I loved deviled eggs!
I have never made deviled eggs before, so I was rather excited when my cousin suggested we make deviled eggs and pumpkin muffins to take to Thanksgiving dinner as an appetizer. She came all the way from Los Angeles, just to teach me to make deviled eggs. Okay, she was here for Thanksgiving and to see family too, but I like to think she came just to teach me to make deviled eggs!
Before making them, I read a couple of ideas on Facebook, so I provided input to the process too!
Deviled eggs are so simple, I don’t know why I didn’t try to figure out how to make them a long time ago! And, they could very easily be made the day before and put in the fridge until it is time to serve them. We made them the morning of. The only part that took a while was peeling the eggs.Read More: Best Baked Beans Recipe From Scratch
- 12 eggs (makes 24 deviled eggs)
- 1 cup of Canola Oil mayo (you can use any mayo, but wow, I am hooked on the Canola Oil mayo!!)
- 1-2 Tbsp mustard (for taste, more or less depending on your preference)
- Boil the eggs for about 15 minutes.
- Constantly run cold water over the eggs until they are cool to the touch
- Peel the eggs
- Manly taught me they peel easier if doing it under cold water
- Cut the egg whites in half-length wise, trying not to cut the yolk.
- Take out the yolk.
- Use a potato masher to mash-up the egg yolks.
- Add mustard
- Slowly add the mayo until it has a creamy consistency
- Add pepper for taste
- Put the yoke mixture into a ziplock bag and seal the bag
- Cut off one lower corner of the bag
- Slowly pipe yoke mixture into each egg white
- Sprinkle paprika on each egg.
Next time, I will make more. Some people never got one, and I know some people had more than one!!!