Devilled Eggs
Skill Level
This "recipe" has always been a by-feel recipe. I've made devilled eggs since I was very little. It has always been a little bit of this, a little bit of that. Now, as I have young adults that are starting out on their own, they are asking for something a little more precise. Here is my attempt, but by all means - add a little bit of this and a little bit of that.
This recipe is very similar to my egg salad - it's all in the way you chop the eggs.
1
Boil Eggs
Ingredients
8
eggs
Instructions
There are lots of ways to boil eggs. My favorite lately has been the instant pot. 1 inch of water on the bottom, a little tray for the eggs to sit on. Cook under pressure for 5 minutes, let sit for 5 minutes, and then release pressure.
Another method is boil them in a pan (the old fashion way). Bring water to a boil on high. Add eggs, bring water back to a boil and boil for 10 minutes.
To pull egg shells off easily, give the eggs an ice water bath immediately after cooking. Put 2/3 ice and 1/3 water in a bowl. Submerge the eggs and let sit for 5-10 minutes.
2
Filling
Ingredients
3 tablespoons
mayonaise
1 tablespoon
mustard
2 tablespoons
dill pickle relish
1 teaspoon
garlic salt
Instructions
Cut eggs in half length wise (to have 2 cavities in the egg white to fill with filling). Put yolks in a ziplock bag and add the rest of the ingredients. Smash together until well combined.
A freezer ziplock bag works well because the bag is thicker than a sandwich bag. You could also mix the filling in a bowl and spoon the filling into the egg halves.
3
Assembly
Ingredients
Instructions
Cut a hole in the bottom corner in the ziplock bag. Squeeze the filling into the egg white cavity. Place on a tray and refrigerate until ready to serve.
