Deviled eggs are easy to make and taste so delicious. This recipe has a hint of spice in the egg yolks. But if you don’t want the hint of spice, they are just as good without the cayenne pepper. Remember to go sparingly with the cayenne, so you don’t get too much.
Make deviled eggs for a tasty snack, or appetizer or for breakfast. Peeling the eggs can be the most difficult part of the entire recipe. At the end of this recipe there will be some handy hints to make the job easier and more successful.
Deviled Eggs with a hint of spice
- 1/4 c. mayonnaise (We use SpinBlend)
- 1/2 tsp. prepared mustard (Use the mustard you like best.)
- 1 tsp. white vinegar
- 1/8 tsp. salt
- 1/4 tsp. ground black pepper
- Dash Cayenne pepper (Optional)
- 6 hard-boiled eggs
Peel the hard boiled eggs then cut the eggs in half, lengthwise. Remove the yolks and place them in a small bowl. Mash the yolks with a fork until all lumps are gone, or you can put them in a food processor.
In another small bowl, mix the mayonnaise, mustard, vinegar, cayenne pepper, salt and pepper. Taste the mixture to see if you have enough seasonings. Adjust as needed. pepper. If the yolk mixture is too dry, add a little more mayonnaise.
Spoon the creamy mixture in to the hollowed out section where you removed the yolk. Sprinkle the tops with paprika. If you want the eggs to look fancy, put the yolk mixture into a piping bag with a star tip.
Garnish with a small sprig of parsley for garnish and color.
Add a tablespoon or two vinegar and/or a teaspoon of salt to the water before you boil your eggs. The addition of vinegar or salt helps raise the boiling temperature and prevents the eggs from cracking as they boil.
Remove the eggs from the refrigerator a half hour before you boil them. This also helps prevent the eggs from cracking as you boil them.
For easier peeling, make sure that your eggs are at least a week old. Fresh eggs less than a week old are very hard to peel and they tend to look horrible when you finish peeling them.
After you gently tap the egg shell all the way around, find the end that has the small air pocket. Begin peeling the shell away at that end.
Remember, it is easier to add ingredients, than to remove them if you have too much.,
If your eggs slip and slide around on a plate, try putting a layer of dry split peas on your serving platter and then put the eggs on top. This will keep your eggs from moving around. When you pick up an egg, check to make sure that none of the peas are stuck to the bottom of your egg. You can do damage to your teeth by biting down on a dried split pea.
Do you have any handy tips for peeling eggs? What ingredients do you like to add to your deviled eggs? Post your ideas below in the comments section.