Deviled EggsJump to Recipe
Deviled Eggs … who doesn’t like them!? If you don’t, they are probably not made right! These are super simple but specific things matter when it comes to Deviled Eggs!
I have been making these for holidays for so many years now and I know if I showed up to a holiday without them .. I think there would be a riot! hahaha
The way I choose to boil my eggs helps significantly with the ease of peeling. You need to move quick and follow the directions exactly. Do not rinse eggs after peeling as you go as well, the colder the water gets the harder the eggs will be to peel. Rinse them all after you are done peeling.
Hellmann’s is also a must for me .. no other mayo!
Weber’s Horseradish mustard is also a must for me!
Paprika makes a huge difference in these as well!
Make sure you do not have any clumps, it is very important. Use a fork to make sure that you are blending everything well. No one wants clumps in their deviled eggs! This can take some time, be patient, it is worth it!
Refrigerating for an half hour or 2 makes a whole ton of a difference in taste with this as well!
- 6 Large Eggs
- 3 Tbsp Mayo
- 3 Tbsp Weber's Horseradish Mustard
- 1/2 tsp Paprika
- Sprinkle of salt & pepper
- Paprika to garnish on top
- Add eggs into pan and cover with water
- Bring to a boil and then reduce to a simmer for 10 mins
- Immediately remove water and replace with cold water and let sit for a minute or two.
- Immediately peel eggs and dry
- Mix together the mayo, mustard, paprika and sprinkle of salt & pepper
- Cut eggs in half and remove the yolk and place into the mayo mixture and stir well till no clumps are present any longer
- Once mixed well, add mixture into a zip lock bag and cut corner off and pipe into each egg
- Garnish with paprika
- Chill for at least 30 mins