Easy No Frills Deviled Eggs Recipe Is As Simple As It Gets (4 Ingredients) by Donna John
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Everything has their favorite deviled egg recipe. When my family asks me to "bring your deviled eggs," they are referring to my spinach and bacon deviled egg recipe. That deviled egg recipe is absolutely delicious and I've been making it for years. But sometimes you get a deviled egg craving and you just want something quick and easy. This no-frills deviled egg recipe is just what you need for deviled eggs on the fly. With just two ingredients (plus salt and pepper), these creamy deviled eggs are simplicity at its finest.
Start by cooking the eggs. If you're like me and get so frustrated trying to peel some hard-boiled eggs, you need to try cooking the eggs in your Instant Pot™. It is the only way I make hard-boiled eggs anymore. The shells almost fall off. If you've never cooked eggs this way, here's how to cook hard-boiled eggs in the Instant Pot™. The eggs are peeled, cut in half and the yolks mashed in a bowl. Add mayonnaise, salt and freshly ground black pepper. Put the mixture back into the egg whites and they are ready to be eaten for lunch, as a side dish with dinner or as a gluten-free appetizer or snack.
You could stir a little yellow or Dijon mustard into the mix, too. They would still be "no-frills," just with a hint of mustard. Store the eggs in an airtight container in the refrigerator. Check out the health benefits of eggs.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes to cook eggs
Total Time: 30 minutes
Servings: 24
Ingredients
- 1 dozen hard-boiled eggs
- 5 - 6 tablespoons mayonnaise
- salt, to taste
- black pepper, to taste
Here's how to make it:
- Cut the eggs in half and put the yolks into a bowl. Set the whites aside. (Cook the eggs in an Instant Pot™ for shells that almost fall off.)
- Mash the egg yolks. (Add in whatever other ingredients you like in your deviled eggs. This recipe is very adaptable.)
- Add the mayonnaise and mix until very creamy. Season generously with sea salt and black pepper. (I use Hellman's Real Mayonnaise, but use your favorite.)
- Put the filling back into the egg whites. Refrigerate until ready to serve.
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