Easy cooking tip makes classic deviled eggs the perfect Easter appetizer | Chula Kinga

Easy Classic Deviled Eggs are the ultimate appetizer to serve at parties, picnics, potlucks or any time you want a satisfying snack. In addition, deviled eggs are the perfect way to use Easter eggs.

This ever-popular recipe boasts easy-to-peel hard-boiled eggs, a creamy, flavorful filling, and just the right amount of devilishness. Whip up a batch in minutes and experience rave reviews as they quickly disappear!

It all starts with hard-boiled eggs

You may be asking yourself, “How difficult can it be to boil an egg?” The answer is not difficult at all if you don’t care what the egg looks like when it’s peeled. If, however, this matters to you, then the answer is not so straightforward. Peeling the eggs without the shells sticking and gouging the whites is often problematic, especially for deviled eggs.

Through the years, I’ve tried many different tricks and gimmicks in my quest for the perfect hard-boiled egg. For example, I’ve tried using “old” eggs, putting salt or vinegar in the water, trying to peel the eggs as soon as they come out of the water, starting with room-temperature eggs, plunging boiled eggs in ice water, etc.

Nothing seemed to work consistently until I tried steaming the eggs instead of boiling them in water. The result — hard-boiled eggs that peel perfectly every time.

In a nutshell, I place eggs straight from the refrigerator into a steamer basket set over boiling water that’s about half an inch below the steamer basket. Then, I cover the pan and let the eggs steam for 14 to 15 minutes. After that, I place the eggs in a bowl filled with ice water to stop the cooking. The eggs can then be peeled or refrigerated for later use.

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With the egg problem solved, here’s why you'll love this recipe

Quick and Easy: This has been my go-to recipe for deviled eggs for more years than I care to think about. In addition to producing amazing deviled eggs, this recipe can be prepared in less than 30 minutes, making it perfect for busy schedules or last-minute gatherings.

Make-Ahead Friendly: This recipe can be prepared ahead of time and refrigerated for easy serving later.

Budget-Friendly: Eggs are still relatively inexpensive. With just a handful of ingredients, you can turn a simple egg into an amazing appetizer fit for any special occasion.

Crowd-Pleaser: Deviled eggs are a timeless and ever-popular appetizer everyone loves, from kids to adults.

As you’re thinking ahead to upcoming Easter festivities, these easy classic deviled eggs should be at the top of your list. You won’t be disappointed.

Easy Classic Deviled Eggs – A Perfect Easter Appetizer

Makes 12 Deviled Eggs

Ingredients

6 large eggs

1 Tablespoon finely chopped celery

1 Tablespoon sweet relish

? teaspoon dry mustard

? teaspoon salt

Dash freshly ground black pepper

? cup (2.67 ounces) mayonnaise

Paprika and minced chives for garnish (optional)

Directions

Steam eggs straight from the refrigerator for 14 to 15 minutes. After they are done, place the eggs in a bowl filled with ice and water. Then, peel the eggs or refrigerate them for later use.

Dry the peeled eggs and cut them in half lengthwise. Remove the yolks and place the yolks in a small bowl. Add the celery, sweet relish, dry mustard, salt, pepper, and mayonnaise. Beat with an electric mixer until smooth and creamy.

Transfer the yolk mixture to a piping bag fitted with a 1M star tip. Pipe the yolk mixture into egg halves.

Piping the yolk mixture. If desired, sprinkle with paprika and chives. Refrigerate. Yield: 12 Deviled Eggs

Recipe tips and tricks

When cutting the cooked eggs, use a sharp knife or a serrated knife. For best results, wipe the knife blade between cuts to avoid transferring the yellow yolks to the egg whites.

Refrigerate the cut egg whites and yolk filling separately for the best appearance and optimal freshness. Then, assemble the deviled eggs right before serving.

If you don’t have a piping bag and star tip, transfer the yolk mixture to a Ziploc bag, cut off one corner, and pipe the mixture into the egg whites. You can also spoon the yolk mixture into the egg whites.

Make egg salad if some of your cooked eggs don’t peel perfectly!

Rather than using a steamer basket on the stovetop, you could use a microwave egg boiler or an electric egg cooker. Both use steam to cook the eggs.

This classic recipe is easily doubled.

Chula King is the blogger behind PudgeFactor.com.

This article originally appeared on Tallahassee Democrat: Deviled egg recipe is perfect for potlucks, picnics and Easter brunch