Deviled Eggs

Eggs are something I’ve always loved. Fried eggs, scrambled eggs, poached eggs, omletes. There’s just so much you can do with them and they’re all good! Eggs were one of the first things I learned how to prepare when I was younger. Right behind PB&J’s and cereal. Because those totally count, right? Deviled eggs are one of my favorite snacks and with football season officially here, it’s the perfect time to share my best recipe for this delicious crowd pleasing appetizer.
The ingredients needed are:

~6 eggs
~½ tsp sugar
~¼ tsp salt
~dash of pepper
~3 tbsp mayonnaise
~½ tsp lemon juice
~relish
~paprika
First things first, we have to make hard-boiled eggs. Put the eggs in a pot and fill it with water until the eggs are covered by about an inch. I also add a ton of salt to the water because that helps them peel more easily. Once the water comes to a boil, take the pot off the heat, cover, and let it sit for about 12 minutes. That seems to be the perfect amount of time for what we’ll be doing with the yokes.
After 12 minutes has passed, carefully transfer the eggs to a bowl of ice water. I start prepping the ice water when the eggs have about two minutes left in the pot. To transfer them without cracking any shells, I use a spaghetti spoon. It cradles the eggs perfectly! I’m not sure if there’s really any specific time the eggs “should” stay in the ice bath, but I leave them for another 12 minutes just to be safe. This will stop the cooking process and also help separate the egg from the shell, making it easier to peel.
Once the eggs have cooled in the ice bath, I transfer them to a plate lined with paper towels and start the peeling process. I typically peel them over a strainer in the sink. The strainer will catch the shells and the water will help them peel easier.
After all the eggs are peeled, I rinse them to make sure there’s no shell pieces left behind and pat them dry with a paper towel. Now we’re ready to start making the deviled eggs. Cut the eggs in half, lengthwise. Empty the yokes into a bowl and use a fork to mash them until there are no more large chunks.
Add in the sugar, salt, pepper, mayonnaise, lemon juice, and relish to the mashed yokes and mix until it’s all combined. When it comes to the relish, I typically just eyeball it. Starting with a small amount on a fork to drain the juice and adding more as needed. It’s easy for the relish to take over the flavor, so be careful! I’d say about ½-1 tsp is perfect. Just enough to add a little more dimension and texture.
Once the yoke mixture is complete, use a teaspoon to add it back into the eggs and finish up with a sprinkle of paprika. However, I’m not completely certain that the paprika really adds any flavor. It’s kind of like powdered sugar on french toast, it just has to be there! Set these in the fridge and serve when chilled. If you’re keeping these as a snack for yourself or making them a day in advance for an event, make sure to keep them in a covered container in the fridge.
Deviled eggs always seem to be one of the first things gone at a party and this recipe is the best I’ve found. It’s easy to make, doesn’t require many ingredients, and is sure to make just about everyone happy!

If you enjoyed this recipe, please feel free to share it using one of the buttons below. If you have any questions, leave them for me in the comments! Do you have a preferred way to prepare eggs? What is your favorite party food?

XO ♥ Christina ♥

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