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Learn How To Make Devils Eggs


This is a great item for a party or an informal breakfast. They are easy to make, but can be messy and time consuming. You will need either a pastry bag or a plastic sandwhich bag with the corner cut off in order to fill the eggs. Alternatively, you can use a teaspoon to fill the eggs, but this tends to pack the eggs too heavily and doesn't look as light as it should.

Boil water in a large 1 gallon pot. Carefully place the eggs into the boiling water (hint - allow eggs to stay out of the refrigerator about 10 minutes before adding to the water.) Let the eggs boil uncovered for 12 minutes and remove from heat. Cover pot with lid and let sit 20 minutes.

Drain water and pour cold water and add 3 tablespoons of salt on eggs. Begin to peel the shells off the eggs. When shelled, put back into cold water until all eggs are finished.

For this step, you will need a sharp paring knife, a spoon and a mixing bowl.

Remove the eggs one by one from the water - do not throw out the water! Take an egg and cut it in half from the top of the oval shape to the bottom. With a spoon, carefully scoop out the egg yolks and put into the mixing bowl. Put both halves of the egg whites back into the cold salted water. Continue until all eggs are done.

Refrigerate the egg whites while you prepare the filling.

Mash down all the egg yolks with a fork. Add in the horseradish, mayonnaise, mustard, relish, and onion. Use an electric mixer on high speed to whip all the ingredients together until smooth (the few lumps from the relish, onion and horseradish are fine.) Pour mixture into a pastry bag or a plastic sandwhich bag.

Take egg whites out of the refrigerator and drain water. Carefully place whites on a tray, it's okay for them to be a little wet, but make sure the openings are as dry as possible.

Squeeze yolk mixture into egg shells. Refrigerate for at least an hour. Garnish with a sprinkle of paprika.

As this is an egg product, be sure to handle with care. Do not let the eggs sit out for a very long time. When serving at a party, keep the tray of eggs covered and ice underneath the tray. Do not keep longer than 2 days after making the devils eggs.

Other ideas for egg mixture: substitute bbq sauce, wasabi, honey mustard, ranch dressing instead of mayonnaise.