This stuffed egg recipe is a classic garrison or snack for Holy Week, Christmas or any occasion. This is the best recipe made with simple ingredients but can be seasoned with many variations. Always a favorite of the crowd and a basic element of vacation.
HOW TO MAKE DEVILED EGGS
- Hard boil eggs and let cool. Crack egg shells and peel eggs.
- Cut each egg in half lengthwise. Remove the egg yolks and put them in a medium bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, and vinegar. Add salt and pepper to taste.
- Spoon the creamy mixture into the egg white halves or use a piping bag if you want it fancy. Top with a little sprinkle of paprika. Chill until serving.
HOW TO BOIL EGGS FOR DEVILED EGGS
- Place eggs in a pot in a single layer and covering them with cold water about an inch above the eggs.
- Turn the heat up to medium high and once water starts to bubble add some salt to the pot.
- Bring water to a rolling boil. If your heat is too high, you will get some violent boiling water and end up with egg casualties.
- Once water comes to a rolling boil, place the lid on and turn off the heat.
- Let eggs sit for 12-13 minutes making sure to not open the lid or all of the heat will escape. Make sure not to start your timer until right when you turn off the heat.
- When the time is up remove eggs from pot with a slotted spoon and rinse in cold water or in a bowl of ice water to stop the eggs from continuing to cook.
