Easy Deviled Eggs for Christmas and Easter
These Easter or Christmas deviled eggs are the perfect holiday appetizer, and with my easy-peel trick, you'll never make hard-boiled eggs another way again. These serve a crowd and are great for other holidays as well--just leave them plain or garnish with your favorite toppings.
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Servings: 24 deviled eggs
Equipment
- dry measuring cups
- measuring spoons
- paring knife
- large stockpot with steamer insert
- large bowl
- medium bowl
- piping bag and star tip (optional)
Ingredients
- 1 dozen large eggs
- ½ cup mayonnaise (I use Duke's mayonnaise)
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- Pinch of kosher salt
- Diced roasted red bell peppers and fresh parsley for garnish
Instructions
- Pour 1 inch of water in a large saucepan or stockpot. Place a steamer insert or basket inside. Cover and bring the water to a boil. Uncover and add the eggs to the steamer basket in a single layer. Cover and steam for 13 minutes.
- Uncover and immediately plunge the eggs into a large bowl of ice water to stop the cooking process. Let cool completely. Peel the eggs.
- Cut the eggs in half crosswise. Scoop out the egg yolks and transfer to a medium bowl, reserving the egg white halves. Mash the yolks with a fork. Add the mayonnaise, mustard, vinegar, and salt and mash until smooth.
- Transfer the deviled egg filling to a piping bag fitted with a star tip. Pipe the filling evenly into the egg white halves. Garnish with the red pepper and parsley.