Quick Fix: Deviled Eggs

Deviled eggs are delicious. Before posting this, I thought "should I put an Italian twist on this dish?" and then I decided no because deviled eggs are awesome in their own right, and they don't need any twists, really. There was one disagreement with the eggs, though, and since I couldn't get it out of my head, I thought I would share: my mother doesn't think they are a "quick fix."

No, my mother thinks deviled eggs are "hard." I believe that this speaks more to her own decline in culinary arts than anything else, (sorry ma!) because this dish is easy! But I will let you form your own opinion on the matter because I am not here to tell you what to think, only how to cook.

Let's get to it.

Start with 6 eggs, put them in a pan, cover with water and bring the water to a boil. 

Once it's boiling, cover.... 

And remove it from the heat. Set a timer for 20 minutes and let the eggs go. By the end of 20 minutes hopefully you will have made a drink for yourself, and the eggs will be hard cooked! 

A great time saving tip is to do this in the morning and then just sit your eggs in the fridge. When you are ready to make them for an appetizer or for lunch, then they are chilled. This same effect can be reached by  running them in cold water, though, so if you are short on time don't worry! 

Egg peeling trick: 
crack the bottom and tops of the egg on a hard surface..... 

And peel from there... so easy! 
Be sure to rinse your eggs to get off any shell danglers! 

Then slice... 

And remove the yolks. (Put your whites on a serving platter) 

You need mayo and mustard
And not that I am endorsing these brands or anything of the sort, but they make a nice pair, don't they?! 

Add your buddies to the yolks 

Mash with a fork to combine 

Re-stuff your whites 

Apply secret weapon in lieu of paprika 

Marvel at the eggs-cellence! 


Time: 45 minutes | Makes 12 eggs | Difficulty Level: Easy 

You will need:

6 eggs
2 tablespoons mayonnaise 
1 tablespoon mustard 
Old Bay to sprinkle 


Place your eggs in a medium sauce pan and cover with water. Bring to a boil over high heat. 

Once boiling, cover, and remove from heat. Let them sit for 20 minutes, then drain the water off the eggs. 

If you have time, go ahead and pop the eggs in the refrigerator until you are ready to use them. If not, run them under cold water until they are cool enough to handle. 

Remove the shells from the eggs, and rinse each egg under cool water to rinse off any excess shells. 

Cut each egg in half and remove the yolks, placing them in a medium bowl. Place the whites on a serving platter. 

To the yolks add the mayo and mustard. Using a fork, mash up the yolks and combine them with the mustard and mayo until it is smooth. 

Refill the whites of the eggs with the yolk mixture. 

Sprinkle with Old Bay seasoning, and serve to eager eaters! 

1 comment:

  1. Always chic always a classic..We culinarians surely all agree that the deviled egg will always have a place... ie; Deconstructed egg salad.Plus, plates were made specially just for this food item.