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Simple, Easy Deviled Eggs for the Holidays! 
... from Aunt Sandy's Kitchen
- Serves: 6 people
- Prep Time: 10-15 minutes
- Cooking: 10 minutes
Let's make some delicious and creamy Deviled Eggs. These classic appetizers are perfect for parties, potlucks, holidays, tasty snack or as a side dish. With just a few simple ingredients and easy-to-follow steps, you'll have a plate of irresistible Deviled Eggs in no time. Also included in this video is how to boil eggs that are easy to peel. Join me in the kitchen and let's get cooking!"
Ingredients
Directions
- Place cold eggs in a 2-3 quart saucepan. Use a pan large enough so there is a single layer of eggs without them touching so they don't break.
- Add cold water to pan enough to cover eggs about 1 inch above the eggs.
- With the lid off, bring pan to a rolling boil over medium-high heat then reduce heat to keep eggs at a medium boil.
- Once eggs start to boil, set a timer for 10 minutes for hard-boiled egg.
- While the eggs are boiling prepare a ice water bath.
- As soon as the timer goes off, place eggs into ice bath for 10 minutes. Make sure there is enough ice water to fully cover eggs.
- Gentle tap each egg on a hard surface, peel the shell off, then rinse under cold running water.
- Peel the eggs, rinse them, and pat them dry with a paper towel.
- Cut the eggs in half lengthwise, separate the yolks into a small bowl, and place the egg whites on a serving plate.
- Mash the yolks with a fork and add the mayonnaise, mustard, salt, pepper, and garlic powder. Stir the yolk mixture thoroughly.
- Use a spoon(s) to add equal portions of the yolk mixture into each center of the egg white halves.
- Sprinkle paprika on top for color.
*Optional yolk mixture: add 1 diced olive per egg.
NOTE* Extra eggs can be refrigerated and peeled when needed.