Deviled Egg Recipe

This is my go-to recipe for deviled eggs. Most recipes only call for 6 eggs, that is NOT ENOUGH for basically any scenario unless you are sitting down and eating them by yourself LOL.

Also, I hate recipes that make you read 4 pages worth of stories before you get the recipe, so here you are!

Total Time: 1 hour (I am a slow-poke though and usually make these while drinking wine and doing other things to get ready for whatever occasion the eggs are for.)

Ingredients:

• 12 Eggs (White shelled eggs seem to peel best IMO)
• 1 cup Mayonaise
• 1 tablespoon White Vinegar (this isn’t required if you don’t like the zing it adds)
• 1/2 teaspoon Mustard Seed Powder (you can use yellow mustard instead if you prefer, use 1 tablespoon if using actual mustard)
• 1/2 teaspoon Freshly Ground Peppercorn
• 1/4 teaspoon Salt
• Paprika for Garnish

Additional Optional Ingredient:

• Bacon Crumbles

1Float test your eggs. Do so by submerging them in a cup or bowl of water. If the egg stays at the bottom it is typically good! If it floats to the top, DO NOT USE. This is especially helpful if using farm fresh eggs. Let the eggs sit on the counter for 15-30 minutes to slowly adjust to room temperature before cooking.

2Fill pot with water; enough that the eggs will have at least an inch of water over them once the pot is full. Bring to rolling boil. Add eggs to boiling water. Boil for 12 minutes. Immediately submerge in a bowl of ice water to stop them from overcooking. Peel your cooled eggs. After this step you can place the eggs in a ziplock bag and put them in the fridge if you don’t want to make the deviled eggs right away as they will only last 2-3 days in the fridge before they get dried out.

3Slice the eggs in half, lengthwise. Pop the yolks out into a mixing bowl. Place egg white halves on your serving tray, or aluminum tray, or whatever you are using to serve them out of. Place to the side for now, you won’t need these until later.

4Mash the yolks into a fine crumble with a fork. Add the mayonnaise, vinegar, mustard seed powder, peppercorn, and salt. Mix extremely well with a fork. (I prefer to mix by hand because a mixer gives it a funny consistency IMO.)

5Put the mashed egg yolk mix in a gallon bag (or you can use a sandwich bag in a pinch, you will just have to fill it more than once). Squeeze out as much air as possible while sealing. Cut off a small piece of one of the corners to use like a frosting bag. Squeeze yolk mix into egg white halves.

6Garnish with a little sprinkle of Paprika as desired.

Bonus ingredient: add chopped bacon or bacon crumbles to the top of the yolk mix.