By Kelly Bogard

The last day of school has come and gone and now thoughts turn to summer. Barbecues and picnics. Trips to the beach. Camping.

When the sun is out, it’s time to play!

The need for quick, fun foods takes the place of the soul-warming meals of winter.

Big Red cupcakes and homemade ice cream are my favorites. But you need some serious chow before you get to the desserts. This week’s recipe is a must at any Texas summer gathering.

For Back to Basics: Deviled Eggs, you will need…Deviled Eggs
6 to 8 eggs
yellow mustard
mayonnaise
salt
pepper
paprika

You probably noticed I didn’t give you exact measurements for any of the ingredients other than the eggs. Deviled Eggs are all about what you like. The flavor and consistency of the filling is totally up to you. What I want to show you are the tricks to making those eggs look perfect.

First, always use fresh eggs. They peel much easier than older ones. Place the eggs in a pot with cold water. You want the water to be about an inch over the top of the eggs so they will cook evenly. Be sure to give them room to not touch each other.
Deviled Eggs

Bring the water to a boil and continue boiling for approximately 12 minutes. You want it to be a good rolling boil before you set the timer. Paying attention to the length of time you boil to keep from getting the dreaded gray ring around the yolk, which means they are overcooked. Once cooked, immediately remove the hot water and replace with cold water and ice. Leave the eggs in the ice bath for 10 minutes. This helps the shells come off much easier.
Deviled Eggs

Peel and rinse all of the eggs. I usually boil 8 eggs, so I can make sure I have six that come out right. There’s always that one stubborn egg that doesn’t want to peel right.
Deviled Eggs

Slice the peeled eggs in half with a sharp knife and remove the yolks. Then, smash the yolks with a fork or masher until you reach the desired texture.
Deviled Eggs

Add a spoonful of mustard and a few spoonfuls of mayonnaise to the smashed yolks, as well as salt and pepper. This is where your tastes come in. A little goes a long way, though. So start out with less and add as needed.
Deviled Eggs

Fill the egg whites with the yolk mixture and chill. Add a little paprika for color and flavor just before serving.
Deviled Eggs

Quick and easy recipes are great for the summer months. I hope these tips help you have a stress-free go-to dish for all your upcoming festivities. From all of us at Texas Table Top, enjoy!

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Recipe: Back to Basics: Deviled Eggs

Summary: Hassle-free summer favorite

Ingredients

Deviled Eggs

  • 6 to 8 eggs
  • yellow mustard
  • mayonnaise
  • salt
  • pepper
  • paprika

Instructions

  • Arrange eggs in a medium-sized pot and cover with cold water.
  • Set the eggs to boil over high heat.
  • Once at a rolling boil, cook for 12 minutes.
  • Remove boiling water immediately once cooked and replace with cold ice water.
  • Leave the eggs to cool in the ice bath for 10 minutes.
  • Peel and rinse the eggs.
  • Slice in half with a sharp knife.
  • Separate the yolks from the whites.
  • Smash the yolks.
  • Add in mustard, mayonnaise, salt and pepper. Start out with a little and add as needed.
  • Fill the whites with the yolk mixture and chill until ready to serve.
  • Sprinkle with paprika prior to serving.

Cooking time (duration): 0 hour(s), 12 minutes

Number of servings (yield): approximately 1 dozen

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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