Easter is right around the corner and we’ve teamed up with Braswell Family Farms to talk Deviled Eggs.
They not only make a great appetizer but they are also really easy to make and a great addition to your Easter meal!
Start with a fresh dozen of Eggland’s Best Eggs that come locally from Braswell Family Farms. To make a perfect hard-boiled egg, there is a lot of debate about whether you should start with hot or cold water. After a lot of research and some trial and error, I’ve found that cold water is the best way to go.
Place the eggs you want hard-boiled in a large pot. Fill the pot until the eggs are covered in about 1″ of water.
Bring the water to a rolling boil uncovered. Remove the pot from the heat and cover. Set your timer for 12 minutes for the perfect hard-boiled egg. If you prefer them to be a little softer, here is what they look like at 8 and 10 minutes.
8 minute boiled egg-
10 minute boiled egg-
12 minute boiled egg- PERFECT!
As soon as your timer goes off, gently put the eggs in an ice bath which will stop the cooking process.
Peel and enjoy or proceed to making Deviled Eggs.
Deviled Egg Recipe: (Can be doubled or tripled)
- 6 eggs – hard-boiled
- 3 Tbsp. Mayonnaise
- 1 tsp. mustard
- 1 tsp. apple cider vinegar
Cut the hard-boiled eggs in half and VERY gently separate the yolk from the white!
Place all the yolks in a bowl and break them up. Add in all the other ingredients to the yolk and combine until all ingredients are well combined. Taste the mixture and add salt and pepper to taste.
Spoon the mixture into the egg whites.
Add paprika to the top of the eggs.
Easy, tasty, and always a crowd-pleaser!