Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

deviled eggs~recipe

Posted by on Mar. 28, 2011 at 9:50 PM
  • 0 Replies
  • 171 Total Views


Deviled Egg Upgrade

Teach your child the basics -- and beyond -- of a classic party snack

by Nancie McDermott From FamilyFun Magazine

  • rated star 1 rated star 2 rated star 3 rated star 4 rated star 5
  • Rate this recipe
  • Rated by 16 members
5 stars based on 16 reviews
  • Click star to rate
  • Rated by 16 members

Want to take a hard-boiled Easter egg to the next level? We've got just the recipe for chefs-in-training. First, we'll show them the basics and have them take a crack at peeling, slicing, mashing, and more. After mastering those steps, they can try one of our devilishly delightful presentation ideas or concoct their own secret fillings from our suggestions for add-in ingredients.

  • 1 dozen large eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon well-drained sweet pickle relish
  • Ground paprika for sprinkling


  1. Deviled Egg Upgrade Step 1 Place all the eggs in a large saucepan and add enough cold water to cover them by two inches. Bring the water to a boil over medium-high heat, then immediately remove the pan from the burner, cover it, and allow it to sit for 15 minutes.

  2. Deviled Egg Upgrade Step 2 Transfer the eggs to a large bowl (a parent's job) and fill it with cold water and a few handfuls of ice cubes. Let the eggs cool completely, about 10 minutes, then drain them again.

  3. Deviled Egg Upgrade Step 3 To make peeling easier, loosen the eggshell by tapping its plump end lightly on the work surface, then rolling it beneath your hand. Work gently so that the cooked egg white remains intact.

  4. To peel each egg, gently pick at the shell, beginning at the plump end. The small pocket of air there makes it easy to peel off a good portion. Peel off the rest of the shell, being sure to remove the silky membrane as well. Rinse the egg to remove any remaining bits of shell and set the egg aside on a platter or in a bowl. Peel all the eggs.

  5. Deviled Egg Upgrade Step 5 Line a large jelly roll pan with paper towels. To make a standard egg, use a table knife to cut each egg in half lengthwise. (See below for variations.) Gently push out the yolk into a large, shallow bowl. Place the egg whites on the lined pan as you go. When all the eggs are sliced and the yolks emptied out, set the pan with the whites aside.

  6. Deviled Egg Upgrade Step 6 To prepare the filling, add the mayonnaise, mustard, salt, and pepper to the dish with the yolks. Use a fork to mash the ingredients into a smooth creamy mixture, scraping down the sides with a spatula or a large spoon as needed. Stir in the sweet pickle relish.

  7. Deviled Egg Upgrade Step 7 Spoon enough filling into the bowl of each egg white to form a small mound, about 2 teaspoons. Keep the eggs chilled, then sprinkle with paprika just before serving. Makes 24 deviled eggs.

    Nutritional Information
    Per serving (2 halves): Calories 109 ● Total Fat 9 g (13% DV) ● Saturated Fat 2 g (11% DV) ● Cholesterol 214 mg (71% DV) ● Sodium 176 mg (7% DV) ● Total Carbohydrate 1 g (0% DV) ● Fiber 0 g (0% DV) ● Sugars 1 g ● Protein 6 g (13% DV)

    Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Older eggs are preferable for this recipe. As an egg ages, the air pocket that separates the hard shell from the shell membrane grows larger, allowing for easier peeling after boiling.

by on Mar. 28, 2011 at 9:50 PM
Add your quick reply below:
You must be a member to reply to this post.
There are no replies to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)