Go Back
Print
Deviled Eggs Recipe

Deviled Eggs

Course Appetizer
Cuisine American
Keyword appetizer, breakfast, brunch, party food, meatless
Prep Time 5 minutes
Cook Time 10 minutes
waiting to cool 10 minutes
Total Time 15 minutes
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 6 large eggs
  • ¼ cup Mayonnaise with Olive Oil
  • 1 tablespoon  vinegar
  • 1 teaspoon yellow mustard
  • Salt approx. 1/8 tsp. Or to taste
  • 1/4 teaspoon Cayenne pepper

Garnish option:

  • Toasted sesame seeds
  • Cayenne pepper or smoked paprika
  • Chopped scallions or chives

Instructions

  1. Put the eggs in a single layer in a pot and cover with cold water to an inch and a half over the eggs. Let the eggs boil on a medium high heat for 7-10 minutes. After 7-10 minutes, move the pot from the burner on the side, and let the eggs stay in the pot covered for the next 5 minutes. Drain the hot water, and replace it with cold. Try to cool down the eggs in cold water for a few minutes, changing the water more than several times. Once cool enough to the touch, peel the eggs under cold running water. *Often I break the egg shell and drop back in the cold water, leaving them for a few minutes for easier peeling.
  2. Slice each egg in half lengthwise with a knife, starting from the round end and go to the tip. Pop out the yolks into a mixing bowl and put whites aside.
  3. Add the mayonnaise, vinegar, and mustard in a bowl. Use an electric mixer or mash the yolks using a fork until it is well combined, then taste (add Salt to taste). If the mixture is too thick for you, add a little more mayo. Then I push the mixture through a sieve or small-holed colander to get out any remaining yolk-lumps. This is optional if you actually like the lumps.
  4. You can just spoon into the whites, but filling egg whites using a pastry bag is so much prettier. In that case, fill a pastry bag with the egg yolk mixture, use star tip and pipe into the center of the whites.
  5. Garnish Deviled Eggs just before serving.