Classic Deviled Eggs are a hallmark of holiday food that the entire family can enjoy. Tasty, filling and fun to eat; these can be served as hors d’oeuvres or a finger friendly side during a family feast. Watch as these cute little snacks quickly disappear from the serving trey into the hands of the loved ones gathered at your table. Best served slightly chilled, Deviled Eggs add taste, color and flavor to the holiday table presentation.
The passing down of knowledge and traditions are the heart and soul of a Foodlicious experience. It’s so fun to watch the children help make these deviled delights with focus and anticipation as they dutifully follow every verbal instruction. These memories we create are for more than building a successful dinning experience, they are what will be the fabric of the apron strings that ties us to those we love and it starts in the kitchen. As a parent, I try to lead by example and remind my children that it is always polite to ask who wants the last Deviled Egg before grabbing it, but I highly recommended grabbing it and then asking, as they watch me eat the last one.
Watch the video, check out the instructions below and you will see my kitchen helpers demonstrating just how kid friendly this legacy item is to make. Hoping this finds you warm in the kitchen, surrounded by a team of your family contributors, while working as one. May you share a table of delicious food filled with comforting memories and may your next food adventure be ever so Foodlicious.
Ingredients
Place the eggs into a pot. Fill with water, make sure that the water is 1″ above the eggs. Add 1 tsp baking soda.
Turn to heat to high and bring it to a boil.
Remove the pot from the heat.
Crack and peel the eggs.
Slice the eggs in half (lengthwise) and remove the egg yolk.
Mash the egg yolks with a folk until finely pieces.
Mix/stir everything together until smooth.
Season with salt and pepper.
Sprinkle with paprika and serve.
Deviled Eggs
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp apple cider vinegar
- salt & pepper to taste
- 1 tsp baking soda
Instructions
- Place the eggs into a pot. Fill with water, make sure that the water is 1" above the eggs.
- Add 1 tsp baking soda (this will make the egg easier to crack).
- Turn to heat to high and bring it to a boil.
- Place the lid on (cover) and turn the heat to medium; cook for 1 minute.
- Remove the pot from the heat. Let the eggs sit inside the pot for 12 minutes.
- Run the eggs under cold water for 1-2 minutes.
- Crack and peel the eggs.
- Slice the eggs in half (lengthwise) and remove the egg yolk to a medium size bowl; repeat with the rest. Set the egg whites aside.
- Mash the egg yolks with a folk until finely pieces.
- Add mayonnaise, mustard and apple cider vinegar. Season salt & pepper to taste. Mix/stir everything together until smooth.
- Use a pipe (piping bag; star tip) or spoon egg yolk mixture back to the egg white halves.