This deviled egg recipe is a foolproof appetizer. The method of boiling the eggs is what makes this recipe foolproof. By turning off the heat after one minute of boiling, you get a perfect boiled egg every time. Throw a few extra in the pan for egg salad or a hard-boiled egg snack.
Foolproof Deviled Eggs
Servings: 4
Ingredients
- 4 eggs
- 1 Tbsp mayo
- 1 tsp Dijon mustard
- 1 Tbsp pickle relish
- 1 Tbsp red onion diced
- salt & fresh ground pepper
- paprika
Instructions
- Place eggs in a sauce pan and cover with cold water.
- Turn heat on high and bring eggs to a boil. Boil for one minute.
- Cover the pan, turn off heat and let eggs sit for 13 minutes.
- After 13 minutes, drain the water and run cold water over eggs.
- Let sit for a few minutes, then drain. Refrigerate until ready to assemble.
- Once eggs are cool, cut in half and place yolks in a medium size bowl.
- Mash the yolks.
- Add remaining ingredients and stir until smooth.
- Place mixture back into the egg whites and top with a sprinkling of paprika.