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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Deviled Eggs

Ahh, deviled eggs. How I love thee. Saturday night my Dad hosted a cookout for many of Ben’s family members. My dad is quite a grill master, and made an enormous amount of steak for everyone. He made chicken sausage for me since I don’t like steak, but I heard the steak was good :) He also made corn on the cob and baked potatoes. I decided to make deviled eggs because as far as I am concerned, no cookout is really complete without them.

This is a classic deviled egg recipe. I have found that mixing the yolk mixture with an electric mixer rather than a spoon or fork does a much better job getting lumps out, creating a smoother texture. I use light mayo rather than regular to make them a little bit healthier. The mechanical pastry bag is a great tool to make regular old deviled eggs look a little nicer than normal. The recipe is from Williams Sonoma (surprise, surprise) and makes 8 deviled egg halves. It is very easy to multiply to make larger quantities.

Deviled Eggs
Ingredients:
4 eggs
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
8 small pinches of paprika

Directions:
Put the eggs in a saucepan and fill half full with water. Set over medium heat. When the water bubbles gently, reduce the heat to low and cook for 15 minutes.

Remove the saucepan from the heat and place it in the sink. Run cold water over the eggs until both the water and the pan feel cool. Let the eggs cool in the water for 10 minutes.

When the eggs are cool enough to handle, take them out of the water. Roll each egg on the work surface to crack the shell. Carefully peel off the eggshell.

Put the eggs on a cutting board. Using a sharp knife, cut each egg in half lengthwise. Use a soup spoon to scoop the yolks out of the eggs and into the bowl. Put the egg white halves on a serving platter and set aside.

Add the mayonnaise and mustard to the bowl with the yolks. Use an electric mixer to mash them all together into a paste. Taste and season with salt and pepper.

Fill a mechanical pastry bag with the yolk mixture. Using a decorative tip, pipe filling back into egg white halves. Sprinkle with paprika.

  • Jigginjessica

    Those are the prettiest deviled eggs I have ever seen! Did you use your mechanical pastry bag? Yum!

  • Faye

    Your deviled eggs look gorgeous! Mine never look good. To get the lumps out of my egg yolks I use my oxo potato ricer :)