Deviled Eggs – Chaotic Housewife

Chaotic Housewife

Family, Friends, Good Food

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A traditional start to a Easter Feast. Also makes a great dish to bring along to a Potluck gathering. Make ahead up to 2 days.

Deviled Eggs

Courses: Appetizers and Snacks, Cheese and Eggs, Eggs

Ingredients

6 Extra Large Eggs (If using smaller eggs reduce rest time to 15 mins)
¹⁄₂ cup mayonnaise (If you want a retro taste use Miracle Whip)
2 tsp Chaotic Housewife Hungarian Blend seasoning

Instructions

1. Boil Eggs
1. Place eggs in a single layer onthe bottom of a saucepan. Do not double stack.
2. Cover with water at least 1 inch above eggs.
3. Bring to a vigorous full rolling boil on high heat.
4. Once boiling, remove from heat, cover and let stand 18 minutes.
5. Fill a medium bowl with cold water (I like to add some ice)
6. Place eggs in cold water for another 10 mins. (This is how you avoid a grey ring around your yolk)

2. Peel Eggs
1. Remove egg from water and gently but firmly tap on counter to break shell.
2. The more cracks you have and the smaller the pieces, the easier it will be to peel.
3. Rinse eggs to remove any shell residue and pat dry with paper towel.

3. Make Filling
1. Remove egg yolks gently with a spoon and mash in a medium bowl
2. Add the mayonnaise and seasoning and mix well.
3. If you are making ahead (up to 2 days) cover and refrigerate here.

4. Fill Eggs
1. Finish eggs anytime on the day of your dinner or event.
2. Generously fill eggs using two small spoons (one for scooping and the other for scraping)
3. Cover and refrigerate until served.

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