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Easy Delicious Deviled Eggs

By Shari Lynne 7 Comments

As always I’m trying to sneak healthy foods into my kids diet any way possible..and my kids LOVE these Easy Delicious Deviled Eggs!  We actually call them Angel Eggs but really who cares..they are yummy!! My favorite recipes to make are appetizers and I’ve been making these Deviled Eggs forever!

With Easter approaching..just to let you know that it’s March 31 this year!  I know crazy huh!?  Among the primary celebration of our Risen Lord…which is truly something to celebrate.. Eggs will make a big showing..as many people decorate for Easter Egg hunts and so forth.

I’m not going into all the theological debates about Easter Eggs..I’m just sayin..Eggs will be on major sale this month and we have to take advantage of this great protein!

Deviled Eggs

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  • 1 Easy and Delicious Deviled Eggs
  • 2 Ingredients:
  • 3 Directions:

Easy and Delicious Deviled Eggs

Ingredients:

  • 1 dozen eggs
  • 3/4 cup Mayonnaise
  • 1 tsp. Dijon Mustard
  • 1/2 Tbsp. Regular Mustard
  • 1 – 1/2 tsp. Vinegar
  • 1/2 Tbsp. Worsteshire Sauce
  • Salt and Pepper to taste

Directions:

First boil your eggs for about 5 min..I say about because it’s not going to hurt if you boil 4 or 7  🙂

Deviled Eggs

Remove pan from burner and run cold water into pan for about 1 minute..this cools down the pan and get the hot water out.  Let sit for at least 10 min.

Deviled Eggs

Now peel your eggs..check out HINTS below for easy peeling eggs..

Deviled Eggs

Now cut your eggs in half

Deviled Eggs

Pop the centers into a bowl..gently squeeze egg and center will pop right out  🙂  No secret tricks to the whole thing..

Deviled Eggs

Set aside Egg White on a separate plate for filling later…

Mash up egg..this is where my handy dandy Pastry Cutter comes in that I rarely ever use for actually making pastry..you can cut up yokes any way that is easiest..you a fork and just cut until the yokes are a fine,  fluffy mixture.

Deviled Eggs

Now add all of the rest of the ingredients and stir..

Deviled Eggs

NOTE: if there are ingredients that you do not like..leave them out..this is your food cooked for your enjoyment..not mine 🙂

Now fill up the egg whites that you set aside.

Deviled Eggs

You only put about a teaspoon in each at first..because sometimes you can run out…don’t worry..just take some from another egg..no panicking aloud

Deviled Eggs

That’s it! Enjoy!!

HINT:  The fresher your eggs are..the harder they are to peel..I know go figure..so if you plan on making Deviled Eggs, maybe buy them and wait a week.  If when you are peeling..they become all messed up and not peeling right..just throw that egg into the yoke! (Umm not the shells)  Yep..then when you mix it up you will have MORE middle 🙂

Easy Deviled Eggs
Print
EASY DEVILED EGGS
Prep Time
20 mins
 

A simple and easy tutorial on how to make delicious deviled eggs.

Course: Appetizer
Servings: 12
Author: Shari Lynne
Ingredients
  • 1 dozen eggs
  • 3/4 cup Mayonnaise
  • 1 tsp. Dijon Mustard
  • 1/2 Tbsp. Regular Mustard
  • 1 – 1/2 tsp. Vinegar
  • 1/2 Tbsp. Worsteshire Sauce
  • Salt and Pepper to taste
Instructions
  1. First boil your eggs for about 5 min..I say about because it’s not going to hurt if you boil 4 or 7
  2. Remove pan from burner and run cold water into pan for about 1 minute..this cools down the pan and get the hot water out. Let sit for at least 10 min
  3. Now peel your eggs..check out NOTES below for easy peeling eggs
  4. Now cut your eggs in half
  5. Pop the centers into a bowl..gently squeeze egg and center will pop right out
  6. No secret tricks to the whole thing..
  7. Set aside Egg White on a separate plate for filling later…
  8. Mash up egg..this is where my handy dandy Pastry Cutter comes in that I rarely ever use for actually making pastry..you can cut up yokes any way that is easiest..you a fork and just cut until the yokes are a fine, fluffy mixture
  9. Now add all of the rest of the ingredients and stir..
  10. NOTE: if there are ingredients that you do not like..leave them out..this is your food cooked for your enjoyment..not mine
  11. Now fill up the egg whites that you set aside.
  12. You only put about a teaspoon in each at first..because sometimes you can run out…don’t worry..just take some from another egg
Recipe Notes

The fresher your eggs are..the harder they are to peel..I know go figure..so if you plan on making Deviled Eggs, maybe buy them and wait a week. If when you are peeling..they become all messed up and not peeling right..just throw that egg into the yoke! Then when you mix it up you will have MORE middle

 

Feel Free to Share! Thank you! 😀

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Filed Under: easy tutorials, In the Kitchen, recipe, recipes, Side dish, Snack Foods Tagged With: eggs, tutorial

About Shari Lynne

Mom to 7 and Grammy to almost 8! Helping busy Moms with easy recipes, meal plans, freezer meals, thrifty living and devotionals for everyday living.

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Comments

  1. Esther Irish (@LaughWithUsBlog) says

    March 11, 2013 at 9:59 am

    These are a favorite at my house too! Yum!

    Reply
  2. Debbie says

    March 11, 2013 at 10:03 pm

    They sound delicious Shari Lynne. I can’t wait to make them!!

    Reply
    • Shari Lynne says

      March 12, 2013 at 1:19 pm

      Yay! Tweek them to your tastebuds Debbie! I love mustard but cut back on the recipe because I know not everyone likes it..enjoy! Thanks so much for stopping by!
      Blessings!

      Reply
  3. Ginny Marie says

    March 14, 2013 at 4:34 am

    I love how you call them Angel Eggs instead! I think I’ll make them this year, and see if my kids like them by their new name!

    Reply
  4. This Busy Life says

    March 14, 2013 at 12:01 pm

    Thank you for sharing your recipe. I love deviled eggs and will definitely be making these. Yum!

    Reply
    • Shari Lynne says

      March 14, 2013 at 2:39 pm

      Hi Barb! You are welcome! Tweek them to your liking..I like more mustard but know some don’t..so I cut back in the recipe 🙂 Thanks for stopping by!
      Blessings!

      Reply
  5. Beth McIntire says

    March 27, 2015 at 6:43 pm

    Thanks for this – I’m definitely saving for after Easter, when I’m sure to have a need to do something with a bunch of eggs.

    Reply

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