Deviled Eggs

Deviled eggs are the perfect snack or appetizer for a dinner party. They are quick, easy, and GORGEOUS, depending on the time and care you take in handling your eggs. Eggs are one of those ingredients that seem simple to prepare, but sooooo many things can go wrong. Your whites can break apart or split while peeling, the eggs can be undercooked, or more commonly, OVERcooked. I learned how to boil an egg from my mom and it took me so long to figure out why the outside of the yolks were always a little grey. It was because I was overcooking them. Don’t overcook your eggs. Ever. If you want a good deviled egg or simply a good boiled egg- follow these directions exactly.


  • 3 eggs
  • 2 tbsp mayo
  • 1 tsp djon mustard
  • pinch of white pepper
  • pinch of salt
  • pinch of paprika



Put eggs in a small pot with a lid and cover with cold water. Bring to a boil with the lid on and boil for one minute. (or even less) Turn off the heat and leave the eggs alone for 15 minutes. Drain water off carefully and let the eggs cool down. Peel the eggs very carefully. Keep in mind that the more cracks you make in the shell by gently tapping it on the counter, the easier the shell comes off. Cut eggs in half and scoop out egg yolks in a bowl and mash with mayonaise, mustard, and seasonings. Put yolk mixture in a piping bag and pipe it into egg whites. You can skip the piping bag, but doesn’t it look pwetty? Garnish with extra paprika!


Nutrition for 1/6 of recipe

  • 66 calories
  • 5.7 (g) fat
  • 0.2 (g) carbs
  • 3.1 (g) protein

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