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Traditional Deviled Eggs

Deviled eggs can be devoured by the dozen and are an easy dish to bring to any party!



Ingredients


12 large eggs

2 teaspoons Dijon mustard

1/3 cup mayonnaise

1 tablespoon minced shallot or onion

1/4 teaspoon Tabasco sauce

Kosher salt and freshly ground black pepper, to taste

Paprika, to taste


Directions


Steam the eggs:

(See how to steam hard boiled eggs.) Fill a saucepan with an inch of water and insert a steamer basket. Bring the water to a boil and place the eggs in the steamer basket. (If you don't have a steamer basket, you can just place the eggs directly in about 3/4 inch of water.)

Cover the pan and let the eggs steam from the boiling water for 17 minutes for 12 large eggs, or 15 minutes for 6 large eggs. Reduce cooking time by a couple minutes if using regular size (not large) eggs. Then shock with cold water and peel.


Prep the eggs:

Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.


Make the filling:

Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.


Pipe or spoon mixture into egg white halves:

Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika.




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