Aunt Sally’s Deviled Eggs- Virtual Cooking Class

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

IMG_2508

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! 

IMG_2468
IMG_2480
IMG_2485
IMG_2486
IMG_2488
IMG_2491
IMG_2494
IMG_2511
IMG_2519

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!


Similar Articles

DSL New Text Only Number

DSL will soon begin sending all of our text messages from one local number.  This TEXT ONLY number will be 502-289-6106.  Please save this number in your phone as “DSL TEXTS” or something similar so that you do not miss any important information from DSL. This number will slowly replace texts from Remind. We will […]

Read More

Virtual Cooking Class- St. Patty’s Ice Cream Sandwiches

DSL Cooking Level: Easy Ingredients: Green shamrock cookies OR your favorite cookies Pistachio ice cream OR your favorite ice cream For decorating- green sprinkles, lucky charms, or any other decorating faves Directions: Wash your hands! Get your ice cream out to melt- it needs to melt for 10 minutes Scoop ice cream and put it […]

Read More

Virtual Cooking Class- Irish Cottage Pie

DSL Cooking Level: Medium (Oven, skillet) Ingredients: 1 ½ – 2 Lbs. Ground Beef ½ Cup Onion, chopped 2 tsp Garlic, minced 1 teaspoon Thyme 4 Tbsp. Ketchup 1 Pkg Frozen Mixed Veggies (Corn, Carrots and Green Beans) 2 Tablespoons Flour 1 ½ Cups Beef Stock or Broth 2 teaspoons Worcestershire Sauce 4–6 Oz shredded cheese of choice Mashed Potatoes, lots of’ em. You can make […]

Read More

Chicken Rice Bowl- Virtual Cooking Class

DSL Chef Level: Easy (microwave) Ingredients: serves 4 For the sauce: * 1/4 cup rice vinegar 1 green onion, minced 2 tablespoons reduced-sodium soy sauce 1 tablespoon toasted sesame seeds 1 tablespoon sesame oil 1 tablespoon honey 1 teaspoon minced fresh gingerroot *You can also just use your favorite Asian inspired sauce like General Tso, […]

Read More

Chicken Nachos- Virtual Cooking Class

DSL Chef Level: Easy (oven or microwave) Ingredients for 6-8 people *Note: as you know, nachos can be made a million different ways! Get the ingredients you like the best OR that you already have on hand! 1 (15-ounce) can pinto beans 1 (2.25-ounce) can sliced black olives 12 ounces sharp cheddar or Monterey jack cheese, or a combination […]

Read More

Baked Zucchini With Cheesy Garlic Bread Crumbs-Virtual Cooking Class

DSL Chef Level- Easy (oven) Ingredients, serves 4 1/4 cup plus 2 tablespoons olive oil 2 1/2 pounds of zucchini or yellow summer squash halved lengthwise salt and pepper 1 cup of panko bread crumbs 1/2 grated parmesan cheese 1/2 cup chopped fresh parsley (optional) 2 garlic cloves grated or minced Directions: Wash your hands! […]

Read More

Ham and Egg Cups (GF)- Virtual Cooking Class

DSL Chef Level: Easy (oven) Ingredients for 6 egg cups 6 Ham slices or Canadian bacon 6 Eggs Salt and Pepper Directions: Wash your hands Preheat oven to 350 Place ham or Canadian bacon in muffin tin, may need to use a knife to overlap easier and make a “cup” shape Crack an egg into […]

Read More

Hash Brown Nests (GF)- Virtual Cooking Class

DSL Chef Level: Medium (oven, skillet) Ingredients for 6 “nests”: 1/2 pound shredded potatoes (if frozen be sure to thaw before!) 2 tablespoons melted butter 1/4 teaspoon salt few shakes of pepper 6 eggs (we will scramble together) Bacon bits (for serving, optional) Cheese (for serving, optional) Cooking spray Directions: Wash your hands! Preheat the […]

Read More

French Toast Muffins- Virtual Cooking Class

DSL Chef Level: Easy (oven) Ingredients: 2 Cups Milk 4 Eggs 1/4 Cup sugar 1 tablespoon vanilla 1/2 teaspoon of nutmeg or cinnamon 8 Cups of cubed white bread sliced almonds (optional) Maple syrup for serving Powdered sugar, for serving Cooking spray Directions: Wash your hands! Preheat the oven to 350 Coat a 12 cup […]

Read More

French Toast Pigs in a Blanket- Virtual Cooking Class

DSL Chef Level: Medium (oven/air fryer and skillet) Ingredients: 12 pork breakfast sausage links (about 14 ounces) 6 large eggs 3/4 cup milk 1/4 cup granulated sugar 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg Pinch of kosher salt 12 slices potato bread or country white bread 4 tablespoons unsalted butter Confectioners’ sugar, for […]

Read More

Ham and Cheese Wafflewiches-Virtual Cooking Class

DSL Chef Level: Easy (oven or air fryer and skillet or panini press/sandwich press) Ingredients: For the kale chips: 1 bunch kale (about 1 pound), preferably Tuscan 1 tablespoon extra-virgin olive oil Kosher salt For the Wafflewich 1 Granny Smith apple, peeled and grated 1/3 cup honey mustard 8 frozen waffles 1/2 pound deli-sliced ham […]

Read More

Puff Pastry Pizza Twists- Virtual Cooking Class

DSL Chef Level: Easy (oven or air fryer) Ingredients: 2 sheets puff pastry defrosted if frozen 1/4 cup tomato sauce plus more for dipping 3/4 cup mozzarella shredded low-moisture 1/2 cup mini pepperonis 1 egg yolk 1 teaspoon water 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 cup grated Parmesan cheese Directions: Wash your hands! Preheat oven to 400˚F Line two baking sheets with parchment or lightly grease. […]

Read More
Translate our Site »