Last Minute Deviled Eggs

 

I have yet to meet someone who doesn’t like deviled eggs. So of course when I was asked to bring a side to a barbecue last weekend, they immediately popped into my mind. They are simple, quick, and of course – always a hit. However, I started thinking of all of the yummy pasta or potato salad I could make, and the deviled egg idea quickly disappeared from my mind. I spent an entire day thinking about which pasta salad I would make, when I realized I had run out of time to actually make the damn salad. This was the moment the deviled egg idea made another appearance; Last minute deviled eggs to the rescue!!

This recipe makes 36 deviled egg halves, for a total of 18 eggs. You can always adjust the recipe to make a dozen, but it’s just as easy to make 18 and they store well, so why not?

Boil eggs for 12 minutes. Remove from heat and place eggs into ice water, this will stop the cooking process immediately.

 

When eggs have cooled – approximately 3 min, peel the eggs and cut in half length-wise. Pop out the cooked yolks into a bowl, and place the empty halves into some water. Rinsing the whites will remove any yolk debris and make them perfectly white, shiny, and beautiful.

 

Into the yolks add 1/2 cup mayonnaise, 1/2 cup miracle whip, 1 t Dijon mustard, 1/4 – 1/2 t salt, pinch of pepper, 3 drops tabasco, and 1 shake garlic powder. I know that some of these measurements sound strange, e.g., a shake of this and a drop of that. But rest assured, I have tested this recipe numerous times and these are the perfect amounts for 18 eggs… strange I know. Also, the amount of salt is a bit flexible, start with 1/4 t and work up to 1/2 t to taste.

 

After adding all yolk ingredients together, mix with hand mixer until smooth and creamy. Add 1 1/2 T fresh parsley and mix well. Place yolk mixture into pastry bag and pipe into empty white halves. If lacking a pastry bag, drop approximately 1 T of yolk mixture into empty halves with a spoon –  the good old-fashioned way!! Lastly, lightly sprinkle with paprika and another 1/2 T fresh parsley.

 

And there you have it… delicious deviled eggs, every time! All together this takes maybe 45 minutes, although it’s usually closer to half an hour without distractions. I hope these come in handy next time when, like me, you procrastinate but still need to feed hungry people!

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