Deviled eggs, deviled eggs, every one loves deviled eggs. There are a million ways to make them, and none of them are wrong - but sometimes people add ingredients that just don’t belong. The secret is in boiling the eggs just so - cold water over eggs and bring to a boil real slow. Then turn the heat off and let sit for 10 minutes. Drain and cover with cold water and ice until it’s cooled off enough you can peel the eggs well. Rinse them in cold water to remove left over shell. Smash together with equal parts yolk and mayonaisse - a dash of pickle juice makes them amaze. Pipe it back into the white and top with paprika. It’s a traditional deviled egg that’s hard to beat - a.
Simple Deviled Eggs
6 eggs, hardboiled
1/4 cup mayonaisse
1 tbs pickle juice
salt & pepper
paprika
STEP 1
Pop eggs into a pan and cover with water. Bring to a boil. Then turn off the heat. Let rest 10 minutes.
STEP 2
Drain boiling water and cover eggs with ice and very cold water. Peel the eggs.
STEP 3
Slice the eggs in half and pop out the yolk. Save the white on a plate - and clean them up so they don’t have tiny bits of yolk on them.
STEP 4
Mash together egg yolks, mayonaisse, and pickle juice. Season with salt and pepper.
STEP 5
Pipe the yolk mixture back into the whites and sprinkle the tops with paprika.
