Kids will have an egg-cellent time cracking and peeling the shells, smooshing the creamy yolk mixture, and filling the egg whites. Feast on these deviled eggs during Easter or any other day, for that matter!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
COOK: Place eggs in steamer basket and use oven mitts to carefully lower basket into saucepan. Cover saucepan with lid, reduce heat to medium-low, and cook eggs for 13 minutes.
COOL: While eggs cook, fill bowl halfway with ice and cold water. Use slotted spoon to transfer cooked eggs to ice bath. Let eggs sit for 15 minutes. Drain eggs.
PEEL: Crack eggs against hard surface (such as a counter) and use your hands to peel away shells. Place eggs on cutting board.
SLICE: Slice eggs in half lengthwise (the long way). Carefully scoop out egg yolks with spoon and transfer to second bowl. Arrange egg whites on plate.
MASH AND SMEAR: Mash yolks with fork until no lumps remain. Add mayonnaise, mustard, vinegar, salt, and pepper to bowl. Use rubber spatula to smear mixture against bowl until smooth paste forms, 1 to 2 minutes.
You can eat your deviled eggs as they are or sprinkle them with your favorite toppings! Our favorite topping options include chopped cooked bacon, a sprinkle of paprika, snipped chives, and other chopped fresh herbs.
Many families decorate hard-boiled eggs for Easter, but after the holiday, they need a way to use them up. Deviled eggs are perfect for this. When cooking, “to devil” means “to season highly” or “to cook a food with hot or spicy seasonings.” The “devil” here is the Dijon mustard and the pepper in the mashed egg yolk filling. Deviled eggs are traditionally made by combining mayonnaise, mustard, and spices with egg yolks, but some recipes call for extra-spicy ingredients, too, such as hot sauce or cayenne pepper.