recipe

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!

safety
  • Uses the stovetop
  • Uses a knife
difficulty
  • Beginner
time
  • 50 minutes
yield
  • Serves 6 (Makes 12 deviled eggs)

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Gather Cooking Equipment

Measuring spoons
Medium saucepan with lid
Ruler
Steamer basket
Oven mitts
2
medium bowls
Slotted spoon
Cutting board
Chef’s knife
Spoon
Plate
Fork
Rubber spatula
Small zipper-lock plastic bag
Scissors

Prepare Ingredients

Water
6
large eggs
3 tablespoons
mayonnaise
¼ teaspoon
Dijon mustard
½ teaspoon
distilled white vinegar
⅛ teaspoon
salt
⅛ teaspoon
pepper
1
 
Water

BOIL: Fill medium saucepan with 1 inch water. Bring water to rolling boil.

 
2
 
6
large eggs

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.

 
3
 

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.

 
4
 

PEEL: Crack eggs against hard surface (such as a counter) and use your hands to peel away shells. Place eggs on cutting board.

 
5
 

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.

 
6
 
3 tablespoons
mayonnaise
¼ teaspoon
Dijon mustard
½ teaspoon
distilled white vinegar
⅛ teaspoon
salt
⅛ teaspoon
pepper

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.

 
7
 

FILL: Transfer yolk mixture to small zipper-lock plastic bag. Press mixture into 1 corner and twist top of bag. Use scissors to snip ½ inch off filled corner. Squeeze bag to fill each egg half evenly with yolk mixture.