Deviled Eggs For a Crowd

AuthorKathleen GloverCategory, DifficultyBeginner

Deviled Eggs are perfect if you're having a party and you would like a delicious and effective finger food appetizer. It looks good, it tastes phenomenal and creamy, and it's quick and easy to make. This is an easy dish you can make it ahead, so you can focus on other things as you're hosting.

Yields12 Servings
Prep Time25 minsCook Time12 minsTotal Time37 mins
Ingrediants:
 12 eggs
 2 tsp Dijon mustard
  cup mayonnaise
 1 tbsp onion, minced
 ¼ tsp Tobasco sauce
 salt
 pepper
 paprika
Directions:
1

Fill up a large saucepan with your 12 eggs and cover the eggs with at least an inch of cold water, preferably two inches. Bring the water to a rolling boil. Cover, and remove from heat. Let sit covered for 10-12 minutes.

2

Drain hot water from pan and run cold water over the eggs. Let them sit in the cool water a few minutes.

3

Peel the eggs. Once peeled, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

4

Using a fork, mash up the yolks and add mustard, mayonnaise, onion, Tabasco, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.

5

Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika and decorate with parsley as desired.

Ingredients

Ingrediants:
 12 eggs
 2 tsp Dijon mustard
  cup mayonnaise
 1 tbsp onion, minced
 ¼ tsp Tobasco sauce
 salt
 pepper
 paprika

Directions

Directions:
1

Fill up a large saucepan with your 12 eggs and cover the eggs with at least an inch of cold water, preferably two inches. Bring the water to a rolling boil. Cover, and remove from heat. Let sit covered for 10-12 minutes.

2

Drain hot water from pan and run cold water over the eggs. Let them sit in the cool water a few minutes.

3

Peel the eggs. Once peeled, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

4

Using a fork, mash up the yolks and add mustard, mayonnaise, onion, Tabasco, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.

5

Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika and decorate with parsley as desired.

Deviled Eggs For a Crowd

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