Deviled Egg

28 Apr Deviled Egg

Posted at 21:59h in Archive, Food, Lifestyle by Fatima Omri 0 Comments

Hi friends! As promised in 2 posts ago, I wanted to share my deviled egg recipe today. I know I’m sharing this recipe after Easter, but there is no need to limit deviled eggs to Easter. Deviled egg is one of our favorite appetizers to eat throughout the year, so I know I will be making this more! It was my first time cooking deviled eggs, but it was delicious regardless of some mishaps. The hardest part was to boil the egg to the perfect consistency, but after an error, I successfully cooked 1 dozen hard boiled eggs. Practice makes perfect, right? Also, don’t be afraid to experiment and create your own recipe! This is only a starting point for your new family tradition. Add your own flavor to it and be creative! Happy cooking 🙂

INGREDIENTS (2 dozen bites)

1: Large eggs (12 of them cut in half = 24 pieces, + some insurance eggs)

2: Mayonnaise (4 tablespoons)

3: Sour cream (2 tablespoons)

4: Fresh lemon juice (1tablespoon)

5: Dijon mustard (2 teaspoons)

6: Bacon bits (sprinkle)*

7: Salt & pepper (dash)

8: Paprika (for garnish) *

*Bacon bits and paprika are optional. I’ve eaten deviled eggs with chopped olives & fresh chives before, and they are also very tasty!

STEP BY STEP – 45 min cooking

1: Pour water into a big pot and bring it to a boil. After the water is boiled, reduce the heat to medium and slowly lower the eggs into the pot. Let it sit for 13 min and take the eggs out of the pot.

*I heard that adding white vinegar or apple cider vinegar to the pot would make it easy to peel, so that’s another option for you. I also cooked 4 additional eggs for insurance.

2: After taking the eggs out, place them into the ice water bath for 10 min. I kept adding ice when the first batch of ice was melting away. For easy peel, I made sure to keep them chilly to shock the eggs.

3: Peel the eggs under cold running water then slice them in half lengthwise.

4: Scoop out the egg yolks gently with a spoon, then place them in a bowl. Next, place the egg whites to the serving tray.

*Make sure that the egg yolks are orange-yellow but not greenish yellow. If so, cook the insurance eggs (I had to cook 4 extra eggs). I had some runny eggs in the end, but I was okay with that.

5: Mash the egg yolks with a fork, then add mayonnaise, sour cream, lemon juice, Dijon mustard, bacon bits, salt, and pepper to the bowl. Mix them all together till it becomes smooth.