How To Make Deviled Eggs

Delicious deviled eggs from start to finish. Cooking the perfect hard boiled egg, making the filling and piping it into the eggs perfectly with this recipe you’ll want to share.

This recipe is naturally gluten free

Watch A Video

Here is a video of 2 Cooks in the Kitchen making Deviled Eggs:

Ingredients For Deviled Eggs

• 1 Cup Water
• 8 Eggs
• 1/2 Cup Mayonnaise
• 1 Tbls Mustard
• 1 Tbls Sweet Relish
• Pinch of Salt
• Pinch of Pepper
• Pinch of Paprika

Cooking the Eggs

To make the perfect hard boiled eggs we use the Ninja Foodie. You can probably do this with any of the Insta Pots out there we just happen to have the Foodie. We will need the cooking pot, the broil rack and the pressure lid for this.

Water

First we’ll put the broiling rack inside the cooking pot and put them in the Ninja Foodie. Then we’ll add 1 cup of water.

Eggs

Now we place our eggs on the rack. We try to make sure they’re not too crowded but we’re not sure how important that is.

The Pressure Cooking Lid

The Ninja Foodie has 2 lids. One is attached and the Pressure Lid is separate. The lid has a steam vent that can be set to Seal or Vent. We want to set it on Seal and then we’ll put the lid on the pot and lock it into place.

The Pressure Button

The Ninja Foodie has a lot of function choices and we want the Pressure function for this job. When we press this button the display reads ‘HI’.

Set the Time

Then we will set the time to 5 minutes. When you press the time buttons the minutes will display. Our Foodie starts at 10 minutes so we reduce that to 5.

Press Start

Then we just press the start button. The display on the Foodie will say ‘Pre’ as it builds up the proper pressure.

Count Down From 5

Once it builds up the pressure the display will start counting down from 5 minutes.

Vent the Steam

After 5 minutes the Foodie will beep and it is time for us to vent the steam. We use tongs to move the vent setting to ‘vent’. You don’t want to do this with your hand as you will be releasing very hot steam.

Counting Up

We need to let the steam vent for 5 minutes. When the Foodie reached zero it automatically started counting back up so we can just wait until it gets to 5 minutes again.

Remove the Lid

Now we carefully remove the lid. You’ll have a lot of condensed water on the lid and it will be hot so be careful.

Ice Water Bath

We use tongs to remove the eggs from the pot and place them in an ice water bath. We do this to stop the eggs from cooking further and also to get them cool enough to peel.

Peel the Eggs

Now we peel the eggs. One of the nice things about cooking hard boiled eggs this way is that we can get the peels off so easily. The eggs have a round end and a pointier end. There is an air pocket inside the rounder end so the can crack the shell easier and peel the egg easier starting at that end. You won’t have to fuss with stubborn egg shells with this method.

Cut the Eggs In Half

We’ll cut all the peeled eggs in half lengthwise. You should have perfectly cooked yolks using this method. Not too dry and not too wet and no gray color around the edge.

Pop Out the Yolks

We can pop the yolks out easily by pushing a little on the back. We’ll put all the yolks in a small mixing bowl. You want to make sure not to break the whites because we need them whole.

Crumble the Yolks

Now we use a fork to break up the yolks. We want to get them well crumbled before we add other ingredients.

Mayonnaise

Now we add our mayonnaise. We like Duke’s but you can use whatever mayonnaise you prefer. The amount of mayonnaise will determine how creamy your deviled eggs are so adjust accordingly. We say 1/2 cup in this recipe but you might want a little more or a little less.

Mustard

Now we add the mustard. You can use any kind of mustard you like. Kelly likes the tang of regular yellow mustard but you could use dijon if you prefer that.

Relish

We are using sweet relish for this recipe but you can use any kind of relish or just chop up pickles into small pieces or leave it out altogether. Make this recipe your way with the ingredients you like.

Salt, Pepper, Paprika

We’ll mix this all together a bit before adding a pinch each of salt, pepper and paprika. You can add other spices at this point if you want. We’ll get this all mixed together well and our filling is ready to go back into the eggs.

Make A Piping Bag

We are going to pipe this mixture into our eggs to get a really nice looking deviled egg. You might think this sounds terribly difficult but it really isn’t. All you need is a sandwich bag and a pair of scissors to make a simple piping bag. First we’ll fold down the top of the sandwich bag.

Fill the Bag

Using a spatula we will transfer the filling from the bowl to the bag. You’ll find this is easier than it looks. Since we folded down the top of the bag you can just scrape the filling off the spatula.

Compress the filling

We’ll fold the top of the bag back up, push the filling into one corner and seal the bag.

Cut the Tip Off the Corner

With a pair of scissors we will cut the tip off the corner of the bag. This will leave us with a small opening to pipe the filling.

Pipe the Mixture

Now we’ll pipe the mixture into the egg whites. You’ll find this to be an easy way to get them to look nice.

Fill All the Eggs

We just keep piping until all the eggs are filled.

Garnish

We eat with our eyes first so we want our deviled eggs to be pretty. We’ll garnish them with some edible flowers. You want to make sure your garnishes are always edible.

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