Easy Deviled Eggs
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Easy Deviled Eggs
These easy deviled eggs are simply classic and taste amazing! They use both Greek yogurt and mayo to make the perfect flavor.
Deviled eggs are easy to make, but we have a few tips to error proof the process! Let me assure you, Alex and I are pros at figuring out how to “break” a recipe! Here’s our master recipe for how to boil eggs and then make deviled eggs.
Step 1: Bring to a boil, remove from heat, and rest for 15 minutes.
The first step in how to make easy deviled eggs: hard boiling them! A few tips about making hard boiled eggs: older eggs are easier to peel. So if you can arrange it, it’s nice to use eggs that have been in the refrigerator for a bit.
To boil your eggs, place them in the bottom of a pot and cover them with 1 inch of water. Bring the water to a boil. As soon as it boils, remove the pot from the heat, cover it, and let the eggs sit for 15 minutes.
Step 2: Let the eggs sit in an ice bath for 15 minutes.
Prepare a large bowl of ice water. When the eggs are done in the pot, place them directly into the bowl of ice water. Let them sit for 15 minutes.
Step 3: Peel the eggs, cut them in half, and remove the yolk.
Here’s a tip on how to peel hard boiled eggs! Gently tap the larger end of the egg so that the shell crushes (it has an air bubble which makes it easy to peel). Then start to peel off the shell. Continue peeling the shell until all the pieces are removed. Then cut each egg in half and remove the yolk with a spoon.
Step 4: Mix the yolks with yogurt, mayo, and mustard.
Finally, here’s how to make the filling for the easy deviled eggs! Mix the egg yolks with Greek yogurt, mayo, Dijon mustard, yellow mustard and salt. There are two methods for mixing: you can mash the yolks in a bowl with a fork and then mix in the remaining ingredients. However, this can sometimes make the consistency lumpy.
If you’re planning to pipe your filling using a pastry bag it’s helpful to mix the filling in a stand mixer or electric mixer. This helps it to get totally creamy with out lumps. If there are any lumps in the pastry bag, it makes it very difficult to pipe out the filling.
Step 5: Fill the eggs, garnish and serve!
Use a pastry bag to pipe the filling into the deviled eggs, or simply use a spoon! The pastry bag is helpful if you want it to look totally uniform like the ones in the photo. But of course, it’s not necessary: you can just scoop it back in with a spoon! Garnish with dried dill and smoked paprika, or a mixture of both for a festive feel. You also can use normal paprika: we just like the smoky flair that the smoked paprika adds. It’s nice if you can find it!