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  • Home
  • Services
    • Wedding Catering
    • Corporate Event Catering
    • Breakfast Catering
  • Mexican and Tex-Mex
    • Loaded Nachos
    • The Staples of Mexican Food
    • Cheese Enchilada
    • Turkey Empanadas
    • Empanadas with Cheese and Spinach
    • Breakfast Quesadilla
    • The Art of the Tortilla
    • Cuban Mojo Chicken
    • Shredded Chicken Tacos
  • Cocktails and Drinks
    • The Punch Bowl
    • How Much Alcohol You'll Need For Your Party
    • Port Wine
    • Bloody Mary and Spicy Pepper Margarita
    • Blood Orange Margarita (with Habanero)
    • Eggnog Cocktails
    • Strawberry Mojito and Strawberry Daiquiri
    • Airplane Daiquiri
    • French and German Wines
    • Mango Mai Tai
    • Mexican Coffee
  • Desserts and Sweets
    • Layer Cakes
    • Chocolate Nut Gateau
    • Lemon Meringue Cheesecake
    • Molten Chocolate Cake
    • Chocolate Pudding Squares
    • Peanut Butter Pie
    • Tips for Buttercream Frosting
    • How to Bake Macarons
    • Chocolate Fudge
    • Making Chocolate Pie
    • Red Velvet Bundt Cake
    • Types of Pies
    • Red Velvet Cheesecake and Pumpkin Cheesecake
    • Oreo Cheesecake
    • Pumpkin Crumble Pie
    • How to Make Cinnamon Rolls
    • Dessert Flavors
    • Cappuccino Brownies
    • Meringue Cookies
    • Baking Cheesecake
    • Skillet Super Cookie
    • Turtle Cheesecake
    • How to Bake Chocolate Cake
    • Tips For Baking Cookies
    • No-Egg Cookie Dough
    • How To Bake Cupcakes
    • Pineapple Coconut Chess Pie
    • Homemade Snickers Bar
    • Apple Empanadas
    • Nutella Cheesecake
  • Burgers
    • Black Bean Burger
    • Barbecue Ranch Burger
    • Bacon Burger
    • Blue Cheese Burgers
    • Sloppy Joes
    • Swiss Onion and Mushroom Burger
  • Meat and Fish
    • Beef Pot Roast
    • Benefits of Slow Cooking
    • Chicken Liver Mousse
    • Poached Chicken à la Crème
    • Beef Tenderloin and Squash Soup
    • How to Butter Baste Meat
    • Herb Roasted Chicken
    • Making Chicken with Orange Liqueur
    • How to Cook Chicken
    • How to Cook Salmon
    • Paleo Salmon Cakes
    • Chicken Meatballs
    • Spiced Beef
    • Thanksgiving with Whoopi Goldberg
    • 11 Ways to Cook
    • What is Slow Food?
    • Basics of Soup
  • Bread and Starches
    • Pasta with Cajun Chicken
    • Bread-Making Terminology
    • How to Cook Pasta
    • How to Cook Grits
    • Baking Bread
    • Cheesy Chicken Pasta Casserole
  • Eggs and Cheese
    • Poutine
    • Blue Cheese Spaghetti Sauce
    • Soufflé
    • How to Make the Croque Monsieur
    • Baked Mac and Cheese
    • Avocado Grilled Cheese
    • Big Grilled Cheese
    • Deviled Eggs Recipe
    • Ham and Cheese Omelet
    • How to Scramble Eggs
    • How to Cook Eggs
    • Fondue Ideas
  • Asian
    • The Tradition of Bibimbap
    • Chicken Satay
    • Sweet Coconut Balls
    • Making Dumplings
    • Fried Wontons
    • Chicken Kababs
    • Chicken Triangle Appetizers
    • Flavored Yogurts
    • Spiced Roast Lamb
    • Shrimp Dumplings
  • African
    • Moroccan Chicken Bastilla
    • Kefta Briouat
  • Middle Eastern Dishes
    • Chicken Shawarma
    • Turkish Cigarette Pastries
    • How to Make Falafel
    • Turkish Coffee
  • Entertaining and Catering
    • Catering Venues
    • How to Be a Host
    • Easy Entertaining Ideas
    • Summer Party Ideas
    • French Service
    • Catering a Buffet
    • The Catering Customer's Needs
    • Ambience in Entertaining
    • Flowers for Table Decoration
    • Ideas for Serving Appetizers
    • Spring Lunch
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Guide to Making Deviled Eggs

Deviled eggs are a southern classic, delicious appetizers made up simply of hard boiled eggs, mustard, mayo, and other seasonings. There are an infinite number of variations depending on these seasonings and any other add-ins you might use. Here we walk through a recipe for basic deviled eggs, but gussy them up however you want.
 
Ingredients you'll need:
- large eggs (6)
- fresh parsley (chopped, 2 teaspoons)
- salt (quarter teaspoon)
- paprika (quarter teaspoon)
- mayonnaise (3 or 4 tablespoons)
- mustard (half teaspoon)  
- black pepper (eighth teaspoon)

Put your eggs in a saucepan with enough cold water to cover the eggs with roughly an inch of water. Place a top over the pan and heat on high. When the water comes to a full boil, remove the pan from the heat, leaving the top on, and let the eggs cook with the residual heat for 15 or 16 minutes.

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Use a spoon to take the eggs out of the hot water and place into a bowl of ice-cold water, leave until the eggs are cold. After the eggs are cold, peel them in the cold water. Take the eggs out and cut them in half (along the length of the egg).
 
Use a spoon to scoop out the egg yolks and place them in a separate bowl. Take a fork and start smushing the egg yolks. Add the mayo, mustard, and all your seasonings and parsley. Keep mushing and mixing together with the fork.  
 
Do a taste test and, if you need to, add more mayo or seasoning to taste.
 
Now take a small spoon and fill your halves of egg whites with your egg yolk concoction. Or you can use a piping bag of some kind if you'd like things to be a bit cleaner or more decorative.
 
Add a little paprika for extra seasoning and as a garnish.
 
Consider boiling a few more eggs than you need in case they get messed up during the hard-boiling process or break when you go to peel them. If the deviled eggs roll too much to their sides, you can cut a bit off the bottom of the egg halves to stabilize your deviled eggs.
 
Consider different ingredients that will change the flavor profile on your deviled eggs: different herbs, relish, bacon, or chives.
 
If you have too much trouble peeling your hard boiled eggs, there are a few things that can help. First, consider using eggs that are a little older, specifically ones that are close to their expiration date. Second, let the eggs really sit in the ice water for a while before attempting to peel. Last, crack the eggs at the top and bottom of the shell. Roll the sides against the counter so that everything is cracked, then peel.
 
If you keep your deviled eggs well-covered in the fridge, they should last about 2 days. If you want to prep things early, you can hard-boil your eggs the day before. Let them cool, peel them, then keep them covered in the fridge until you are ready to complete the recipe.  

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