Easy Deviled Eggs
This fool proof method will result in perfectly cooked eggs!
Servings: 8
Equipment
- 4 quart pot
Ingredients
- 8 eggs
- 1/4 cup mayonnaise (may add or subtract 1-2 teaspoons based on your preference.)
- 1/2 teaspoon prepared mustard
- pinch of salt
- pinch of pepper
- ground paprika
Instructions
- Fill the pot half way with tap water. Do not add the eggs at this point, but do make sure the water will cover the eggs.
- Turn heat on high. Bring to a boil.
- Once water is at a rolling boil, add eggs with slotted spoon.
- Set timer for 12 minutes. The water will cool with the addition of the eggs. This is ok! 12 minutes, not a minute more.
- Remove and pour the boiling water out, immediately run cold water over the eggs. Allow to sit in cold water for 3-4 minutes.
- Crack and peel at this point. I usually start from the wider end of the egg. Here's a Pro Tip: Cracking the egg all over before actually peeling it off will help from accidentally gouging out a piece of egg white. Peel the shell under cold running water.
- Once peeled, set on paper towel to ensure no water remains. Allow to cool 30-60 min.
- Slice in half with a sharp knife. Yolk sticks to the blade, wipe off as you go. Empty yolks into a small bowl.
- Add mayo, mustard, salt, and pepper to yolks, mix thoroughly.
- I like to pipe the yolk mixture into the egg white halves, but you can use a spoon also.
- Sprinkle paprika over the top. Refrigerate 30 minutes or enjoy at room temp.