Did Easter weekend leave you with a fridge full of hard boiled eggs? Okay, even if it didn’t I have a delicious take on deviled eggs that is sure to be a hit at your next picnic. This recipe has a multitude of variations so I’ll give you the basics and you can alter it however you see fit.
First you’ll need hard boiled eggs. If you already have some you can skip this part, but if you need to put as many eggs as you’d like in a large pot. Cover them with water and put them on to boil. Once the water begins to boil turn off the burner and cover the pot, if it wasn’t already covered. Then leave the eggs to sit for 12-15 minutes. Remove the eggs from the water and I always stick mine in the fridge for at least a couple of hours before I move on to making the deviled eggs.
Now that you’re eggs are cooled lightly pat them with a paper towel to remove any excess water. Get a plate or cutting board, hold the egg vertically (rounded or flat end on the bottom, pointed end at top), and using a sharp and non-serated knife cut down the middle of the egg making each half as even as possible.
Remove the yolks from the whites and place them in a bowl large enough to mix in. Put egg whites on a plate or in a bowl.
If you want the vibrant pink color for your egg whites you will need to put them in a bowl, preferably one that has a lid, cover them with water and add enough pink food coloring that the water is a dark pink, almost red color. They will need to soak for up to 10 hours in your refrigerator.
Here is where the recipe can take on a few variations, and why I haven’t discussed ingredients yet. If you do not like spicy food and would prefer you can make standard deviled eggs and just add red food dye to give the centers a pink brain color. If you go that route you will just need mayonnaise, mustard, and the red food dye I mentioned earlier.
In your bowl containing egg yolks add mayo and mustard and stir until smooth. I make deviled eggs entirely by taste. Add a little mayo, add a little mustard, and just keep going until you get the balance that you like. Once you’ve mixed it until smooth add in red food dye until you get the desired pink color.
Then spoon the mixture into the centers of your eggs. You can top them with paprika if you like or if you can handle a little spice I drew brain lines on mine with sriracha. You can serve immediately or put in your fridge to serve later.
If you are a fan of spice this version takes a few more ingredients. You’ll still need mayo and mustard, but you’ll also need hot sauce, chili powder, and the sriracha I recommended earlier.
In your bowl containing the egg yolks add mayo and mustard. I used a spicy buffalo mayo I found at the store and I highly recommend you find a spicy mustard, though avoid a brown or grainy mustard. Mix this together until smooth. Then add in hot sauce and sriracha until you think it tastes hot enough for you. I then threw in a dash of chili powder. I then added a few drops of red food dye and mixed it until it was a light pink color.
Once mixed spoon your deviled egg mixture into the whites, or pinks if you did the soaking method I mentioned earlier, and draw on brain lines with sriracha. Either serve immediately or put in your fridge to cool.
I think deviled eggs are super easy to make and you honestly can just play around with the egg yolks until they taste the way you want. It’s a foolproof thing to bring to a party because you really can’t mess them up.
If you try this or any of my other recipes I’d love to see pictures, you can tweet me, @kleffnotes, or The Nerdy Girl Express, @thenerdygirlexp.
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