I don’t usually measure, but I will today. I’m using 8 eggs, but they’re on the small side. Here’s what you’ll need.
- saucepan & lid
- bowl w/ice water
- something to mash eggs with (I’m using my lovely Ninja)
- timer – there might be one on your microwave if you don’t have one
- tongs, to get eggs out of hot water, or a big spoon would work
- measuring spoons (unless you just add to taste)
- knife to cut green onions
- dijon mustard
- green onions
- salt & pepper, if desired
Next, put eggs in ice water to stop them from cooking.
Once cool, peel eggs under cool, running water. Helps to get the shells off.
For Deviled Eggs, slice eggs in half and scoop out yolks. Then add ingredients below. I spoon it into a plastic bag, cut a small corner and then squeeze it into the whites.
For egg salad, just mash whites and yolks up together. I throw everything in the Ninja – even whole eggs.
- 1 green onion, chopped
- 3 Tbls. dijon mustard
- 4 Tbls. mayo
- salt & pepper to taste
Then refrigerate for a while to let the flavors blend. You can add more mustard or mayo to taste, but I’d wait until it sits a bit. The flavors get much stronger after it’s refrigerated.
That’s it! Easy-peasy. Once you’ve made it, you’ll know how much mustard & onion you like. I personally love a lot of dijon mustard, but I’ve learned to start with a little and add more later.
Next time you have to take something to a party, try these deviled eggs. I guarantee they’ll be the first to go.
Check out some tasty recipes from these great blogs.