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Classic Deviled Eggs Recipe


Classic Deviled Eggs Recipe – If you’re looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives).

They are a simple and spectacular addition to a holiday table.

How Long to Boil Eggs for Classic Deviled Eggs Recipe

How to Make Hard-Boiled Eggs (or Hard-Cooked) on the Stove

You’re not technically boiling the eggs, so hard-cooked eggs is the more accurate term, but you are bringing water to a boil. Whatever you call it, here’s how to do it.

Place eggs and water in a saucepan: Arrange the eggs in a single layer in a 3-quart saucepan so they cook evenly. Add enough cold water to cover the eggs by 1 inch.

Bring water to a boil: Heat saucepan over medium-high heat until the water comes to a rapid boil (water will have large, rapidly breaking bubbles).

Remove from heat and leave covered for 10 – 14 minutes depending on moist to dryer yolk), then rinse under cold water continuously for 1 minute.

Immediately remove pan from heat.

Drain the eggs, place them in ice water until cool enough to handle; drain again.

Crack egg shells and carefully peel under cool running water.


Classic Deviled Eggs Recipe

Rinse eggs with warm water, and place in a small saucepan.

Cover with cold water, place the pan over medium-high heat and bring to a boil.

Turn off heat, cover and let sit for 10-12 minutes.

Drain, rinse under cold water and peel.

Cool in the refrigerator, loosely covered, for 15 minutes.

Halve eggs lengthwise, and carefully scoop out yolks.

Place yolks in a bowl, and mash with a fork.

Add mustard, Tabasco, salt, pepper and snipped chives.

Stir in mayonnaise.

Fill each egg white with about 1½ teaspoons of the egg-yolk mixture and dust the top with paprika.

Arrange in a spoke design on a platter; garnish with whole chives.

Classic Deviled Eggs Recipe

6 large eggs
1 teaspoon Dijon mustard
1 to 2 dashes Tabasco sauce, to taste
Salt, to taste
¼ teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives
3 tablespoons mayonnaise
Paprika, for garnish
Whole fresh chives, for garnish

Classic Deviled Eggs Recipe – Peeling Hard Boiled Eggs

Classic Deviled Eggs Recipe – Peeling hard boiled eggs can be frustrating and time consuming.

Here are a few simple tips to make easier.

Crackle the egg all over by tapping it on your counter.

Roll the egg gently between your hands to loosen the shell.

Peel the egg starting at the large end. If you hold the egg under cold running water or dip it in a bowl of water this will help remove the shell.

When hard boiling eggs always use eggs that have been in the fridge a few days as they are easier to peel than fresh eggs.

Classic Deviled Eggs Recipe – Keep hard boiled eggs refrigerated in their shell and use within one week.

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