Deviled Eggs
Deviled Eggs are the perfect appetizers for any Spring celebration like Easter, May Day, Mother’s Day or even as part of a brunch menu or afternoon tea. This recipe has a lot of flavor and you will get a perfect hard boiled egg each time if you follow the directions. No green circle around the yolk.
To make the hard-boiled eggs. Place the eggs in a large saucepan. The saucepan should be large enough to place the eggs in a single layer. Cover the egg with cool water. Bring the water to a boil over medium-high heat. When the water has reached a boil, remove from the heat. Let the eggs sit in the water for 12 minutes.
Once the timer goes off, drain and allow cool running water to run over the cooked hard-boiled eggs. Tap each egg on top and sides. Peel the eggs.
Refrigerate the eggs for a minimum of 2 hours. Remove the hard-boiled eggs from the refrigerator. Cut the eggs in halves lengthwise. Remove the yolks from the eggs and place the egg yolks in a large bowl. Set the egg whites aside for serving.
Break up the egg yolks with a fork. To the egg yolks, add the mayonnaise, sour cream, Dijon mustard, mustard powder, Worcestershire sauce, Tabasco sauce, crushed parsley, kosher salt, and freshly ground black pepper. Mix thoroughly with a hand held blender. Mixture should be creamy without any significant lumps. You want to make sure the mustard powder is completely mixed throughout.
Add in the minced shallots. Mix well.
Spoon or pipe the filling with a star tip into each egg white half. Mound as if you would be looking at a whole egg yolk.
Keep the eggs refrigerated until served. Dust each top with a little paprika and chives. You could also top with dill, other fresh herbs or even drained, crumbled bacon.
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Deviled Eggs
Equipment
- Large Pot
- Mixing Bowl
Ingredients
- 18 Eggs
- 9 Tblsp Mayonnaise
- 1 Tblsp Sour Cream
- 2 tsp Dijon Mustard
- 1-2 tsp Dry Mustard Powder
- 1/2 tsp Worcestershire Sauce
- 1-2 dashes Tabasco Sauce
- 1/2 tsp Dried Parsley crushed
- 1/2 tsp Kosher Salt
- 1/4 tsp Freshly Ground Black Pepper
- 1 Shallot, small-medium finely minced
- Paprika
- Chives sliced thin
Instructions
Hard Boiled Eggs
- Place the eggs in a large saucepan. The saucepan should be large enough to place the eggs in a single layer.
- Cover the eggs with cool water.
- Bring the water to a boil over medium-high heat. When the water has reached a boil, remove from the heat.
- Let the eggs sit in the water for 12 minutes.
- Once the time goes off, drain and all cool running water to run over the cooked hard-boiled eggs.
- Tap each egg on top and sides. Peel the eggs.
- Refrigerate the eggs for a minimum of 2 hours.
Deviled Eggs
- Remove the hard-boiled eggs from the refrigerator. Cut the eggs in halves lengthwise.
- Remove the yolks from the eggs and place the egg yolks in a large mixing bowl.
- Set the egg whites aside for serving you can place them in a Deviled Egg container, platter, tray.
- Break up the egg yolks with a fork.
- To the egg yolks, add the mayonnaise, sour cream, Dijon mustard, mustard powder, Worcestershire sauce, Tabasco sauce, crushed parsley, kosher salt, and freshly ground black pepper.
- Mix thoroughly with a hand-held mixer. Mixture should be creamy without any significant lumps. You want to make sure the mustard powder is completely mixed throughout.
- Add in the minced shallots. Mix well.
- Spoon or pipe the filling with a star tip into each egg what half. Mound as if you would be looking at a whole egg yolk.
- Keep the eggs refrigerated until served. Dust each top with a little paprika and chives.
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