Zesty Deviled Eggs Recipe

Deviled Eggs Recipe

Round of applause for me finally being able to successfully make a full tray of deviled eggs! Every other attempt before this has resulted in me giving up and smashing them into a quick egg salad instead. I never realized how hard it was to peel a dang egg. They would constantly fall apart as I peeled them. And let’s face it, broken egg whites do NOT make for very attractive deviled eggs. Luckily, after several attempts of trial and error, I’ve finally mastered the art of peeling an egg. I’ve compiled a list of my top tips that will hopefully help you get that darn shell off!


TIPS FOR PEELING A HARD BOILED EGG

  • Place the eggs into a large pot of water and bring to a rapid boil. Keep the eggs at a boil until you see at least 1-2 eggs “crack.” This is always the method I use to ensure the eggs are cooked to perfection. I don’t cook them for a set amount of time but if I were to guess it takes about 20-30 minutes for at least one egg to crack. This is assuming you have approximately 15 eggs in the pot. I find that cooking the eggs until they crack ensures that they are cooked through making them shrink just slightly enough to pull away from the hard shell.​​
Deviled Eggs Recipe
  • After boiling, immediately place the eggs under a steady stream of cold water. You can keep the eggs in the pot and let the cold water from the faucet run over them. Make sure to keep them under the water for at least a few minutes before starting to peel them to give them a chance to cool down sufficiently. It not fun trying to peel a burning hot egg! Plus, the cooler they are the better chance of the skin not sticking to the shell when you go to peel it.

CRACKING & PEELING THE SHELL

  • When it comes to actually peeling the egg, I do something a little unconventional. I like to crack the egg ALL OVER. I gently tap the egg on the counter several times turning it along the way until the whole egg is covered in cracks. It’s not a mandatory step but, in my experience, it’s ALWAYS accomplished a clean peeled egg.
  • Lastly, when you first break into the shell and try to pull it off the egg, you’ll notice there’s a thin, rubbery layer underneath. If you’re able to get a good handle on that layer, you can peel the whole shell off in one go!
Deviled Eggs Recipe
Deviled Eggs Recipe

ZESTY DEVILED EGGS RECIPE

Just take your time, peel carefully and even if a few eggs fall apart along the way, they won’t go to a complete waste. You can use the broken eggs in your filling for some extra flavor. Once you get the egg peeling out of the way, the rest of the recipe is pretty straight forward. Read on for the full Deviled Eggs recipe. And definitely leave me a comment on your best egg-peeling tips!


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Zesty Deviled Eggs Recipe

Course: Sides & SaladsDifficulty: Medium
Servings

30

deviled eggs
Prep time

15

minutes
Cooking time

30

minutes
Calories

63

kcal

The classic appetizer for any party! These deviled eggs are loaded with a zesty flavor. Top them off with a slice of pickled jalapenos and call it a day!

Ingredients

  • 15 eggs

  • 1 cup mayo

  • 1 tsp vinegar

  • 2 tsp mustard

  • ¼ tsp black pepper

  • ¼ tsp salt

  • ½ tsp paprika (plus more to sprinkle on top)

  • 2 pickled jalapenos (optional for topping)

Directions

  • Place all the eggs in a pot of water making sure they are completely immersed. Boil the eggs for about 30 minutes or until they start to crack
  • Drain the eggs and immediately run cold water on them. You can keep the cold water running over them while you peel them
  • Once all the eggs are completely peeled, place them on a paper towel to absorb all the excess water
  • Cut each egg in half and remove the yolk. Place all the yolks in a separate bowl and set the white egg halves in a casserole dish lined with more paper towels
  • Break apart the egg yolks by smashing with a fork until they are all completely crumbled
  • Add the mayo, vinegar, mustard, black pepper, salt and paprika to the bowl with the egg yolks. Using a mixer, beat on low until everything is blended well and has a thick, creamy consistency
  • Scoop about 1 Tbs of the filling into each of the egg halves (or you can use a pastry bag if you prefer). Sprinkle with paprika as desired
  • If you’d like to top some of them with the pickled jalapenos, cut up the jalapenos and place a slice on top of each deviled egg
  • Store in fridge until ready to serve 

Notes

Nutrition Facts

30 servings per container


Calories63

  • Amount Per Serving% Daily Value *
  • Total Fat 4.9g 8%
    • Saturated Fat 1.1g 6%
  • Cholesterol 84mg 29%
  • Sodium 106mg 5%
  • Amount Per Serving% Daily Value *
  • Potassium 33mg 1%
  • Total Carbohydrate 2.2g 1%
    • Dietary Fiber 0.1g 1%
    • Sugars 0.7g
  • Protein 2.9g 6%
  • Calcium 1%
  • Iron 3%
  • Vitamin D 39%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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