I’m holding myself back from serving you a dozen dad yolks about these egg-cellent and sinfully-delicious Loaded Deviled Eggs, but since I don’t want to whisk losing you, I’ll crack up privately.
Egg-nore me.
Ohhkayy that was too much fun, I need to get out more. Anyway, I’ve got the most DELICIOUS appetizer recipe that is going to fly off the platter at your next BBQ or get together – Loaded Deviled Eggs. This easy deviled egg recipe is packed with mouthwatering flavors and textures – they are SO addicting!
Loaded Deviled Eggs
Deviled Eggs are hard boiled eggs that have had the yolks popped out and mixed with mayonnaise, mustard, vinegar, and seasonings before being dolloped back into the hollowed out egg halves. They are one of life’s truly simple pleasures…that I made even better by LOADING them with goodies. You know what we call that? An upgrade!
I am so looking forward to summer get togethers and BBQs – this year more than ever for obvious reasons – and a big platter of Loaded Deviled Eggs is the perfect thing to bring or serve your friends and family. I took a platter to my Dad’s family birthday party last weekend and they were so fun and easy to eat with a cold drink on the patio. Creamy, crunchy, savory, smoky, and a touch spicy, they are truly hard to beat!
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Step 1: Make the Hard Boiled Eggs
Start by adding 12 eggs to a large pot then cover the tops of the eggs by 1″ with cold water. Place over high heat then bring to a boil. Once the water starts to boil, take the pot off the heat, place a lid on top, then let the eggs sit for exactly 14 minutes.
After 14 minutes, scoop the eggs into a bowl filled with ice and water then let them cool for 15 to 20 minutes.
Last step is to peel the eggs then slice in half. Woot! Perfect every time!
Step 2: Make the Deviled Egg Filling
Pop the egg yolks into a bowl then add mayonnaise, minced pickled jalapenos, distilled vinegar, yellow mustard, smoked paprika, and a big pinch of steak seasoning then use a fork to mash until smooth.
Tip: if you’re sensitive to spice, I recommend using Mezzetta Sliced Tamed Jalapenos which are jalapenos developed to have less of a stinging bite.
Also, here’s the steak seasoning I use – it’s a dead ringer for the seasoning blend we used to purchase from a butcher near my in-law’s house outside of DC and use on EVERYTHING. You could also use my homemade steak seasoning recipe or Montreal Steak Seasoning. Salt and pepper will do in a pinch.
Step 3: Fill then Garnish the Deviled Eggs
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