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Deviled Eggs
A great Appetizer or compliment to any Buffet Table.
Difficulty: Beginner
Cuisine
American
Keyword
Appetizers, Misc.
Method
Stove Top
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Assembly:
10
minutes
minutes
Servings
16
Equipment
Medium Pot
Pastry Bag with Flutted Tip
INGREDIENTS
1x
2x
3x
8
Eggs
-
hard boiled - sliced lengthwise
¼
tsp.
Salt
Yolks from eggs
-
mashed
3
Tbsp.
Vinegar
2
Tbsp.
Butter
½
tsp.
Mustard
Mayonnaise
-
as needed
Paprika
-
for garnish
INSTRUCTIONS
Place raw eggs in a pot of
Tap Water.
Bring to a rapid boil, then turn off the heat and let sit for
10 Minutes Minimum.
Transfer eggs to an ice bath and peel as soon as they are cold.
Slice in half, lengthwise and reserve Yolks.
Beat butter, mustard, salt and vinegar together.
Add egg yolks and mix well.
Add mayonnaise 1 Tbsp. at a time to adjust creaminess to your preference.
Fill egg halves using Pastry Bag and sprinkle with paprika as a garnish.
Serve immediately or refrigerate (in a sealed container) for up to 48 hours.
Notes
Use a Pastry Bag with a Flutted Tip to fill for a pro touch.
Submitted by
Sue Zuraw
of Campbell
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