KYLEE COOKS

Classic  Deviled  Eggs

Make this classic recipe with simple ingredients. Deviled Eggs are hard boiled eggs, halved & then filled with a creamy filling!

INGREDIENTS

BOIL THE EGGS

Use my instant pot method for boiling eggs, or do them on the stovetop. Click below for details on boiling your eggs perfectly!

01

PEEL THE EGGS

Let them sit for 10 mins. Remove the eggs from the pan & add to a bowl filled with ice water. Allow to cool for about 10 mins. Peel the eggs.

02

MAKE THE FILLING

Slice the eggs in half and remove the yolks, placing yolks in a bowl.

03

MASH THE YOLK

Mash with a fork, then add the mayonnaise, mustard, salt & pepper & vinegar (if using) until smooth.  This can also be done in food processor to make it super smooth & creamy texture!

LOAD THE EGGS

Pipe the filling back into the egg whites. Sprinkle with paprika & garnish with chives. Chill until needed.

05

KYLEE'S NOTES

Add a little tabasco (or other hot sauce) to the egg yolk mixture for a little kick of heat

Store in an airtight container in the refrigerator for up to 4 days (best within 2 days).