Perfectly Peeled Deviled Eggs

Enjoy this Creamy Deviled Eggs recipe for Easter and easy appetizers. For Perfectly Peeled Deviled Eggs and tips to Boil your Water First!

These easy deviled eggs are sweet and tangy, flavorful with the perfect balance of seasoning.

They are so tasty and easy to make, and I found if you follow my simple tips, they’ll be guaranteed to turn out perfectly for your Easter dinner! But to start off, do you have a hard time getting a perfectly boiled egg?  Keep reading for the tips!

Perfectly Peeled Deviled Eggs

For our family, deviled eggs are the ultimate Easter snack on Sunday morning! Any time of year though, we love this Lime Guacamole Deviled Eggs recipe. Maybe you’re already tried my 4 easy bites on this Deviled Egg Snack Board!

How to boil an egg

First, bring your water to a boil, then by carefully using a spoon, drop the eggs down into the water. Set your timer for 10 minutes.

After 10 minutes, turn off the heat and let the eggs sit in the water for 5 minutes. Then pour off the hot water and add COLD WATER to cover the eggs.

After a few minutes, pour off this water and add more cold water. In about 8 minutes your eggs will be cool enough to handle, and they’ll peel perfectly every time.

The hot water causes the interior of the egg to shrink away from the shell, making it really easy to peel.

Creamy Deviled Eggs ingredients

All you need are these ingredients:

• Eggs
• Cream cheese
• Sour cream
• Dijon mustard
• Minced onion
• Fresh or dried dill
• Tabasco sauce (optional)
• Worcestershire sauce
• Milk or cream
• salt and pepper to taste

How to make creamy deviled eggs

Using a sharp knife, slice each cooled, boiled egg in half. Place the yolks in a small mixing bowl. Put the white halves into a Tupperware container until you are ready to serve on a deviled egg platter.

If you don’t have a deviled egg platter, then you can cover a standard plate with lettuce leaves and put your eggs on them. The lettuce leaves prevent the deviled eggs from sliding around.

To your yolks, add all other ingredients. Use your hand mixer to beat the eggs. Add salt and pepper to taste.

Stuffing the eggs

Using a kitchen tool or dispenser (or pastry bag) or a quart-size sandwich bag (snip off the tip), squeeze the stuffing out of the small hole in the bag into the egg white halves. This makes it easy to make really attractive deviled eggs.

Put any extra yolk mixture left over after the eggs are filled onto crackers for an additional appetizer and garnish with a half of an olive.

Make the eggs look beautiful

• Snip a small bit of the fresh dill and place it on top of each egg
• Scatter snipped chives or minced parsley on top of each egg
• Layer strips of red peppers; lay them in a criss-cross pattern on top of each egg
• Or, do what I did – just leave them plain!
• Put the egg platter on top of a pedestal stand or cake dish!

Deviled eggs are so beautiful – you just have to show them off!

Oh, my, and look how cute these deviled egg chicks are!

I bought my plastic egg plate (in photos) at Crate and Barrel last year and I love it because it’s light weight and the price was right!

Are you making Deviled Eggs this year? And do you ever have troubles with getting the eggs to boil perfectly?

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Get the Recipe:

Creamy Deviled Eggs

Sandy Coughlin

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Yield: 10

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Ingredients

 

1x2x3x

• 10 eggs
• 4 oz. cream cheese
• 3 tbsp. sour cream
• 2 tbsp. dijon mustard
• 3 tbsp. onion, minced
• 2 tbsp. fresh dill, minced (or 2 tsp. dried dill)
• 3 dashes Tabasco sauce, optional
• 3 dashes Worcestershire sauce
• Few tablespoons of milk or cream, as needed
• salt and pepper to taste

Instructions

 

How to boil an egg

• First, bring your water to a boil, then by carefully using a spoon, drop the eggs down into the water. Set your timer for 10 minutes.
• After 10 minutes, turn off the heat and let the eggs sit in the water for 5 minutes. Then pour off the hot water and add COLD WATER to cover the eggs.
• After a few minutes, pour off this water and add more cold water. In about 8 minutes your eggs will be cool enough to handle, and they’ll peel perfectly every time.
• Using a sharp knife, slice each cooled, boiled egg in half. Place the yolks in a small mixing bowl. Put the white halves into a Tupperware container until you are ready to serve on a deviled egg platter.
• If you don’t have a deviled egg platter, then you can cover a standard plate with lettuce leaves and put your eggs on them. The lettuce leaves prevent the deviled eggs from sliding around.
• To your yolks, add all other ingredients. Use your hand mixer to beat the eggs. Add salt and pepper to taste.

Stuffing the eggs

• Using a kitchen tool or dispenser (or pastry bag) or a quart-size sandwich bag (snip off the tip), squeeze the stuffing out of the small hole in the bag into the egg white halves. This makes it easy to make really attractive deviled eggs.
• Put any extra yolk mixture left over after the eggs are filled onto crackers for an additional appetizer and garnish with a half of an olive.

Make the eggs look beautiful

• Snip a small bit of the fresh dill and place it on top of each egg
• Scatter snipped chives or minced parsley on top of each egg
• Layer strips of red peppers; lay them in a criss-cross pattern on top of each egg
• Or, do what I did – just leave them plain!
• Put the egg platter on top of a pedestal stand or cake dish!
• Deviled eggs are so beautiful – you just have to show them off!

Cuisine: American

Course: Appetizer

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