Deviled eggs are a staple at a church potluck, a party or a picnic. This is a really simple and easy recipe. Here is a tip. Fresh eggs are not great to use for boiling the eggs and they do not peel easy at all. The eggs will look horrible. The few times I did try to boil a fresh egg ended up in the treat pan for the girls (Hens) – shells included.
Now, getting back to the recipe, I have finally after many years of cooking figured out how to boil an egg correctly. I want the bright yellow yolk. I do not want to see a gray/green ring around the yolk when I cut it open. This means the egg was overcooked. Here is a link to a list of mistakes to make when boiling an egg.
I place about 6 eggs in a medium to large pot with cool water. I use enough water to cover about an inch. Do not over crowd the eggs in the pot; make sure there is enough room for them to float around. I add a little salt. You can search different options but this is what I do.
Once the water is boiling, I take off of the stove and cover. I let it sit about 17-20 minutes. Once my timer goes off I add cool water and few pieces of ice. I want to stop the cooking process. Once cool to touch but still warm I peel the eggs. Some might wait until cool completely and cold. This just works for me. I slice and add egg yolks to a bowl. I use a fork to mash up the egg yolks. I add vinegar, salt, mayonnaise and paprika. Mix well. I use the back of a spoon and mash out any remaining lumps I see. I use a pastry bag to fill the eggs. If you do not have a pastry bag, a freezer zip loc bag works too. Sprinkle to eggs with a little paprika, if desired.
- 6 Eggs
- Sprinkle of Salt
- 1 Teaspoon Vinegar
- Sprinkle of Paprika
Boil eggs and peel. Mash the egg yolks and add vinegar, salt, paprika, and enough mayo to make a thick paste. I will add by rounded teaspoon. I do not want to add too much, it can become too thin. I want to add a little at a time to prevent from adding too much.
Once you have mixed all together, add to a pastry bag and add to the eggs. Cover and chill until ready to serve.
**Tip – I cook 1 or 2 extra eggs than what I need just to make more of the mixture and in case one of the eggs breaks.