Time to get your best deviled eggs recipe ready!
Deviled eggs are a classic dish, that we love to serve at our Easter dinner.
How about you, are deviled eggs one of the sides you serve on Easter?
Certainly deviled eggs are a favorite year round and they make a great healthy snack.
Whenever I make them, there’s definitely a lot of excitement, especially from the grandkids. They LOVE them!
They’re easy to make, only require a handful of ingredients plus my favorite secret ingredient!
Are you curious?!
Where Did Deviled Eggs Get It’s Name
Are you curious how deviled eggs got its name?
Well, I had to turn to Wikipedia to find out.
In the 18th century, a mysterious phrase began to appear in print – ‘deviled’ referring to certain foods.
The term “deviling” referred to cooking food with spicy seasonings or over high heat.
Fast forward two centuries and it still appears on dinner tables all over America.
But did you know that these delicious treats are actually devilish concoctions? Of course not!
As these recipes grew in popularity they gave rise to similar dishes like ‘deviled ham’ or even Italian’s own “fra diavolo sauce”, meaning devil’s pasta sauce.
Although in some parts of the United States places where faith has strong, deviled egg have became known as ‘stuffed’, ‘salad’, and/or dressed eggs’.
Heaven knows why…
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Hard Boil Eggs
To make the best deviled eggs you need to start with perfect hard boiled eggs.
When I was young, my mom used an egg cooker that steamed the eggs for perfect hard boiled eggs.
The shell easily peeled off the egg and they were cooked to perfection.
Over the years I’ve tried many methods from boiling, to boiling and then let set in the hot water, and the ice bath plunge.
However since I purchased an InstaPot, my new favorite way to cook hard boiled eggs is the 5-5-5 method.
The eggs are cooked to perfection, no green yolks and easy to peel.
In fact the shells just slip off.
To cook perfect hard boiled eggs in the InstaPot, place 12 eggs carefully on the trivet in your InstaPot, add 1 1/2 c. water.
Close the lid and lock the pressure valve to seal, set the InstaPot pressure to high and set for 5 minutes.
Then let the pressure natural release for 5 minutes, then do a quick release.
Finally place in an ice bath for 5 minutes.
And that’s how you get perfectly hard boiled eggs every time!
How Long do Deviled Eggs Last
Refrigeration is a must when it comes to deviled eggs!
Keep them cold until you’re ready to serve and also keep in mind to refrigerate the boiled egg whites while preparing the delicious filling.
Once the egg whites are filled with yummy filling, store in the fridge right away—deviled eggs taste best within three or four days of being refrigerated.
To stay safe, we suggest only keeping prepared deviled eggs (previously stored in the refrigerator) around for two max days before tossing out any leftovers – freshness matters!
What’s The Secret Ingredient?
A few years ago I was introduced to the seasoning Tajin Clasico.
It can be found in the Latin section at your local grocer or on Amazon.
I first used it on grilled meats and I was hooked!
The mild red peppers with the hint of lime it music to my tase buds!
Then I began experiment and sprinkling it on baked sweet potatoes, cucumbers and even watermelon.
One day my grandson was helping me prepare deviled eggs and we decided to try the Tajin and let me say, it was a hit!
Everyone wanted to know what I did to get that yummy flavor.
So, if you’re looking for the best deviled eggs recipe, try my special secret ingredient that will take your deviled eggs up a notch.
With this recipe, you can make amazing deviled eggs every time. Let’s get started!
And for another yummy appetizer idea try our Easy Stuffed Mushroom recipe.
Prepare Deviled Egg Filling
First you’ll want to slice your hard boiled eggs in half lengthwise.
I like to use a serrated knife for this.
Then place the egg yolks in a small mixing bowl and place the egg whites on a plate and refrigerate until ready to fill.
And begin to mash the egg yolks.
For the ingredients we’ll use mayonnaise, spicy brown mustard, Tajin Clasico, salt, pepper and bacon.
Add the mayonnaise, brown mustard, Tajin, salt and pepper in the mixing bowl and stir until very smooth.
Fold in the crumbled bacon and fill then fill place the egg yolk filling into the cavity of the egg whites.
I like to use my small cookie scoop, or you can also use a pastry bag fitted with a large tip to fill each egg white.
Place filled deviled eggs on a platter and garnish with additional bacon and chopped cilantro, if desired.
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The Best Deviled Eggs with Tajin Clasico
- InstaPot optional
- 12 hard boiled eggs
- 1/4 cup mayonnaise
- 2 tsp spicy brown mustard
- 1/2 tsp Tajin Clasico
- 1/4 tsp salt
- dash black pepper
- 1/4 cup crumbled bacon
- chopped cilantro optional garnish
- Slice hard boiled eggs in half lengthwise with a serrated knife.Remove yolks, place in mixing bowl and place the egg whites on a plate, place in refrigerator while preparing the yolk filling. Mash egg yolks with a fork. To make the filling add mayonnaise, brown mustard, Tajin, salt and pepper to the mashed egg yolks. Stir until well combined. Fold in the crumbled bacon.Spoon the mixture back into the cavity of the egg white. Garnish with additional bacon and chopped cilantro.
If you want to make delicious deviled eggs with a special something extra, follow my best deviled eggs recipe.
Try this recipe today and impress your guests with perfect deviled eggs.
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