DEVILED EGGS | Recipe & How to Peel Easy!
I will teach you how to boil the perfect egg, tips and tricks to peel it easy, and then a delicious recipe for my signature deviled eggs.
DEVILED EGG RECIPE:
Ingredients:
7 large eggs (I love Vital Farms eggs!)
2 T capers, drained
1 T lemon juice
1 T dijon mustard
2 T mayo
1/2 tsp smoked paprika
1/2 tsp hot sauce (Tabasco or Cholula)
HOW TO
Bring a large pot of water to a boil with 1 T vinegar (white distilled, apple cider, or can even use lemon juice) + 1/2 tsp baking soda. THIS IS WHAT MAKES THE EGGS SUPER EASY TO PEAL!
Gently add eggs using a large spoon and set a timer for 12 minutes
Using a large slotted spoon, remove eggs and put directly into an ice bath (large bowl filled with mostly ice and just covered with water)
Let cool completely
Peel under cool running water and pat dry
Cut eggs in half lengthwise and wipe the knife with a damp paper towel in between cutting each egg to keep the egg whites looking nice and clean
Carefully pop the egg yolks out and place into a food processor or blender along with the remainder ingredients. I boil 2 extra eggs just for the filling, so can discard 2 of the egg whites, or chop up for a salad the next day.
Pulse until smooth or can leave chunky if you would like!
Scrape out the filling and place into a piping bag.
Trim the tip of the piping bag (careful not to cut off too much!) and using a circular motion, fill each egg white.
Top with just a sprinkle of paprika by taking a tiny pinch and just throwing it at the top of each egg. Sprinkling it might cause large chunks, so I like the little poof of paprika that comes from throwing it.
Serve immediately or chill in your refrigerator until you are ready to serve.
I like to make the same day as the eggs begin to get watery after a day.
Enjoy!!