Heavenly Deviled Eggs

If you are like me you always color far more Easter eggs than anyone really wants to eat. Plain hard boiled eggs are fine, but no one here is ever very enthused about them. Deviled eggs are a completely different story!

I don’t know why I only think of making these for cookouts when I need to make 2 dozen at a time. It’s really very simple to make a small batch, especially using the squish and squeeze method I learned several years ago.

Instead of mixing your filling in a bowl, put all the ingredients into a zip lock bag. Knead the bag to break up the yolks and continue squishing it until everything is combined. Then when it’s ready, clip a corner and use it as a piping bag to fill the eggs.

With the new hens in full production I’ve got plenty of eggs on hand to make these regularly and I’ll have extra eggs for sale at all of our upcoming CSA deliveries so you can too!

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5 from 1 vote

Ingredients

• 6 Hardboiled eggs
• 1/3 Cup Mayonnaise
• 3 Tbs Mustard
• Salt & Pepper
• Smoked Paprika

Instructions

• If you have an Instant Pot I recommend the 5-5-5 method for making hard boiled eggs .
• Peel your eggs and slice in half lengthwise. Pop yolks out and add them to a zip lock bag.
• Add mayo and mustard to the bag.
• Seal bag and kneed until smooth and combined.
• Add salt and pepper to taste.
• Squeeze all the mixture into one corner of the bag.
• Cut that corner off to make a 1/2 inch opening.
• Pipe the filling into the egg whites and sprinkle with paprika.