There are a million ways to make Deviled eggs, of course. And I can’t say I’ve ever really had one I didn’t like…some I just like more than others. I tend to like mine a little sweet, a little spicy and a little tangy, and very smooth.
The best way to cook eggs I’ve found is put them in cold water, bring to a rolling boil, turn off heat, put the lid on the pan and set the timer for 13 minutes.
After 13 minutes, dump the warm water and add cold water and ice. The key here is to chill down the eggs as fast as you can.
Once they’re cool to the touch, put them in the refrigerator and chill until completely cold. This will take several hours.
Slice eggs and to the bowl of a food processor add your ingredients. I did 10 eggs, about 1 T. onion, 2 T. sweet pickle relish, 2 T. spicy mustard (I used my homemade mustard), 1/4 C. Hellman’s light mayonnaise (everyone has their favorite but Hellman’s is all we use here), 1 t. smoked paprika and 1/2 t. salt.
Process until smooth.
Add to a pastry bag with a 1M star tip.
Pipe into eggs and dust with more smoked paprika.
- 10 eggs boiled peeled and cooled
- 1 T. onion
- 2 T. sweet pickle relish
- 2 T. spicy mustard
- 1/4 C. Hellman’smayonnaise
- 1 t. smoked paprika and 1/2 t.
- 1/2 t. salt
- Slice eggs and to the bowl of a food processor add the yolks plus other ingredients.
- Process until smooth and pipe into egg whites.