How to Make Deviled Eggs For Your Party

At any party, if there’s one finger food that always disappears fast it’s the devilled eggs.  There’s something about the soft shell of an egg filled with the tangy, creamy yellow center that makes devilled eggs so addictive.  Best of all, they’re fairly easy to make with a quick visit to the supermarket.  This recipe makes 50 eggs, enough to fill any party platter.

You will need:

25 large eggs

1 cup fat-free mayonnaise

5 tablespoons Dijon Mustard

1 x 4 oz can deviled ham

2 chopped scallions

2 well-chopped stalks of celery

1 teaspoonful celery salt

1 large (1 gallon) freezer bag

Garnish:

1 can of unchopped olives

5 sticks of bacon, cooked crispy and crumbled

Paprika (for color)

Steps:

Put a large, deep saucepan full of water on the stove and heat it over a medium-high heat.  When the water boils, add all of your eggs.  Cook them for 10 minutes until they are hard-boiled.  If you only have a small saucepan, you’ll need to cook the eggs in batches.

TIP:  Don’t remove the eggs from the water after cooking for an extra 10-15 minutes.  This will eliminate or greatly reduce the unsightly green haze on the outside of the yolk, which is formed by quick cooling.

How to Peel an Egg:

Run eggs under cold water to cool them, and then peel them.  The best way to peel an egg is to use plain old paper or cloth towels.  Place a paper towel on the countertop and put an egg in the center.  Fold the towel over the top of the egg, and press down lightly with the heel of your hand until you hear it crack. 

Gently roll the egg back and forth, maintaining your downward pressure, until the eggshell is cracked all the way around.  Now open up the towel.  Pick up the egg and use your fingers to peel away the shattered shell, which should now come off easily.

When all of the eggs are peeled, put them in a bowl.  Cut eggs in half, lengthwise.  Remove yolks completely, then put the yolks in a medium-sized bowl and mash them all up with a fork. 

Pour in your celery salt, dill weed, deviled ham, mustard, mayonnaise, chopped

celery and scallion mix (make sure everything is chopped really finely).  Mix everything together and place the mixture in your large freezer bag.

Serving Suggestion:

Finally, arrange all of the empty egg-yolk ‘shells’ on a silver party platter, cut one corner off the freezer bag, and use the freezer bag like an icing bag to squeeze the mixture into each shell.  Fill all of the 50 shells, then refrigerate any leftover yolk mix.

To garnish, put one whole olive in the center of each egg, sprinkle them all with the crumbled bacon and dust each yolk with paprika.  Store in the refrigerator immediately and keep chilled until you are ready to serve your deviled eggs.