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Deviled Eggs Recipe

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This recipe for Deviled Eggs is from Tammy's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 eggs
2 Tbsp white vinegar
2 Tbsp mustard
3 Tbsp mayo
2 Tbsp apple cider vinegar
1½ Tbsp sugar
Paprika
Directions:
Directions:
Cover eggs with at least 1 inch of water over the top and set temperature to medium-high heat. When water begins to simmer/boil, add white vinegar and continue an EASY simmer (turn heat down a little if it's vigorously boiling, you want a slow roll) for 8 minutes (actual boiling stage).

Remove from heat and drain boiling water immediately. While in the pan, run cold water over the eggs for a couple minutes to cool. While eggs are still warm, remove the shells.

Slice lengthwise and pop the yolks out of the eggs into a small bowl, and the outer white on a plate or a deviled egg holder. Let cool.

Mash with a pastry cutter or fork, or for a creamier texture (my preference) use a mixer.

Add mustard, mayo, and sugar. Mix together well; add vinegar. Adjust to taste and texture. Texture should be soft and creamy. If mixture is too thick, add more vinegar.

Spoon egg mixture into a sandwich bag. Cut small corner off of the bag, and twist the bag so that no air remains.

Pipe mixture into eggs; sprinkle with paprika and refrigerate until use.
Number Of Servings:
Number Of Servings:
6-12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
So, the next time you set out to hard-boil eggs, add some vinegar to the boiling water and give them an ice-cold bath immediately after the timer beeps. You won't have to curse at your eggshells ever again.

 

 

 

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