SERVES: 6-12 people | READY IN: 1 hour | COOKING SURFACE: Pro 60X Stove System + Aluminum Pot + Long Handled Skimmer
Deviled eggs are an Easter staple. You can whip up a classic batch or get funky with the ingredients. You’ll need a stove or pellet grill (with sidekick) and some sort of aluminum pot for boiling. Try these egg-celent outdoor deviled eggs for your Easter gathering.
- 6 eggs
- 1 tsp. yellow mustard
- 1/4 cup mayonnaise
- 1 tsp. vinegar
- Salt and pepper to taste
- Paprika for garnish
Place your eggs in a single layer at the bottom of a large saucepan or pot. Add 6 cups of cool water (covering the eggs about 1-inch.) Set stove or Sidekick unit to medium – high heat and bring water to a rolling boil. Continue to boil and set a timer for about 8 minutes. Carefully remove the eggs (try this spoon) and place in an ice bath for a couple of minutes. This will ensure an easy peeling process! Peel and discard of shelling, then pat eggs dry. Slice the hardboiled eggs vertically. Remove the yolks in a medium-sized mixing bowl and place egg whites on your desired serving tray. In your egg yolk mixing bowl, combine all ingredients, and mash until smooth. When you are happy with the consistency dollop into the egg concaves.
Tip: If you’re looking for a cleaner presentation, transfer yolk mixture to a ziplock bag–cornering the mixture to one side. With scissors, make a small cut in the bottom corner and gently squeeze the yolk mixture into the egg whites.
Sprinkle with paprika and serve immediately for best results! You can always go through with a paper towel and clean up any yolk mixture imperfections on the outside of your egg whites. You’re bound to make a little mess–give yourself a break!
We can’t even begin to list the amount of devil egg variations there are out there. Our best advice to you is to get creative and use ingredients you know you’ll like. Keep the ingredient measurements from above the same, but maybe add finely chopped garlic, a dribble of hot sauce, BACON, relish, cajun seasoning, whatever!