Nov 22, 2017

easy creamy deviled eggs

***UPDATED POST FROM PREVIOUS POST ORIGINALLY PUBLISHED APRIL 2011***


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Every time I share that I'm making deviled eggs in Instagram, I always get requests for the recipe so here it is again. I originally posted this several years back but wanted to make a few changes since I've tweaked it a little over the years. You can still see the original post here.

One thing that hasn't changed it the fact that it's still my favorite deviled egg recipe and it's the only one I use. I originally used Martha Stewart's recipe but have adapted it to make it fitting to my personal tastes.
What you'll need:
12 eggs
1/2 cup mayo
1 tablespoon  Jack Daniels Old No. 7 Dijon mustard (it really makes all the difference)
1 teaspoon vinegar
2 green onions - minced, green and white parts used
1/2 Claussen Kosher dill pickle spear - seeds removed then minced (again, this makes all the difference)
1/4 teaspoon Louisiana hot sauce (I prefer it to Tabasco)
fine sea salt and fresh ground pepper to taste
paprika



Here's where I break into song about how much I love my Instant Pot. Perfectly easy to peel hard boiled eggs in 15 minutes? Yes, Please! Maybe I won't break into song but I do love my IP.

If you don't have an Instant Pot, refer to original recipe. If you do, and have never made hard boiled eggs, it's super easy. Put a steamer basket in the bottom, add 1 cup of water, place eggs on top, cover with lit (make sure the vent is sealed), set manual to 5 minutes. It takes about 5 minutes to come to pressure, 5 minutes to cook, and then I let it come down from pressure for about 5 minutes before quick-releasing the valve.

Then I take the eggs out of the Instant Pot and drop into a bowl filled with ice and water and let cool for about 5 minutes.

While the eggs are cooling, I make the filling. Combine everything else except the paprika into a mixing bowl fitted with the beater attachment for a stand mixer: mayo, mustard, vinegar, onions, pickle, hot sauce and salt and pepper.

After your eggs have cooled, take off all the shells (should be effortless thanks to the Instant Pot), slice lengthwise and put the yolks in the mixture.

Turn the mixer up to medium speed and beat until creamy.




Once the mixture is nice and creamy, I spoon it into a ziploc freezer bag to seal and stick it in the refrigerator to sit overnight. I like making the filling the day before because I think the flavors really come out but you could always do it the day of. No shame.

I also place the sliced eggs in the refrigerator on a covered plate. I've put the filling right in the eggs and then refrigerated it but it always seems to gather condensation and nobody likes wet eggs! So, I take the egg whites out, wipe them down with a tea towel and fill the eggs right before serving.


Here's my no-frill method to fill the whites. Take out your ziploc bag and make a small cut in one of the corners. Gently squeeze the bag and fill each egg. Simple!

I should note that I've tried regular Ziploc bags, not freezer, and have had them bust open before. So, invest in the heavy duty bag for mess-free filling.


Lastly, I like to sprinkle a little paprika over the eggs. I think it's more out of habit than flavor but it also makes them look even prettier. Not pictured here because I ran out of paprika.

And that's that! I'd love to hear your Thanksgiving dish staples! What is a must have at holiday dinners?

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