I’m not sure where Deviled Eggs got their name, because they taste like they came from heaven! Anyway, for those of you who don’t have a clue how to make these tasty little suckers, I’ve got your hook up!
The hardest part of making deviled eggs is simply boiling the eggs. Seriously. That’s it. So here is the easy way to hardboil the eggs:
- Place a dozen eggs in a large saucepan. Yeah, I said a dozen. Trust me, you’re gonna want them.
- Add enough cold water to cover the eggs by 1 full inch.
- Add two teaspoons of baking soda – this will help keep the shell from sticking to the egg!
- Turn the stove top on high, and bring the water to a boil.
- Remove from the heat source, let it sit for 2 minutes, then cool the eggs with cold water to stop them from cooking.
Now in addition to your eggs, you are going to need some mayonnaise and some pickle juice. Optionally, you may want to dice up some pickle slices into small chunks to mix in as well, but I don’t recommend it (because I don’t eat veggies).
Now, the next step is to crack your eggs and peel them. I find the easiest way to do this is to gently roll them along the counter to crack the center, then peel them away. If you do it under cool running water, the shells will really come off easily.
As you peel the eggs, you need to use a sharp kitchen knife to cut them in half and scoop the yolk out into a mixing bowl. Keep the white halves on a plate nearby. Oh, and if you rip a couple of the white parts, don’t worry, you need to cut a few of those pieces up and put them in the mix as well.
Finally, once you’ve got all the yolks in the bowl, along with a couple of the whites as well, add in 2-3 tablespoons of pickle juice, 3-4 heaping tablespoons of mayo, and some fresh ground salt and pepper. Then stir with a fork like a mad man!
What you are looking for is a creamy, yet chunky consistency. Feel free to add more mayo, salt or pepper to taste. Then after you’re done, fill those empty egg halves with your mixture, shake a little paprika on it for color. And go to town!