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Easy Deviled Eggs Recipe Rachael Ray

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Easy Deviled Eggs Recipe How to Make It
Easy Deviled Eggs Recipe How to Make It from www.tasteofhome.com

Description

Deviled eggs are a classic appetizer that everyone loves. They are perfect for parties, gatherings, or just a quick snack. This easy deviled eggs recipe by Rachael Ray is simple and comes together in minutes. They are creamy, tangy, and just the right amount of spicy.

Prep Time

10 minutes

Cook Time

15 minutes

Ingredients

  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce
  • Salt and pepper to taste
  • Paprika for garnish

Equipment

  • Saucepan
  • Bowl
  • Fork
  • Piping bag or plastic bag

Method

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat.
  2. Once boiling, turn off the heat and cover the saucepan. Let the eggs sit in the hot water for 10-12 minutes.
  3. Drain the hot water and rinse the eggs under cold water.
  4. Peel the eggs and cut them in half lengthwise.
  5. Scoop out the yolks and place them in a bowl. Add mayonnaise, Dijon mustard, hot sauce, salt, and pepper. Mix well with a fork until creamy.
  6. Transfer the mixture to a piping bag or plastic bag with the corner snipped off.
  7. Pipe the mixture into the egg whites.
  8. Sprinkle paprika on top for garnish.
  9. Refrigerate for at least 30 minutes before serving.

Notes

You can boil the eggs up to 2 days in advance and store them in the refrigerator before making the deviled eggs. This will save you time on the day you plan to serve them.

Nutrition Info

  • Calories: 80
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 190mg
  • Sodium: 190mg
  • Total Carbohydrates: 1g
  • Dietary Fiber: 0g
  • Sugars: 0g
  • Protein: 6g

Recipes FAQ

Can I make deviled eggs ahead of time?

Yes, you can make deviled eggs up to 2 days in advance. Store them in the refrigerator until ready to serve.

Can I use different types of mustard?

Yes, you can use any type of mustard you prefer. Dijon mustard adds a nice tangy flavor, but you can also use yellow mustard, spicy brown mustard, or honey mustard.

What can I use instead of a piping bag?

If you don't have a piping bag, you can use a plastic bag with the corner snipped off. You can also use a spoon to scoop the mixture into the egg whites.

Recipe Tips

  • Make sure to rinse the eggs under cold water after boiling to stop the cooking process and make them easier to peel.
  • If you want to make the deviled eggs spicier, add more hot sauce or a pinch of cayenne pepper.
  • If you don't have paprika for garnish, you can use chopped fresh herbs like parsley, chives, or dill.
  • If you're having trouble piping the mixture into the egg whites, try chilling the mixture in the refrigerator for 10-15 minutes before piping.

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