Aunt Sally’s Deviled Eggs- Virtual Cooking Class

Healthy Quarantine Cooking Week 5
Guest Chef Jill’s Aunt Sally

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Crack open your fridge and break out the eggs – it’s time for deviled eggs, friends! We’re jumping ahead to week 5 of our Healthy Quarantine Cooking series to spotlight another ancient classic! Deviled eggs are said to have originated in Rome, but guest chef Aunt Sally has a modern take on this classic creamy concoction. Aunt Sally shares all her egg wisdom; from egg age, cooking, cracking, and serving, she makes it easy as 1…2…3 to whip up and start popping these sinfully delicious one-biters into your mouth! Thank you Aunt Sally for sharing this egg-cellent recipe!

Ingredients & Supplies

6 Eggs 

3 Tablespoons of Mayonnaise

1 teaspoon of Dijon Mustard

1 teaspoon apple cider vinegar 

Salt, Pepper, & Paprika to taste

Medium to Large Saucepan 

Steamer Basket

Large & Small Bowl 

Serving Plate

Measuring spoons & Tongs

Mason Jar with Lid

Cooking the Eggs

Place 1 inch of water in your saucepan. Drop your steamer basket into the bottom of your pan too. Cover with a lid & bring water to a boil. 

Tip: Don’t have a steamer basket? No worries! Use a small metal collander or mini cooling rack as a substitute! 

Once your water is boiling, use your tongs to gingerly place your eggs into the steamer basket. Reduce your heat to medium-low, cover your pot, & let the eggs steam for 13 minutes. 

Tip: A steam bath instead of a hard boil will ensure your eggs are not over cooked, discluding the green wring around the yolk & all that yucky sulfur flavoring! 

While the eggs are steaming, prepare the ice bath using your large bowl filled with water & ice cubes. 

After the eggs have steamed for 13 minutes, use the tongs to remove and transfer all eggs into the ice bath bowl. Allow eggs to bathe until fully cooled. 

Tip: An ice bath cools your eggs quickly allowing the shell to peeled off with extreme ease! Also, using older eggs makes peeling easier, as older eggs have thinner shells! 

Remove the eggs and dry with a dish towel. Peel eggs and set aside for filling. 

Tip: You can also put one egg in a mason jar with a bit of water, top with the lid and shake until the peel falls off! 

Filling the Eggs

Once your eggs are peeled, slice them in half lengthwise. Gently scoop out the cooked egg yolks into your small bowl, and set aside the egg whites on your serving plate. 

Mash your yolks with a fork until there are no lumps. Add in the mayonnaise, mustard, vinegar, salt, and pepper. Stir all ingredients together until creamy & smooth. 

Tip: Try using a pre-made creamy dressing as a substitute for this homemade recipe. Aunt Sally recommends a creamy ranch or decadent blue cheese! 

Scoop, plop or pipe your creamy filling into the center of each egg white. 

Tip: Aunt Sally suggests using a small plastic baggie to pipe your filling into the eggs: Unzip your baggie and fold the edges down so they stay out of the way. Scoop the yolk filling into the bag and squeeze towards one corner. Cut a small chunk of the corner tip off the baggie & you have a homemade piping bag!  

Sprinkle paprika over each egg for a pop of bright color & flavor!

Serve & Enjoy Immediately!

Helpful Hint: Get creative with your flavor add ins! Top with cheese & bacon bits for a game-day ready treat, or garnish with pickled peppers for a tart twang! 

Aunt Sally also loves to make a yummy sandwich with her deviled eggs! Start with a english muffin as the base, layer on a bit of fresh arugula, add your eggs face down on the lettuce, top with tomato & enjoy! 

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Previous Next Aunt Sally’s Full Tutorial

Have you made this recipe? Share your experience! Tag @DownSyndromeofLouisville and use the #QuarantineCooking so we can check out your snacking twists!


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