How to Make Creamy Deviled Eggs
image by Emily King
Cooking the Eggs
Fill a medium saucepan with approximately 3 inches of water. Heat the water on high until it is boiling.
Place the eggs in the boiling water one at a time so they do not break. You may want to use a slotted spoon or ladle to lower them into the water.
Boil the eggs for 10 minutes.
Drain the water from the saucepan and fill with cold water and ice cubes. Allow the eggs to cool. Shocking the eggs with cool water will keep the outside of the yolk from turning brown.
Preparing the Filling
When the eggs are cooled, peel them all. Running cool water over the eggs while peeling them sometimes helps the process. Older eggs are easier to peel.
Slice the eggs in half lengthwise. Gently loosen the yolk and remove from the eggs. Put all the yolks in the mixing bowl and set the egg white halves aside.
Add the mayonnaise, pickle relish, mustard and pinch of salt and pepper to the egg yolks. Stir the mixture until smooth. An electric mixer is not necessary but might be useful if you are multiplying the recipe.
Filling the Eggs
Spoon some of the mixture into a pastry bag with a decorative tip. Make sure to squeeze out any air that may be in the tip before you begin filling the eggs.
Squeeze enough mixture into the egg to fill it. You can experiment with the tip, moving in a circular direction or just holding it in the center.
Dust the tops of the eggs with paprika for a decorative touch that adds a little more flavor.
Assemble the eggs on a decorative tray, then cover and refrigerate until serving.