EVERY time I make deviled eggs for a group there is ALWAYS at least one person who asks for the recipe. They really are so good.
There is only one problem. When I used to make these there wouldn’t be enough. I would usually make them for an event or get together… not just for my family. Our egg container holds 24 eggs so I would make 24 deviled eggs to fill the container. As I cooked them my kids would get really excited and I would tell them they couldn’t eat them until we get to where we are going, and then when we got to where we are going all of the eggs would get eaten up in a jiffy and our kids would only get one.
The solution to the problem.
The obvious solution to not having enough, of course… Make more. I double the recipe. I hard boil 18-24 eggs now instead of 12. Then I double the other ingredients (or do 1-1/2 of the other ingredients when making 18). The other nice thing about doing it that way is if a couple of eggs don’t peel well I have back up. Problem solved! Crisis averted. 🙂
By the way, if you want a fool proof way to make hard boiled eggs that peel perfect every time, you will definitely want to follow the instructions for making them in your Instant Pot here.
Hope you love these deviled eggs as much as we do!
What you need to make these eggcellent (I had to do it) deviled eggs:
1 tablespoon fat-free milk
1 tablespoon Apple Cider vinegar
2 tablespoons sugar
1/4 cup light mayo
Here is what you do:
Hard-boil your eggs and peel off the shells.
Cut eggs in half, vertically.
Take the yolk out of each egg and put all the yolks in a medium mixing bowl. Set the egg white halves aside.
With a beater mix milk, cider vinegar, sugar and mayo with the egg yolks.
Continue to mix with stand or hand mixer about 2 minutes, to create a fluffy filling.
Spoon 1 tablespoon filling back into each egg white half.
For a less messy version: Use a zip close bag w/ the corner cut off, to pipe filling into the egg white.
Sprinkle top of eggs with paprika.
Refrigerate until time to serve.
Makes 24 deviled eggs.
Two deviled eggs is one serving.
One serving is just 1 Weight Watcher FreeStyle Smart Points.
- Serves: 24 deviled eggs
- Serving size: 2 deviled eggs
- Calories: 93
- Fat: 6 g
- Saturated fat: 2 g
- Trans fat: 0 g
- Carbohydrates: 3 g
- Sugar: 2 g
- Sodium: 114 mg
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 188 mg
- 12 eggs, hard-boiled
- 1 tablespoon fat-free milk
- 1 tablespoon Apple Cider vinegar
- 2 tablespoons sugar
- ¼ cup light mayo
- Hard-boil your eggs and peel off the shells.
- Cut eggs in half, vertically.
- Take the yolk out of each egg and put all the yolks in a medium mixing bowl. Set the egg white halves aside.
- With a beater mix milk, cider vinegar, sugar and mayo with the egg yolks.
- Continue to mix with stand or hand mixer about 2 minutes, to create a fluffy filling.
- Spoon 1 tablespoon filling back into each egg white half.
- For a less messy version: Use a zip close bag w/ the corner cut off, to pipe filling into the egg white.
- Sprinkle top of eggs with paprika.
- Refrigerate until time to serve.
Check out these adorable ideas from the Family Fun website!
(these cute little ideas have since been taken down from the Family Fun website since this post was originally posted, so I cannot link back to the original source, but aren’t they so cute!?)
Red Devil Eggs
1. 3/4-inch red bell pepper strips
2. Half of an egg, sliced lengthwise
Adorable Chick Eggs
1. Sprig of flat parsley inserted into a small slit
2. Top third of an egg sliced crosswise
4. Two small bits of carrot
5. Bottom portion of the egg
6. Small round of the egg sliced from the bottom to keep the chick upright
7. Carrot coin with edges trimmed to resemble toes
Or how about this one?…Egg Baskets, too cute.
1. 4- by 1/8-inch length of celery soaked in ice water 10 minutes to make it pliable
2. Small sprigs of curly parsley
3. Two-thirds of an egg, sliced crosswise
4. Small round of the egg sliced from the bottom to keep the basket upright