Makes 24 pieces prep 10 minutes to 20 minutes cook 5 minutes pinterest jump to recipe we independently select these products—if you buy from one of our links, we may earn a commission.

Deviled egg recipe using 18 eggs. Remove eggs from hot water and cool in ice water. Web step 1 rinse eggs with warm water, and place in a small saucepan. We will only be filling 12 eggs (24 egg halves), but we need all 18 yolks for the.

Fill whites with egg yolk mixture, heaping it lightly. Web 1 cut eggs lengthwise in half. Let eggs stand in hot water for 10 to 12 minutes.

Use up older eggs (one or two weeks old) for boiled eggs; You can’t have deviled eggs without hard boiled eggs. Using a small spoon or the tip of a knife, scrape out the yolk from all 18 eggs directly into the bowl of a food processor.

1 tablespoon of dijon mustard or regular yellow mustard (based on preference) 1 teaspoon of sweet pickle relish 2 stir in mayonnaise, mustard, salt and pepper. Bring to a boil over high.

Carefully lower eggs into boiling water; Add the mixture in a piping bag and fill each egg white with an equal amount of the mixture. Web add the mayonnaise, mustard, sweet relish, hot sauce, and seasonings.

Using tongs or a slotted spoon, gently lower each egg into water. Spoon the egg yolk mixture (or pipe with a piping bag) into the egg whites. Web 238 reviews 53 photos these deviled eggs are delicious for easter brunch and are always popular at our holiday parties.