Deviled Eggs are a great appetizer, a great snack, or even used to top your favorite potato salad recipe. they are so easy to make and customizable that there are literally endless possibilities on flavor, this is just 1.
Recently I’ve discovered that I can get my picky eater to eat these and it’s my favorite mommy win. he is not big on a lot of foods. he is 4 and has discovered that he will no longer eat just about everything I give him. especially if it doesn’t come in a wrapper.
I made these and he absolutely lost it. he asked for more and more to the point where I had to encourage him to save some for tomorrow.
on top of that, it is always great to have these at any get-together. I’ve never had them last more than 5 minutes after bringing the tray out. You have to make sure you one aside for yourself or you won’t even get to try your devilled eggs.
Ingredients you will need
- 6 Eggs
- ⅓ cup Mayonnaise
- to taste Salt and pepper
- ½ tbsp Parsley flakes
- ½ tbsp Chives
- 1 tsp Garlic powder
- 1 tsp Onion flakes
- 1 tsp Smoked paprika
How to Make Devilled Eggs
- Set eggs in a medium saucepan and cover with water, Heavily salt the water.
- Place on the stovetop and set the temperature on high, and bring to a full rolling boil. shut off the heat and allow eggs to sit in the water for 10 minutes.
- Remove eggs and place them in a bowl of ice water to fully cool down.
- Peel the shell from the eggs, and slice lengthwise in half. popping the yolk out into a large bowl.
- to the bowl add mayonnaise, salt, pepper, chives, parsley, garlic powder, and onion flakes. blend with a hand mixer.
- with the egg whites placed evenly on a plate spoon the yolk mixture into a piping bag. I used a Ziplock freezer bag with the tip cut off.
- pipe an even amount into each egg half being sure to get every egg filled but not too full.
- sprinkle with smoked paprika and serve.
Devilled Eggs
Ingredients
- 6 Eggs
- ⅓ cup Mayonnaise
- to taste Salt and pepper
- ½ tbsp Parsley flakes
- ½ tbsp Chives
- 1 tsp Garlic powder
- 1 tsp Onion flakes
- 1 tsp Smoked paprika
Instructions
- Set eggs in a medium saucepan and cover with water, Heavily salt the water.
- Place on the stovetop and set the temperature on high, and bring to a full rolling boil. shut off the heat and allow eggs to sit in the water for 10 minutes.
- Remove eggs and place them in a bowl of ice water to fully cool down.
- Peel the shell from the eggs, and slice lengthwise in half. popping the yolk out into a large bowl.
- to the bowl add mayonnaise, salt, pepper, chives, parsley, garlic powder, and onion flakes. blend with a hand mixer.
- with the egg whites placed evenly on a plate spoon the yolk mixture into a piping bag. I used a Ziplock freezer bag with the tip cut off.
- pipe an even amount into each egg half being sure to get every egg filled but not too full.
- sprinkle with smoked paprika and serve.
