Sunday Cooking - Deviled Eggs

Deviled Eggs are a party food staple! There is always someone to bring the Deviled Eggs to a party, and no party is complete without them. Even better, they are super simple to make!

This is a very simple recipe that you can leave as is or add you own twist on things!

What you'll need

Eggs (We used a dozen)

Mayo (We used Miracle Whip)

Salt and Pepper (To taste)

Garnishing:

Paprika (Traditional - Optional)

Olives (Optional)

The first step is to simply boil the eggs in a large pot of water (around 20 minutes for a hard boil). Drain the water and peel the eggs (we drain then rinse with cold water twice to make them easier to handle; whatever process you prefer is fine).

Once the eggs have cooled enough to handle, slice them down the middle (length ways). We did this directly on the platter and then arranged them.

Next, you will want to scoop out the yolks of each egg (you can add them back to the bowl you may have stored the eggs in after peeling). "Perfect" Deviled Eggs are usually creamy centered. This is mostly to make the eggs look good, it doesn't change the taste just the texture. To get the whipped and creamy effect you may want to try a hand blender or stand mixture and adding a little more mayo than you normally would. You can also mash the eggs by hand with a potato masher and add as much mayo as you need to make it smooth.

The next part is very optional and there is no wrong way. We find that the egg whites are bland, so we lightly salt them before filling; this is completely optional. Now to fill the eggs, again whatever way you prefer is fine. You can simply fill them with a teaspoon, or you can pipe them (with a piping bag or ziplock bag turned into a piping bag).

Traditionally, Deviled Eggs are garnished with a sprinkling (or more) of Paprika (or Smoked Paprika); this is optional. Depending on the person you can also top the eggs with a little extra something. (We have seen olives, slices of avocado, green onion, and even caviar.)