Pioneer Woman Deviled Eggs Recipe
This Pioneer Woman Deviled Eggs Recipe is creamy, simple and always a crowd favorite. These eggs taste rich but feel light. I love how classic and comforting they are.
Ingredients
- Eggs – 6 large
- Mayonnaise – ¼ cup
- Yellow mustard – 1 tablespoon
- White vinegar – 1 teaspoon
- Salt – ¼ teaspoon
- Black pepper – ¼ teaspoon
- Paprika – for garnish
- Pickle relish – 1 tablespoon
Instructions
Boil the Eggs
- Place eggs in pot. Cover with water. Bring to boil. Cook for twelve minutes.
Cool the Eggs
- Remove eggs carefully. Place in cold water. Let them cool fully before peeling.
Peel the Eggs
- Tap eggs gently. Peel shells carefully. Rinse eggs to remove shell pieces.
Slice the Eggs
- Cut eggs in half lengthwise. Remove yolks gently. Place yolks in bowl.
Mash the Yolks
- Mash yolks using fork. Break them until smooth and crumb-free.
Mix the Filling
- Add mayonnaise, mustard, vinegar, salt, pepper and relish. Mix until creamy.
Fill the Egg Whites
- Spoon yolk mixture into egg whites. Fill evenly for neat look.
Garnish the Eggs
- Sprinkle paprika lightly on top. Add extra relish if desired.
Chill and Serve
- Chill eggs for ten minutes. Serve fresh and enjoy creamy bites.
Notes
- Use older eggs for easy peeling
- Cool eggs fully before peeling
- Mash yolks until very smooth
- Taste filling before filling eggs
- Chill eggs before serving