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Deviled Egg Appetizer

Course Appetizer
Keyword Appetizer, Deviled Eggs, Eggs
Author Rachel Ricucci

Ingredients

  • 1 package hard-cooked eggs (6) – Egg-land’s Best recommended
  • 1 cup Kraft mayonnaise (regular)
  • 1 tsp. yellow mustard
  • 1 tsp. Dijon mustard (regular)
  • 1 tsp. minced onion
  • ¼ tsp. ground black pepper
  • 2-3 pinches dry cilantro to taste
  • Flat wooden toothpicks

Instructions

  1. Cut all eggs directly in half (vertically). Be careful not to tear egg whites when cutting

  2. Carefully pull out the yolks and place them in a small mixing bowl

  3. Set aside 12 egg whites on an egg tray. Clean up any spare yolk on egg whites with a toothpick

  4. Mash up eggs yolks until they are very fine (no lumps)

  5. Add mayonnaise to yolks gradually

  6. Then add both types of mustard, onions, and finally black pepper

  7. Mix well (spatula recommended) and form a medium to thick filling for egg whites

  8. Use a tiny spoon or pastry bag to neatly fill egg whites with yolk (fill eggs so there are no gaps between whites and yolks)

  9. Once all 12 eggs are filled, garnish with cilantro according to preference

  10. For added security (to hold eggs in place on a tray) insert one toothpick down the middle of each egg

Recipe Notes

Use as much mayonnaise and mustard according to personal preference (for a thicker or more loose filling). Toothpicks may be used to clean off any excess yolks for final presentation.