After trying multiple cooking techniques to make deviled eggs this recipe is by far the superior method. It is consistent and seems to keeps that weird green yolk thing from happening. This is the perfect "basic deviled egg recipe". Goes great with any picnic food. In my opinion almost everything goes with eggs.
Place eggs in large pot in a single layer. Fill with enough cold water to cover the eggs an inch deep. Bring to a boil, then remove from heat and cover for 18 minutes.
Place pot under cold running water until the eggs have cooled enough to handle, about five minutes. Drain water and remove eggs from shells. Cut eggs in half lengthwise. place in egg tray or dish, set aside.
Remove all the egg yolks and place in a mixing bowl. Using a fork or wire whisk, mash yokes until smooth. Place a small amount of the mayonnaise in the yolks and mix to help it become smooth. Mix with remaining mayonnaise, vinegar, mustard and salt. Fill egg whites with mixture and sprinkle with paprika.
Ingredients
Directions
Place eggs in large pot in a single layer. Fill with enough cold water to cover the eggs an inch deep. Bring to a boil, then remove from heat and cover for 18 minutes.
Place pot under cold running water until the eggs have cooled enough to handle, about five minutes. Drain water and remove eggs from shells. Cut eggs in half lengthwise. place in egg tray or dish, set aside.
Remove all the egg yolks and place in a mixing bowl. Using a fork or wire whisk, mash yokes until smooth. Place a small amount of the mayonnaise in the yolks and mix to help it become smooth. Mix with remaining mayonnaise, vinegar, mustard and salt. Fill egg whites with mixture and sprinkle with paprika.
