Love deviled eggs but hate the chore of filling them? Check out this easy “kitchen hack” featuring products from our sponsor Fresh & Easy for filling deviled eggs quickly and easily.
Deviled eggs are one of my family's favorite foods, but I make them exactly once a year at Easter because they are such a pain to make. It's taken me many years, but I've finally perfected the art of making deviled eggs without killing myself thanks to a fun “kitchen hack.” I've decided that deviled eggs are a great dish to bring to holiday parties, too, and everyone loves them. I love coming home with an empty plate.
One of the tricks to great deviled eggs are great ingredients. One of my favorite grocery stores is Fresh & Easy because they are smaller in size and carry many fresh organic and natural products. One thing I love about Fresh & Easy brand products is that I know the product is all natural and guaranteed to be free of artificial colors, and flavors. The prices are great, too.
I was able to find all Fresh & Easy brand products for deviled eggs. My New Yorker husband insists on using spicy brown mustard and Fresh & Easy is actually one of his favorite brands. I also picked up the Fresh & Easy real mayo (no cheating here!) along with organic eggs and my deviled egg kitchen hack – plastic storage bags.
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 your 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 then peel.
Look at those yolks! Perfect. No grayish tinge. Mix the yolks with mayo and mustard. As I said, we use spicy brown mustard, but whatever you want is fine. I like Dijon, too.
I used to try and scoop the yolk mix in to the shells and it was a huge mess and took forever. Then one day it dawned on me to use a Fresh & Easy plastic food storage bag and pipe in the yolks. Put your yolk mixture in the bag and squeeze it down in to a corner. Snip the corner off and gently squeeze the yolk out of the bag in to 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!
You have to check out Fresh & Easy’s “Hacks of Life” Pinterest board. It’s filled with a TON of genius cooking hacks. It's one of the best boards I've seen on Pinterest!
Classic Deviled Eggs
- 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.
|Amount Per Serving||As Served|
|Calories 53kcal Calories from fat 38|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
This is a sponsored post written by me on behalf of Fresh & Easy.
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