Deviled eggs can be tricky. You have to cook the egg long enough for the yolk to cook properly. And the filling has to be just right. Nobody – I mean nobody – likes a weepy deviled egg. You know the kind. The filling is so loose, the mustard or pickle juices start to leak from the bowl of the egg white.
The deviled egg dates back to ancient Rome but the “devilish” description wasn’t added until the 18th century. Deviled was used to describe something that was hot (as in spicy) or fried. Today, most deviled eggs are pretty mild in flavor but you can kick it up a notch (thanks, Emeril) by adding some cayenne or hot mustard. You can also reduce calories and fat by using light mayo.
Sandra Lee’s Deviled Eggs
- 12 eggs
- 4 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons sweet relish
- Paprika, for dusting
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.