Simple Deviled Eggs
One of the best and easiest appetizers or snacks to make is Simple Deviled Eggs. There are as many ways to make them as there are cooks. Some people add in pickle relish, jalapenos, or olives, but my favorite is a no-fuss version.
Ingredients
- 6 eggs
- ¼ cup mayonnaise
- 2 Tablespoons yellow mustard
- 1-2 teaspoons pickle juice or apple cider vinegar
- salt and pepper to season
- smoked paprika to sprinkle on top
- bacon crumbles 1-2 slices, cooked and cut
- 3-4 chive sprigs to garnish
Instructions
- Place the eggs in a pot of water and allow the water to come to a boil. Boil the eggs for 10 minutes. Immediately drain the boiling water off and fill the pot with cold water and ice. Let the eggs cool for 5 minutes, then peel them. The sooner you can peel them, the better so that the yolks don't turn grey. See Notes for how to steam rather than boil.
- Slice the eggs in half horizontally. Put the yolks in a bowl and the egg whites on a deviled egg tray. If you don't have one, lay some microgreens, green leaf, or butter lettuce leaves on a plate or platter and arrange the deviled eggs on them. So pretty.
- Break the yolks up with a fork, a ricer, or a vintage pounder, then mix with the mayonnaise and mustard. Add salt and pepper to taste. Add enough pickle juice to loosen it up, but not so much as to make it runny. Using a teaspoon, spoon the yolk mixture into the egg white halves.
- Sprinkle the tops with smoked paprika, place some bacon crumbles on each egg, and top with chives sprigs.
Notes
Steaming is another convenient method to cook eggs and seems to make them easier to peel. You can do this on the stove or in the InstantPot. Put them in a steamer in a pot (or in the InstantPot), put 1-2 inches of water in the bottom, and bring to a boil. On the stove, leave them for 10 minutes. In the InstantPot, set it to manual for 5 minutes, and release the pressure. Immediately put them in cold water and ice to cool down, then peel.
Tried this recipe?Let us know how it was!