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.

Print

Foolproof Deviled Eggs

Course Appetizer

Cuisine American

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.