Simple deviled eggs
This popular party appetizer can be a great addition to your New Year's gathering menu.
Deviled eggs are probably one of my favorite appetizers. They are a bit of a paradox. They can be really elegant but they can also feel like something out of the 1950s processed food era. Either way, they are delicious, and like most foods, homemade is much better than store-bought.
They aren't that hard to make. I think most people get stuck on stuffing the eggs once the mix is made. Don't use a spoon! Try the piping method I list below as it will cut the time it takes to stuff the eggs by more than half. It is super fast.
Some great additions to this recipe, if you want to spice things up, are Sriracha, chili powder or garlic powder. Lemon juice is a nice addition, too.
- 6 eggs
- 1/4 cup mayonnaise
- 2 teaspoons yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Minced parsley
Boil the eggs by placing them in a saucepan filled with enough water to cover them by an inch or two. Bring the water to a boil then remove them from heat, cover and stand for 10 minutes.
Peel the eggs.
Slice the eggs in half lengthwise, removing the yolks. Transfer the yolks to a mixing bowl and place the egg whites on a plate.
Mash the yolks, mixing in the mayo, mustard, salt and pepper. It is important to get the mixture super smooth.
Transfer the mixture to a plastic bag, cut off the bottom tip, and pipe the mixture into the egg white halves.
Garnish with freshly chopped parsley and enjoy.