Delicious Deviled Eggs
Mar 27, 2015 10:48AM ● Published by Brandi Barnett
What's Cookin'April 2015
By Lana Granfors
Photo: Kara Stewart
If you have an Easter egg hunt planned this month, you’ll no doubt have lots of colorful, hard boiled eggs on hand. A classic way to use them is to make this quick and creamy recipe for Deviled Eggs. They are perfect for your Easter table or a great crowd-pleasing party snack - easy and delicious!
There are traditional recipes for deviled eggs, but I like to use horseradish instead of hot sauce and champagne vinegar instead of white vinegar. Add to other ingredients and you will have a go-to recipe that everyone loves. You may already have a fail-proof method of boiling eggs that works for you. If not, I have boiled a lot of eggs and have been happy with the recipe’s method.
To make them pretty, try piping the mixture using a decorating tip. Otherwise, just spoon into the eggs. Top with a caper and a sprig of dill… voila... great eggs!
¼ cup mayonnaise
1 tsp. champagne vinegar
½ tsp. horseradish or to taste
1 tsp. yellow mustard
Salt and freshly ground black pepper to taste
For perfect boiled eggs, place eggs in a single layer in a saucepan and cover with 1 ½ inches of cold water. Bring to a full boil, cover, turn the heat to low, and cook for 10 minutes. Remove from heat, drain and fill saucepan with cold water, changing out as needed to keep the eggs in cool water. Let eggs rest for at least 5 minutes in the cool water.
Tap eggs to crack shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise. Remove the yolks to a medium bowl, and place the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, horseradish, mustard, salt and pepper, and mix well.
Depending on the desired texture, adjust the mayo and vinegar and mix. Evenly disperse heaping teaspoons of the yolk mixture into the egg white halves. Or, for piping, add more mayo and whip with an immersion blender. Place mixture into a piping bag fitted with a cake decorating tip and pipe mixture into the eggs. With either method, sprinkle with paprika, top with a caper and a sprig of dill. Enjoy!
TOTAL TIME: 30–35 minutes
PREP: 10–15 minutes
COOK: 20 minutes