Classic Deviled Eggs
The Blair family loves deviled eggs! They are a staple at every family gathering. Deviled eggs are great for any party because they involve ingredients most of us already have in the pantry/fridge and you can make them ahead of time.
Equipment
- Egg Cooker
- Kitchenaid mixer
Ingredients
- 3 tbsp mayo
- 1 1/2 tbsp pickle relish
- 2 tsp Dijon mustard
- 1 dozen eggs
- Kosher salt
- coarse ground black pepper
Instructions
- Fill the cup with water to the hard boil line and dump the water in the silver tray. On the bottom of the cup is a small sharp point. Gently poke a hole in one end of your egg. Place the egg holder tray on top of the silver cooking tray with your water and place your eggs standing up in the tray. Secure the lid and press the start button.
- When they’re done put them in a bowl with ice water to cool them down.
- I gently bang my eggs in the counter to get cracks all over and then peel. Once your eggs are peeled rinse them to get any left behind shell off and dry them.
- Slice your eggs in half long ways and pop the yolks out into the bowl of your Kitchenaid mixer (or a bowl and use a hand mixer).
- To my egg yolks I will add 3 tablespoons of mayo, 1 ½ tablespoons of pickle relish, 2 teaspoons of Dijon mustard and a pinch of kosher salt and pepper.
- I whip my filling until it’s creamy and then use a spoon to scoop the filling into the eggs.