Devilled eggs are a quick and fancy appetizer, light lunch, or for your Pesach seder.
- Prep Time : 2 min
- Cook Time : 15 min
- Ready Time : 17 min
- 1 large egg per person
- 1 tablespoon mayonnaise per egg
- pinch salt
- pinch cayenne pepper
Using a pushpin, poke a hole in the wide end of the eggs. This will allow the egg to expel the air from inside the shell as it cooks.
Place the eggs one layer deep in a pot.
Cover the eggs with hot tap water.
Place the eggs on the stove for 15 minutes.
Immediately remove the eggs and run them under cold water to stop them from cooking.
Shell the eggs.
Carefully slice the eggs lengthwise. Scoop the yolks out into a bowl and set the whites aside.
Mix the yolks with mayonnaise. Season with salt and cayenne pepper.
Spoon or pipe the yolks into the hollows of the egg whites.