A classic 3 ingredient deviled egg recipe made plus an easy “kitchen hack” for filling deviled eggs quickly and easily.
Deviled eggs are a classic Easter side dish. You probably make them exactly once a year at Easter because you think they are such a pain to make. This is too bad because deviled eggs are a great dish to bring to holiday parties, too, and everyone loves them. Now with only 3 ingredients, you can perfect the art of making deviled eggs without killing yourself thanks to a fun “kitchen hack.”
3 Ingredient Deviled Eggs Ingredients:
- Real mayo
- Your favorite style of mustard
You will want to use the best eggs you can find, real mayo, and your favorite mustard. Spicy brown mustard is a staple in our home and it adds a little kick to deviled eggs. Yellow mustard will work fine, too. You can also try Dijon or whole grain mustard.
You will also need plastic storage or freezer bags of at least a quart size. These are to make filling the eggs easier.
How to Make 3 Ingredient Deviled Eggs
The first step in deviled eggs is to hard boil the eggs. Put your eggs in a pot and cover them with 1″ of water. Bring the water to a full boil. Cover and let stand for exactly 10 minutes.
While the eggs are cooking, fill a large bowl with cold water and add ice.
When the 10 minutes are up, drain the eggs. Crack the shells gently with a spoon and then put them in the ice water. Let them sit in the water for a minute or two until cool enough to handle and then peel.
Look at those yolks! Perfect. No grayish tinge. Next, mix the yolks with mayo and mustard until blended well and soft and creamy. We use spicy brown mustard, but whatever you want is fine.
You could scoop the yolk mix into the shells with a spoon, but that tends to make a huge mess and took forever. Instead, put the yolk mixture in a plastic storage bag and squeeze it down into a corner. Snip the corner off and gently squeeze the yolk out of the bag into your egg whites. It takes a matter of seconds to fill all your eggs.
You could get fancy about it and try to make them all swirly and pretty but I usually just squeeze it and move on. I love how “kitchen hacks” make life easier!
- 6 large eggs
- 2 Tablespoons mayonnaise
- 1 teaspoon mustard
- Plastic food storage bags
- Place eggs in a medium sized pot. Cover with water so the water is 1" above the eggs. Bring the water to a full rolling boil. Place lid on pot, turn off heat and let sit for 10 minutes.
- While waiting for the eggs to cook, fill a large bowl with cold water and ice.
- When the 10 minutes are up, drain the eggs. Gently tap the eggs to crack the shells and then place in the ice water. Let sit for a few minutes.
- Gently peel eggs. Slice eggs in half and remove yolks. Mix yolks with mayo and mustard.
- Spoon yolk mixture in to the plastic bag and squeeze it down in to a corner of the bag. Cut the tip off the bag. Gently squeeze yolk mix in to egg halves.
- Serve immediately or refrigerate until serving.