OurEaster Deviled Eggswill become your go-to deviled egg recipe any time of year.
We kept the filling simple with mayo, mustard and relish.
The hot sauce adds the most subtle kick that pairs perfectly with the creamy yolks.
Top it with fresh oniony chives for bright flavor and color.
Keep reading for our expert tips, including how to get the creamiest filling and different flavor combos.
Bring to a simmer over medium-high heat.
Reduce heat to low and cook at the barest simmer for 10 minutes.
Remove from heat, pour out the hot water and cover the eggs with ice-cold water.
Let stand until cool enough to handle.
Peel the eggs and halve lengthwise with a sharp knife.
Gently remove the yolks and place in a food processor (see Tip).
Add 2 tablespoons chives and pulse until just combined.
Spoon about 1 tablespoon of the filling into each egg white half.
Just before serving, sprinkle with more chives if desired.
To make ahead
Make the eggs and filling up to 1 day ahead.
Store separately in the refrigerator; fill the egg whites right before serving.
The bad smell is from overcooking the eggswhen they are heated at excessive temperatures for extended periods.
If the room temperature exceeds 90F, the eggs can sit out for a maximum of 1 hour.
If the temperature is lower than that, it’s up to 2 hours.
Some options include adding cilantro or parsley, cayenne pepper or paprika.
You could also incorporate small pieces of smoked salmon or crabmeat, bacon, chile peppers or fried onions.
Additionally, you’ve got the option to enhance the flavor with sweet relish or hot sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
