I don’t know about your family but my group can empty a deviled egg platter faster than you can blink. It seems there is never a reason not to have deviled eggs at a family event. With New Years Eve looming, I thought what a great project to involve the kiddos in the kitchen. And, we all know the kiddos are happiest when they can help out with something that gives almost instant gratification of a job well done.
We started by boiling eggs. The best way to boil eggs I’ve found is to place the eggs in one layer in cold water in a pan large enough to give the eggs a little room. We always make a few extra just in case we have to sacrifice a couple during the assembly process. Somebody always claims the quality control inspector’s job, usually my husband. Remember: boiled eggs will keep in the fridge for a week once boiled, peeled and kept in an airtight container.
Bring the eggs in the water to a boil. Boil for 1 minute then turn the pan off and let it sit for 10 minutes. The eggs will be perfectly yellow; no green edges around the yolk. After the 10 minutes waiting period, run cold water over the eggs and peel. This part of the process can be done a day ahead so you are ready whenever the kiddos slow down enough to need another project.
There are so many variations for deviled eggs but when the kiddos are cooking, we only do the basics; eggs, mayo, mustard, salt and pepper.
- 6 boiled eggs, peeled
- 1/4 cup mayonnaise
- 1 tablespoon mustard, (we used Dijon mustard for this batch)
- pinch of salt
- sprinkle of black pepper
- olives, pickles, red peppers to garnish (optional)
- With a table knife cut the eggs in half the long way (hotdog cut, not hamburger cut)
- Remove the yolk and place in a mixing bowl
- Place egg halves on an egg platter if you have one. It helps hold the eggs still when filling them.
- Using a fork, mash the yolks till all crumbly and no lumps
- Add remaining ingredients and mix till completely combined.
- Fill a zippy bag with the egg yolk mixture and zip the bag closed pressing out all the air. I prefer freezer weight bags for this as the kiddos sometimes tend to poke holes in lighter weight bags.
- Cut only one bottom corner of the bag off on an angle about 1/4 inch from peak of corner. Be sure to cut it small to begin. You can always cut it bigger but you cannot make a cut smaller.
- Using a gentle pressure help the kiddo fill the first egg with enough egg mixture to mound up a little. Then let them finish the rest. The kiddos will think they did it all!
- When all the eggs are filled, sprinkle with a little paprika or garnish with sliced olives, pickles or red bell peppers. We used thin slices of tiny dill pickles.
- Decorate your tray with parsley, cut veggies or other suitable garnish. We used sliced red bell peppers and broccoli to garnish our tray.