Classic Deviled Eggs
Servings
12
servingsTotal time
45
minutesIngredients
12 eggs
fresh parsley, for garnish
- Filling
1/2 cup of mayonnaise
1 tbsp of mustard
1 tsp of sugar
1/2 tsp of paprika
1/2 tsp of salt
1/2 tsp of cayenne
1/2 tsp of garlic powder
Directions
- Gently place the eggs in a medium-sized pot and cover them with cold water. Bring the water to a boil over high heat. Once boiling, remove the pot from the heat and cover with a lid. Let the eggs sit, undisturbed, for 11 minutes.
- While the eggs are resting, prepare an ice bath by filling a large bowl with ice and water. After 11 minutes, carefully transfer the eggs into the ice bath and allow them to cool for about 10 minutes to stop the cooking process.
- Once the eggs are cool, peel away the shells and slice them in half lengthwise. Gently scoop out the yolks and set them aside in a separate bowl.
- In a food processor, combine all the ingredients for the filling, along with the egg yolks, and blend until smooth.
- Using a piping bag or ziplock bag with a cut edge, pipe the filling into each hollow of the egg whites.
- Sprinkle freshly chopped parsley over top and enjoy!