Tuesday, April 7, 2015

Deviled Eggs take 2

This is the best recipe for deviled eggs. My family positively devours them at every major holiday. For Easter this year, I made between 50 and 60 deviled eggs...and they were all eaten. Down to the last little bite. Granted, I have a large family, but still.

The best part of these eggs is that they only require two ingredients. Okay, and paprika. But let's not get too technical here. I usually beat the yolks with a hand mixer to get things really smooth. This makes for prettier piping. You can go the fancy route like I did, or you can do what I usually do which is to scoop the mixture into a ziplock bag, cut off the corner, and "pipe" the yolk in that way.

The secret ingredient? Marzetti's Slaw dressing. It sounds wrong, but it is so, SO right.

Picture from Amazon.com

The only important thing to remember with these eggs is that you should make a ton of them.


Eggs, hardboiled
Marzetti's Slaw dressing


  1. Hard boil the eggs. I like to crack all the eggs after they've been boiled (but after you've run them under cool water to chill out). I leave the cracked eggs in a pot full of cool water for a while (maybe 15-30 minutes). For whatever reason I'd swear that it makes the eggs easier to peel. It also helps to peel them under running water.
  2. Slice the eggs lengthwise, and pop all the yolks out into a large mixing bowl. Add a dollop of dressing. Be conservative, because you can always add more. 
  3. Whip the yolks with a hand mixer until the yolks are smooth, and the consistency of softened butter. You can add more dressing as needed, but you don't want the yolk mixture to get runny.
  4. Spoon into the eggs. Or scoop into a ziplock baggie and pipe into eggs. Or use a pastry bag fitted with a star tip to pipe into the eggs. Or just eat with a spoon (don't do that last one or you can't call it deviled eggs...).

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