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No-Boil Deviled Eggs

I’ve made my share of deviled eggs. Pretty pastel ones. Awesome Jell-O ones. And ya know, shelling all those eggs can be a job. So when I ran across a way of making no-boil deviled eggs, I immediately decided to give them a shot. What you end up with is that same great deviled egg flavor, but with a lot less trouble. This approach solves a whole lot of problems, especially if you’re setting out to make a big huge batch of eggs for a family get-together or picnic.

Great Results. And Easier.

The original recipe for no-boil deviled eggs called for cutting the cooked eggs into squares, which would’ve maximized the amount of finished eggs you would get. But, I thought that round ones would be more attractive. Plus, I’m not sure I’d be that great at cutting that many squares that would come out looking similar. I prefer a much easier way. Using a cooking cutter made it easy. And a bit fun, actually.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my jalapeno popper and BBQ deviled eggs.

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5 from 2 votes

No-Boil Deviled Eggs

When I ran across a way of making no-boil deviled eggs, I immediately decided to give them a shot. What you end up with is that same great deviled egg flavor, but with a lot less trouble.

Course Appetizer

Cuisine American

Keyword deviled, eggs

Prep Time 5

Cook Time 45

Total Time 50

Servings dozen

Calories 458kcal

Author Based on a recipe from The Food Network

Equipment

Ingredients

12 large eggs
⅓ cup mayonnaise
1 tablespoon white vinegar
2 teaspoons prepared yellow mustard
Kosher salt
ground black pepper
paprika for garnish
chives sliced, for garnish

Instructions

Preheat your oven to 350 F.
Spray an 8″ x 8″ baking dish with non-stick spray.
Separate the egg whites and yokes into two bowls.
Whisk the whites until they just get foamy. Do not whisk until they foam completely. Less is more in this case.
Pour the egg whites into the dish and cover with foil.
Bake for 20 minutes or a few minutes more until the eggs have set.
Remove from the oven and let cool.
Whisk the yokes until smooth.
Spray a skillet with non-stick spray and add the yolks. Scramble until cooked.
Transfer the yolks to a food processor.
Add the mayonnaise, vinegar, mustard, and a pinch of salt and pepper and process until very smooth.
Transfer to a pastry bag with a round tip or dessert decorator.
Remove the cooked eggs whites from the baking dish and cut into squares, or use a small cookie cutter to cut into circles.
Pipe the egg yolk mixture onto each egg white.
Sprinkle with paprika and chives.

Notes

The number of deviled eggs you will get will of course depend on how you cut them. I used a large round cookie cutter so I only got about 2 dozen.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

18000 Island Dressing

You could put boring ketchup on your hamburger. Or maybe some mayonnaise. You could slather on some Thousand Island dressing. Or, you could just skip all that and go with big flavor instead. Bold flavor. And kick. 18000 Island Dressing is truly 18 times more flavorful than the classic. There’s nothing boring about it, thanks to a healthy dose of chopped jalapenos. Anywhere you used the ‘boring’ stuff, use some of this instead.

A Great Sauce For Everything

18000 Island Dressing isn’t just for burgers either. It’s great on sandwiches or our favorite, wraps. And hot dogs (if you haven’t tried mayonnaise-based sauces on your hot dogs you should, it’s a very welcome change from just using mustard). Anywhere you want bold flavor, it brings it.

These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of – 1.5oz: 12 of – 2.5oz)

Check out some of my other great burger sauces, like Nancy’s, a copycat of Smashburger’s sauce, and of course, a copycat of the sauce on the McDonald’s Big Mac.

Also try my more traditional dressing.

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5 from 1 vote

18000 Island Dressing

18000 Island Dressing is truly 18 times more flavorful than Thousand Island dressing. There’s nothing boring about it, thanks to a healthy dose of chopped jalapenos.

Course Sauce

Cuisine American

Keyword homemade salad dressing

Prep Time 5

Total Time 5

Servings cup

Calories 1602kcal

Author Based on a recipe from Jeff Mauro