Deviled (Dressed) Eggs
Step by Step, Easy to Follow Recipe
Servings: 12
Equipment
- 8-10 Stock Pot and Lid
- Mixing Bowls
- Knives
- Cutting Board
- Cooking Spider
- Spatula
- Spoon
- Zip Lock Bag
Ingredients
- 1 Dozen Large Eggs
- 2 Tablespoons Apple Cider Vinegar
- 1 Teaspoons Baking Soda
- 3 Cups Ice Cubes
- 6 Tablespoons Mayonnaise (3 ounces)
- 3 Tablespoons Yellow Mustard (1½ ounces)
- 3 Tablespoons Homemade Green Tomato Relish (1½ounces)
- Paprika (Sprinkle on top of the finished eggs)
Instructions
Boiling the Eggs:
- Gently place 1 dozen large eggs in the bottom of a stock pot. Cover the eggs with cold water and add the apple cider vinegar and baking soda. Bring the water to a rolling boil.
- Once the water is boiling, continue to cook the eggs for 8 minutes. (set a timer)
- In a large mixing bowl, add the ice cubes and cold water to make an ice bath for the eggs. Using a kitchen spider tool, remove the warm boiled eggs from the stock pot and place them immediately in the ice bath.
- Once sufficiently cooled, tap the large bottom of each egg on the countertop, then peel off and discard the shells.
Deviled (Dressed) Egg Recipe:
- Slice each egg lengthwise and scoop out the center yolks into another mixing bowl.
- To the mixing bowl, add the mayonnaise and mustard. Beat with an electric hand mixer until smooth.
- Remove and scrape down the beaters using a spatula. Then add the homemade green tomato relish into the mixing bowl and thoroughly combine using a spoon. Find my family's recipe for the relish in my Green Tomato Relish (aka Country Ketchup) post.
- Spoon the deviled egg mixture into a zip loc bag and make a small slit on the bottom corner seam to become a make-shift piping bag. Pipe the egg mixture into the egg white halves.
- Sprinkle the tops of the deviled eggs with paprika for added color and spice.