CLASSIC DEVILED EGGS

Classic Deviled Eggs have always been hit or miss for me.

But when they’re “hit” and good, they’re SO DAMN GOOD! It’s like you can’t get enough. One’s not enough, two’s a great taste, then you’re on three, and then six later it’s like OMG THESE ARE THE BEST.

You feel me?

They’re creamy and salty and kind of taste just like the best Egg Mayo recipe I make literally all the time. But spicier and a little more vinegary. And just in general a-m-a-zing!

That was literally me last year at Christmas with my Aunt’s famously delicious Deviled Eggs. I could not stop eating them. And then I had a thought that I had never actually made my own. Just always thoroughly enjoyed others that were made by friends and family.

So then it was time to find the BEST recipe and get to creating. And to use the *secret ingredient* that make these so delectable and all the tips from my Aunt!

Keep reading to find out the secret ingredient to these beauties and trust me it is the reason this is the recipe I’m sharing with you.

Peep these incredible Classic Deviled Eggs with creamy delish eggy insides sprinkled with paprika (and salt & pepper individually for an even better taste!).

It’s all about the flavor and the little bit of punchy vinegar from the dill relish mixed in.

CLASSIC DEVILED EGGS

January 16, 2020

by Amber Knight Uzzell

Category APPS

Persons

24

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Notes

INGLEHOFFER GERMAN SWEET HOT MUSTARD=SECRET INGREDIENT
SALT & PEPPER EACH DEVILED EGG INSTEAD OF ADDING TO THE MIX FOR A MORE PERFECT TASTE

Ingredients

• 12 EGGS
• 1 HEAPED TABLESPOON GERMAN SWEET HOT MUSTARD (SECRET INGREDIENT!)
• 1/3 CUP MAYO
• 1 HEAPED TEASPOON DILL RELISH
• SEA SALT & FRESH BLACK PEPPER
• PAPRIKA FOR GARNISH

Instructions

1. BOIL WATER UNTIL BUBBLING
2. ADD EGGS SLOWLY AND COVER, TURN OFF AND LEAVE EGGS FOR 15 MINUTES
3. REMOVE AND COVER WITH COLD WATER, LEAVE FOR 15 MINUTES AND CHANGE WATER IF NECESSARY
4. PEEL AND CUT IN HALF, GENTLY REMOVE YOLKS AND PLACE IN A BOWL
5. MASH WITH A FORK UNTIL SMOOTH
6. ADD MAYO, MUSTARD, RELISH, S&P (OR SALT & PEPPER INDIVIDUALLY AT THE END)
7. PLACE PIPING TIP IN THE CORNER OF THE ZIPLOC FIRST, CUT AND SLIGHTLY PUSH THROUGH
8. ADD EGG MIXTURE INTO AND PUSH DOWN, TWIST TOP AND PIPE INTO EGG HALVES
9. SPRINKLE WITH PAPRIKA (AND S&P IF NOT IN THE MIXTURE)
10. REFRIGERATE FOR 2 HOURS AT LEAST

Tags

DEVILED EGGS,

diy,

eggs,

spicy

https://www.ambslovesfood.com/classic-deviled-eggs/

These Classic Deviled Eggs were piped with a #21 baking Wilton piping tip and ziploc bag but totally not necessary! You can also just use the ziploc bag with a small sliced hole and without the piping tip.

Much love,