savory bites are perfect for parties, potlucks, or a simple snack.
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Ingredients
6 large eggs
1/4 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions
Wash your hands thoroughly with soap and clean water before beginning.
Place the 6 large eggs in a saucepan and cover completely with cold water.
Set the saucepan over high heat and bring the water to a rolling boil.
Once boiling, reduce the heat to low and simmer gently for 15 minutes.
Remove the saucepan from heat and immediately transfer the hot eggs to a bowl of ice-cold water. Let them cool for at least 5 minutes, then gently crack and peel away the shells under cool running water to make peeling easier.
Refrigerate the peeled eggs until you are ready to assemble the deviled eggs.
Slice each cooled egg in half lengthwise using a sharp knife.
Carefully remove the yellow yolk from each egg half and place all yolks in a small bowl. Set the empty egg white halves aside on a serving platter.
Add the mayonnaise, salt, and black pepper to the bowl with the yolks.
Mix the yolk mixture thoroughly with a fork or whisk until it reaches a smooth, creamy paste consistency.
Spoon or pipe the yolk mixture evenly into each reserved egg white hollow.
Refrigerate the assembled deviled eggs for at least 30 minutes before serving to allow the flavors to blend and meld together.
