Have you ever wondered where deviled eggs got their name from? According to Wikipedia the deviled egg can be seen as far back as ancient Rome where they were served as a first course. They can be called deviled eggs, Russian eggs, angel eggs or even dressed eggs.
Whatever you want to call them, they are delicious and a staple at Easter dinner due to all the leftover hard boiled colored eggs. Deviled eggs continue to be seen through out the summer at picnics and barbecues across America.
The hardest part about making deviled eggs, as anyone whose ever made them can attest to, is getting that darn shell off! That’s where the genius invention of the Instant Pot comes in. Follow THIS RECIPE for absolutely fail proof, perfect hard boiled eggs.
How to Make the Perfect Deviled Eggs:
- Once the eggs are fully cooked, cooled and peeled, cut them in half using a sharp knife. Carefully scoop the yolk out using a spoon and place it in a bowl. Continue until all the eggs have been scooped. You can rinse the egg shells under cool tap water to make them look perfect.
- Mash the yolks with the back of a fork and add mayo, sour cream, a little mustard, and sweet pickle relish for a little zing.
- Scoop the mixture into a Ziploc bag and snip the corner off. Fill each shell and place on a plate. Garnish with a little parsley and/or paprika and refrigerate until ready to serve.
These deviled eggs will WOW guests with the simple addition of a little pickle relish. A little goes a long way so be sure to taste and add more if desired.Print
- Cook Time: 20
- Total Time: 20
- Yield: 24 Deviled Eggs 1x
- Diet: Gluten Free
Deviled Eggs are a must on any Easter table, picnic or BBQ and this recipe adds a little extra something for that sets them apart from the rest.
- 12 hard boiled eggs
- 2 Tablespoons sour cream
- 4 Tablespoons mayo
- 1 teaspoon sweet pickle relish
- 1 Tablespoon Dijon mustard
- Garnish with a sprinkle of Paprika or chives
- Follow our instructions HERE to make hard boiled eggs.
- Cut the eggs in half and pop the yolks into a bowl.
- Mash them with a fork.
- Add the rest of the ingredients and mix together.
- Add the mixture to a Ziploc bag and snip the corner off with a scissor.
- Pipe the mixture into each halved egg and refrigerate until ready to serve.
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