Deviled Eggs (A JB’s Favorite!)
Best for JB’s pasture-raised chicken eggs
I am the one in my family that often gets my own tray of deviled eggs at holiday dinners, but I am a strong believer that they need not be saved for special occasions. In fact, I like to make them on any random day for a quick snack throughout the week. I also bring them to almost every summer cookout and they are always a hit! This is my favorite way to make them…
*Note: Farm fresh eggs taste better, but they tend not to peel very well. There are a lot of tricks out there, but I find what works best is either using an egg boiler, or diy-ing it by steaming them!
Ingredients
1 dozen eggs, hardboiled and cooled
½ cup mayonnaise (adjust for your preferred creaminess)
2 tablespoons yellow mustard (adjust for desired tanginess)
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
½ teaspoon onion powder (or to taste)
½ teaspoon garlic powder (or to taste)
Bonus: make ‘em loaded! My favorite additions…
finely chopped red and green bell peppers
bacon bits
chopped green onions
Instructions
1. Get Steam’n
If you don’t have an egg boiler… Add 1 ½ inches of water to a pot, place a steamer basket inside, and bring to a boil.
Place eggs in the basket, cover, and steam for 12-13 minutes.
When finished, immediately remove eggs and place in a bowl of cold water until completely cooled.
2. Prep and Mix
Slice eggs in half.
Remove yolks (and chop up a few whites). Place in a large mixing bowl and mix with mayo, mustard, seasonings, and optional additions.
Make adjustments for taste and creaminess.
3. Fill and Serve
Take a gallon sized zip-loc bag, and cut a small piece off the corner.
Fill the bag with the egg mixture.
Twist the top and pipe filling into egg whites.
Chill in the fridge until they’re ready to be enjoyed!
