Do you want to get Ree Drummond’s recipe for Pioneer Woman deviled eggs? This recipe is all you’ll need.
Oh, deviled eggs. To those unfamiliar, the dish may seem to have a malevolent air to it. Yet in actuality, they’re nothing but wonderful food.
Why is it called a Deviled Egg?
In the 18th century, the phrase “deviled” was used to denote anything hot and spicy, such as eggs seasoned with pepper and mustard.
The hors d’oeuvre is also known as Russian eggs, salad eggs, dressed eggs, and stuffed eggs.
But let’s be honest, none of those nicknames quite captures the essence of the phrase “deviled eggs”!
Ingredients
- 12 big eggs
- 1/4 tsp. mustard
- 1 tsp. of mustard yellow
- Chopped pickles equaling 2 tablespoons
- Only one tiny drop of pickle juice
- Sugar, granulated, one teaspoon
- White vinegar, 1 teaspoon
- Tabasco or any similar hot sauce.
- Black pepper and salt, to taste
- Flavor enhancer: paprika
Instructions
- Boiling water in a large pot. Using a slotted spoon, carefully place the eggs into the boiling water. Put the cover on securely and turn down the heat. The eggs should boil for ten minutes.
- Drain the eggs after taking them off the heat. Let the eggs cool in the kettle of ice-cold water for about five minutes.
- The eggs should be peeled and cut lengthwise. Remove the yolks using a spoon, then put them in a bowl.
- The pickles, pickle juice, sugar, vinegar, spicy sauce, salt, and pepper should all be added. Blend and mash with a fork until creamy.
- Fill the hollowed-out egg whites with the egg yolk filling using a tiny spoon or piping bag. Add paprika to the mixture. Dispense and savor!
Recipe Tip
How to Fill Deviled Eggs?
A tiny spoon will do if your presentation is to be straightforward. All you need to do is generously dollop yolk into the holes, and you’re done!
Deviled eggs made in this manner will be comfortable and rustic. I advise using a piping bag with a star tip if you’re throwing a sophisticated party.
Not only will it produce such beautiful eggs, but it will also make it simple for you to manage how much filling goes into the egg whites.
If you don’t already have one, you can create one by cutting a corner off a Ziploc bag.
What to Serve with Deviled Eggs Recipe
- Crispy Bacon-Wrapped Asparagus: The smoky bacon enhances the richness of the deviled eggs, while the fresh asparagus adds a crisp, vibrant contrast.
- Spinach and Strawberry Salad: The refreshing combination of spinach, sweet strawberries, and a tangy vinaigrette complements the creamy deviled eggs beautifully.
- Mini Caprese Skewers: These bite-sized delights featuring mozzarella, cherry tomatoes, and basil offer a fresh and colorful accompaniment that balances the flavors.
- Crudité Platter: A variety of fresh vegetables with hummus or ranch dip provides a light and crunchy partner that offsets the indulgence of the deviled eggs.
Why You’ll Love This Recipe
- Irresistible Flavor Fusion: Pioneer Woman’s recipe blends rich egg yolks with zesty mustard, creating a harmony of flavors that awaken your taste buds.
- Elegant Presentation: These deviled eggs are not only delicious but also visually appealing, making them a sophisticated addition to any gathering.
- Customizable Creations: The versatile filling allows you to experiment with different toppings, from paprika to chives, making each bite uniquely yours.
- Nostalgic Comfort: With a nod to the classic, these deviled eggs provide a comforting taste of nostalgia, perfect for cherished family gatherings or special occasions.
More Amazing Recipes
- Reese Tapioca Pudding Recipe
- Pioneer Woman Shredded Beef Tacos
- Bojangles Roasted Chicken Bites Recipe
- Maple Roasted Butternut Squash
Pioneer Woman Deviled Eggs
Ingredients
- 12 big eggs
- 1/4 tsp. mustard
- 1 tsp. of mustard yellow
- Chopped pickles equaling 2 tablespoons
- Only one tiny drop of pickle juice
- Sugar, granulated, one teaspoon
- White vinegar, 1 teaspoon
- Tabasco or any similar hot sauce
- Black pepper and salt, to taste
- Flavor enhancer: paprika
Instructions
- Boiling water in a large pot. Using a slotted spoon, carefully place the eggs into the boiling water. Put the cover on securely and turn down the heat. The eggs should boil for ten minutes.
- Drain the eggs after taking them off the heat. Let the eggs cool in the kettle of ice-cold water for about five minutes.
- The eggs should be peeled and cut lengthwise. Remove the yolks using a spoon, then put them in a bowl.
- The pickles, pickle juice, sugar, vinegar, spicy sauce, salt, and pepper should all be added. Blend and mash with a fork until creamy.
- Fill the hollowed-out egg whites with the egg yolk filling using a tiny spoon or piping bag. Add paprika to the mixture. Dispense and savor!
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