Classic Deviled Eggs
With all the fancy versions you see everywhere nowadays, there’s something uniquely comforting about classic deviled eggs. There’s something to be said for tradition, after all … especially in the kitchen, in the home, and when it comes to dishes that are singularly southern. And surprise, surprise: deviled eggs check all of those boxes.
You want even better news? This classic dish is easy to do. Chef Felicia provided us this short demonstration that anyone can replicate, and she offered her recipe below.
Whether you’re set to entertain friends and family for a barbecue or you’re in need of a dish for a fancy potluck, deviled eggs will fit the bill. They are always a big hit at any gathering or event.
CLASSIC DEVILED EGGS
1 dozen large eggs
In a medium saucepan, add the eggs and cover with water. Add a pinch of salt. Bring the water to a boil and cook for 2 minutes. Remove from the heat and cover for 11 minutes. Remove the eggs from water and place in a bowl of ice water. Allow eggs to sit for 5 minutes. Remove and peel the eggs. (For a demo of perfect hard boiled eggs, click here.)
Slice eggs in half. Put yokes in bowl (keep whites safe, off to the side on a tray). Mash egg yokes with fork, mix in a couple of tablespoons of mayo. Add pinch of salt and a dash of hot sauce. Season to taste, and add more mayo if necessary.
Salt and pepper your egg halves. Use a teaspoon of yoke mixture to fill each egg. Garnish with paprika.
Makes: 2 dozen
Recipe courteous of Felicia Willett, 2015