Deviled Eggs are my holiday bread and butter. I seriously make them for every major holiday because I love them so much. My husband’s family is rather large, so I will literally boil 18-24 eggs so we have 36-48 deviled eggs to satisfy everyone’s desire. I have found this recipe to be my favorite. A few tips I’ve learned along the way: 1) Buy your eggs at least a week early. They peel so much better when they aren’t fresh from the grocery store. 2) Add 1/2 t. baking soda to your water when boiling your eggs. This also helps them to peel more easily.

Hard-boil your eggs. My preferred method is to place eggs in a pot, fill with enough cold water to cover the tops of the eggs. Boil the eggs and water. Remove from heat, place a lid on, and let sit for 17 minutes. Once the 17 minutes is up, run them under cold water for about 5 minutes, then peel.

Cut eggs in half “hot dog style”. Remove the yolk and place the yolks in a small bowl. Set your white halves onto a plate or platter.

Smash yolks with a fork to break them up. Add in mayonnaise, mustard, and vinegar. Mix well.

Scoop your filling into a zip-top bag. Cut off a corner and use this to pipe the filling back into the eggs. Clean up is easy. Just throw the bag away.

Top with a sprinkle of paprika (if desired).

I will often do steps 1-4 the day before my main event and then just pipe the filling into the eggs when I get to our holiday dinner so the eggs are fresh and I don’t have to worry about smashing the filling.