Deviled eggs were the very first thing I learned to make myself when I was five years old. My mom would boil the eggs for me, and I would peel them and cut them in half using my pumpkin-carving knife. She talks about how many pockmarked, lumpy eggs we ate, but I just remember being really proud of myself.
Recipe information
Yield
makes 12 deviled eggs
Ingredients
Preparation
Step 1
Gently place the eggs in a medium saucepan and cover them completely with cold water. Bring the water to a boil and simmer over medium heat for 10 minutes. Turn the heat off and let the eggs stand in the water until they are cool.
Step 2
Peel the eggs and slice each in half lengthwise. Separate the egg yolks from the whites, placing the yolks in a bowl and the whites on a serving plate.
Step 3
Mash the egg yolks with a fork until they are finely crumbled. Add the mayonnaise and mustard to the yolks and stir until smooth. Season to taste with salt and pepper.
Step 4
Spoon some of the filling into each egg half and set the halves on a serving plate.
Kitchen tip
Step 5
We know that everyone knows how to peel an egg, but our mom taught us a trick that makes it easier, especially when you hit the ones whose shells seem to be glued to the inside. Crack the wide end of the egg and roll the end around a little to break up the shell. Pull off some of the cracked shell, slide a spoon between the egg and the shell, and circle it around the egg. On the easy eggs, the shell will pop right off. On the harder eggs, you may cut into the egg white a little, but at least it will still have a nice shape and none of the pits you would get peeling it bit by bit.
