Pioneer Woman Deviled Eggs
Elevate the classic with Pioneer Woman's Deviled Eggs Recipe, where creamy yolks are masterfully blended with tangy mustard and a sprinkle of signature flair, offering a delightful twist on a timeless favorite. A perfect balance of comfort and sophistication, inviting you to savor each delectable bite.
Servings: 24
Ingredients
- 12 big eggs
- 1/4 tsp. mustard
- 1 tsp. of mustard yellow
- Chopped pickles equaling 2 tablespoons
- Only one tiny drop of pickle juice
- Sugar, granulated, one teaspoon
- White vinegar, 1 teaspoon
- Tabasco or any similar hot sauce
- Black pepper and salt, to taste
- Flavor enhancer: paprika
Instructions
- Boiling water in a large pot. Using a slotted spoon, carefully place the eggs into the boiling water. Put the cover on securely and turn down the heat. The eggs should boil for ten minutes.
- Drain the eggs after taking them off the heat. Let the eggs cool in the kettle of ice-cold water for about five minutes.
- The eggs should be peeled and cut lengthwise. Remove the yolks using a spoon, then put them in a bowl.
- The pickles, pickle juice, sugar, vinegar, spicy sauce, salt, and pepper should all be added. Blend and mash with a fork until creamy.
- Fill the hollowed-out egg whites with the egg yolk filling using a tiny spoon or piping bag. Add paprika to the mixture. Dispense and savor!