Deviled Eggs

My kids not only love deviled eggs, they now love to make them too. My youngest made them for Easter and she is the one kid who doesn’t like to eat them. The rest I think could eat their weight in them.

Now I know everyone has a secret to making sure the shells come off smoothly, so they don’t look like someone has been hacking on them. My tip is LET THEM COOL COMPLETELY. Sorry, didn’t mean to yell. I still sometimes wait to the last minute and don’t allow them to cool, and every single time…. Hacked up eggs. Doesn’t matter if I add baking soda, vinegar, how we whack them… let them cool. When I remember, we make the eggs the day before and refrigerate them to peel and prepare the next day.

Deviled Eggs

Serving Size : 12 

Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method

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12 eggs

2-4 T mayonnaise , as needed to moisten yolk

mixture, do NOT add too much. You can

always add more as needed.

2 Tablespoons relish, add more as needed

paprika, for garnish

1 teaspoon Dijon mustard

Place eggs in cold water to cover eggs by 2” in a medium pot. 

Bring to a boil over medium heat. Reduce heat to low, cover and cook 5 minutes. 

Remove from heat and leave eggs in covered pot of hot water 15 minutes. 

Drain eggs, refill with ice water. Cool COMPLETELY. 

Remove shells. Rinse gently to make sure all shell fragments are washed away. 

Cut eggs in half lengthwise. Remove yolks. 

In small bowl, mash yolks and mix well with mayonnaise, relish and mustard. 

Fill eggs with yolk mixture. 

Sprinkle with paprika.