Deviled eggs are a popular Easter appetizer. Best part? They are extremely easy to prepare. If you can boil water and mix together a few basic ingredients, you can make a dozen (or more) deviled eggs in no time.
Classic deviled eggs require only five ingredients, but if you like your eggs with a little extra flavor, add a little spicy mustard, bacon bits, horseradish, or curry to the mix.
Here are a several deviled eggs recipes, from classic to spicy, that will be a great addition to your Easter appetizer table. Find goof-proof directions on how to boil eggs below.
The Food Network has a classic deviled eggs recipe that’s easy to make and only requires mayonnaise, white vinegar, yellow mustard, salt, pepper, and paprika.
— Kevin (@ClosetCooking) March 31, 2015
Spice things up with the Star Telegram‘s amazing collection of deviled eggs recipes, including Ranch Jalapeno Shrimp or Bacon Jalapeno deviled eggs.
For a southern touch, try Paula Deen’s recipe for deviled eggs with sweet pickle relish.
— Sisters Cove (@SistersCove) February 18, 2015
Never boiled eggs before? There’s a first time for everything. Boil a batch of eggs (leave plenty of time for them to cool) to make colored Easter eggs, and an extra dozen or two for deviled egg appetizers, depending on how many guests you have coming over on Sunday.
Russ Parsons from the L.A. Times suggests that you place eggs in a single layer in a large pot. It is important to add cold water to the pot — this will prevent the eggs from cracking. Add a pinch or two of salt to the water; somehow this helps to make peeling the eggs easier. Getting the shell off the hard boiled eggs easily will save you time in the kitchen when you start making deviled eggs.
Bring the water to a boil, cover the pot of eggs and boil for about 12 minutes on a medium setting. Remove from the pot (go easy), and place in a big bowl of ice water. You will need to cool the eggs in the refrigerator for 30-45 minutes.
Once cooled, you can start making deviled eggs. Gently peel the eggs to prepare them for one of the recipes above. If you have trouble taking the shell off, peel the eggs under cold water to help it come off a little easier.
According to the U.S. Food and Drug Administration (FDA), cooked eggs, including deviled eggs, should be refrigerated right away to avoid food borne illnesses. The maximum time eggs should be left out is two hours, but consider putting a platter full of ice under them to keep them chilled during your Easter festivities.