Make the most delicious deviled eggs this Easter.
Do your deviled eggs right this Easter! You only need a few ingredients, one bowl, one beater, one bag, and one tip for the bag.
Si Foster shares her recipe and tips for the best deviled eggs. The most important rule when making deviled eggs is to not overcook the egg. She recommends using the Instant Pot for foolproof and mess free hard-boiled eggs.
Classic Deviled Eggs
- one dozen large eggs preferably a few days old
- 1/2 to 3/4 cup mayo not low fat I like Best Foods or Hellman’s
- 2 teaspoons yellow mustard
- salt and white pepper to taste
- paprika for top of eggs, optional
- pastry or plastic bag and 1 large star tip
- Carefully place the eggs in a pan large enough to hold all of the eggs. Cover with cold water about 2 inches above the eggs. Heat over medium high heat until the water boils. Boil for about 1 minute. Remove pan from heat, cover and let sit for 10-12 minutes. Rinse eggs with cold water, until eggs are cool enough to handle. Drain water, crack the eggs and remove all shells. Discard shells. Unless you are Martha, and are making a craft for a centerpiece out of egg shells.
- After peeling, cut the eggs in half with a sharp knife.
- Gently scoop out the yolk into a deep bowl. You will want a large, deep bowl so when the yolks are beaten, they don’t spill over the edge of the bowl.
- Place the whites on a platter, or dish to transport the eggs (see below).
- After all of the yolks have been removed, gently grate the egg yolks against the grate on a box grater. Add 1/2 cup of mayo, 2 teaspoons mustard, salt and pepper to the yolks. On low speed, beat the yolks just until smooth. If the yolks are not creamy enough, add additional mayo a little at a time, until the mixture will adhere to a spoon, but not fall off the spoon if turned upside down. If the mixture is too runny, it will not sit up well in the egg white. Taste the filling and add more salt and pepper if necessary.
- Fit the end of the plastic bag with a star tip. Cut the end of the plastic bag off, so the end of the tip is exposed. Roll the end of the bag to the outside, so the inside of the bag is exposed as much as possible, making the bag easier to fill. Use a large spoon and fill the bag with the egg yolk mixture, Spooning the filling into the bottom of the bag. When finished, unroll the edges of the bag and fold the bag down and let any extra air out of the bag, so the filling is ready to be squeezed out of the bottom of the bag.
- Using a swirling motion, fill the eggs with the yolk mixture. Repeat until all of the filling is gone. Sometimes, I have an extra white, or two.
- Sprinkle with paprika if you like.
- Serve or refrigerate up to 24 hours before serving.