Perfect Deviled Eggs

This week I am going to share my favorite favorite non-transitional uses for my KitchenAid mixer. On Sunday I announced that I am part of a giveaway for a KitchenAid mixer, and I thought what is a better time to share a few tricks and tips. 

Mixers are traditionally thought of as a baking kitchen gadget, but I use mine more often to shred meat, whip deviled egg filling, and create airy and delicious mashed potatoes. Today, I am sharing my recipe and method to making my favorite deviled egg recipe. This recipe is so simple and so straight forward, but like many things perfected over time- practice makes perfect. I think these are the number one most requested appetizer my family requests when we get together- I just made a batch for Mother's Day! This recipe gives a little range on certain ingredients like the mayo, mustard, and salt. This is mainly due to egg size. I use large eggs, but not all yolks are created equal and sometimes you need a little more or a little less to get the light fluffy filling I prefer. I find that adding the mayo slowly is key, and salting at the end important. I always pipe my filling into my eggs. It looks better and creates a lot less mess, and I never like the idea of fingers in the egg filling to scrape in into the eggs. Since this recipe has a few moving parts, I embedded two videos below so you can see my method in action. Once you have your method down it is fun to try different mix-ins like dill, chives, or curry (my favorite). Also, I don't have instruction for the perfect hard boiled egg because the only consistent thing I have found is the Dash Rapid Egg Cooker and I love it. I have also heard of people using their Instapots with success, but I have not tried that method. 

In other news, today is a bit crazy.... I am working on some teaching project stuff in between spring semester and summer semester, we have a kindergarten meeting (sniff), and T-ball to end the evening.... I honestly can't believe that my guy is almost in kindergarten.... feels crazy.  We are also getting closer and closer to moving, and it feels like the month of May is going full-speed and we are running as fast as we can to keep up! 

Don't forget to enter the giveaway! 


12 large eggs, hard boiled and peeled
5 1/2-6 1/2 Tbl Mayo
1- 1 1/2 tsp yellow mustard
1/4 tsp black pepper
1/8-1/4 tsp salt
Paprika, if desired to sprinkle on top


Halve the eggs lengthwise and place whites on to a serving plate or into whatever you plan to store them in. Place the yolks into the mixing bowl.

To start, add 2 1/2 Tbl of mayo, 1 tsp mustard, and pepper to yolks. Attach whisk attachment to mixer and start to whisk the yolks at medium speed. Gradually increase the speed and add mayo tablespoon by tablespoon. Stop the mixer and scrape down the sides. Taste to see if more want t add additional mustard to you filling. Gradually increase speed to high and if you need to add more mayo add it slowly. The mixture will become fluffy and smooth, the color will lighten, and there will not be lumps. If the filling is thick and lumpy slowly add more mayo. Once desired consistency is achieved, season with salt. 

Using a spatula, put the yolk filling in a gallon bag and push it towards one corner. Cut the tip from the corner and pipe the filling into the egg whites. Sprinkle with paprika if desired. 

Check out the videos before for a visual of the process. 

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