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Perfect Deviled Eggs

Perfected over the years by birdbelly dad, only slightly modified by me.

Servings 32 eggs

Ingredients

Eggs and Filling

  • 16 Large Large Eggs One-Two Weeks Old
  • 1/2 cup Real Mayo Plus 1-2 tablespoons more if needed.
  • 3 tbsp Dijon Mustard
  • 1 tbsp Parmesan Cheese
  • 1/2 tsp Worcestershire
  • 1/2 tsp Hot Sauce Use your favorite
  • 1/2 tsp Sugar
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • pinch Smoked Paprika

Topping

  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne

Instructions

  1. In a large pot, place eggs and fill with water, one inch over the eggs.

  2. Place on burner, set to high, and cook until it comes to a rapid boil. After one minute of boiling, turn off heat and cover. Cook 15 Minutes.

  3. Remove from heat, and drain. Immediately fill the pot with cold water and ice cubes to stop the cooking process.

  4. Peel the eggs. Start by cracking the bottom part of the eggs, and then roll to create tiny cracks all over. Then at the bottom of the egg gently peel back.

  5. Slice eggs in half length wise, place the yolks in a large bowl and the egg whites in a deviled egg tray or plate with paper towels.

  6. With a fork break up the yolks until they look like small bits of sand. Add remaining ingredients and stir until smooth. If your filling is slightly thick add 1-2 tablespoons more of mayo.

  7. Place a sandwich size bag (must be one that seals) in a large coffee cup. Fill the bag with the mixture, close and then cut off one of the bottom tips.

  8. Fill the eggs with your homemade piping bag. Its easier to fill if you start at the bottom of the eggs crevace and fill up, rather than starting over the egg.

  9. Mix your topping seasonings together and sprinkle over the top! You will not use all of the topping.