These may be a little less traditional, but deviled eggs are a go-to in my household for Thanksgiving. Actually, pretty much any family gathering. While my sister-in-law and I disagree on mayo vs miracle whip (MW all the way!) one thing is for sure, you can’t go wrong with either.
Jen’s Blog Takeover 2022: Deviled Eggs
1/4 cup mayonnaise or Miracle Whip
1 tsp of yellow mustard (I prefer French’s)
1/8tsp sea salt
pinch of finely ground pepper
paprika for garnish
- Optional Ingredients
Tajin for garnish
- Place eggs in a single layer in a pot deep enough to cover the eggs in water. A sauce pan is best. Cover eggs with water to just above the eggs, making sure they’re completely submerged. Cover and then heat on high until the water begins to boil. Turn to medium and let boil for one minute. Remove from heat and let sit covered for 10 minutes. Prepare an ice bath and put them directly from the hot sauce pan into the ice bath. Let sit in ice bath for 1-2 minutes.
- Deshell the eggs by cracking the outer shell and peeling them off. I typically like to run mine under running water as I do this. Lay them on a paper towel off to the side as you continue to deshell them all.
- Slice the eggs in half longways and put the yolk into a separate bowl. Once complete, use a fork or potato masher to mash up the yolks. Add all of the remaining ingredients and mix well. If you like yours chunkier, don’t mash the yolks too much. If you like it smoother, you can use a handheld mixer to blend them.
- From this point, I take a plastic baggie and put the filling into it. You can use a pastry bag or just a spoon, but I find this method easiest and least messy. Cut the lower corner of the bag and squeeze a generous amount of filling into each egg where the yolk used to be until all are filled evenly.
- Garnish with paprika. For some extra zest, I like to put Tajin on top of mine. You can find this is the ethnic food section of your grocery store OR your spice aisle.