This post is also available in: Español
The Deviled Peeps recipe is a cute and delicious appetizer perfect for the Easter feast!
This recipe requires patience and precision for successful results. The idea is simple but requires practicing and some technique. Be sure to cook enough eggs as in my first intent for making the deviled peeps I broke several of the egg whites.
However, having additional yolks to prepare the stuffing was a great thing. The deviled peeps need to be stuffed high for the top to stay put. Besides who doesn’t love deviled eggs with extra goodness?
How to make hard-boiled eggs?
You can make the hard-boiled eggs stove top on a saucepan, on the instant pot and even on a sous-vide. We like the traditional way of cooking them using a pot with a lid and the stove.
Tips for cooking the perfect hard-boiled egg.
- We recommend using room temperature eggs preferably large or extra large as it will be easier to handle, and perfect for making the peeps or deviled eggs.
- Use eggs that are 3-5 days old and that have been in refrigeration.
- You can bring them to room temperature leaving them out of the fridge for 30 minutes. This helps the peeling process.
- Place the eggs in a pot in a single layer do not stack. Make sure to cover with water about an inch.
- Cook on high flame and bring water to a rapid boil.
- As soon as that happens, remove the pot immediately from the flame and cover the pot with a lid.
- Let the eggs stand for 10 minutes (for large eggs) and 15 minutes for extra large.
- Do not cook eggs above the 20 minutes mark as they will become rubbery and a green layer will form around the yolk.
- Drain the water and temper the eggs with iced water and refrigerate.
- Wait a few minutes before peeling.
- Gently tap the egg on a hard surface until the shell is finely crackled.
- Roll egg between your hands to loosen the eggshell — peel under running cold water.
Making hard-boiled eggs is a difficult task and requires practice. You will master the egg cooking after a few attempts. Don’t get discouraged as eggs are delicious and considered the perfect protein.
The Easter Feast is not complete if we do not add deviled eggs to the menu!
Devil eggs history.
Romans liked to boil the eggs and eat them with oil and spices as an appetizer. By the thirteenth century in the city of Andalusia, the cooks served the hard-boiled eggs stuffed with fermented barley, and seasoned with onion, pepper, and coriander.
By the eighteen hundreds, the word “deviled” started being used in England to describe spicy foods. But the name of the deviled eggs was not commonly used. They were called mimosa or salad eggs instead.
Deviled eggs as we know them now came to the United States until the 1940s when the chefs debut the devil eggs with mayo, mustard, and paprika. This recipe then became a staple of the Southern cuisine.
- Cutting board
- Piping bag
- Mixing bowl
- 10 hard-boiled eggs
- 2 tablespoons of mayo add extra as needed
- 1 teaspoon of mustard add extra as needed
- 1 teaspoon of smoked spicy paprika
- 1 teaspoon of pink salt
- 12 petite triangles made with carrots for the beaks
- 6 sets of eyes made with black olives
- 1 bunch of curly parsley for decorating the plate optional
- Cook the eggs for 10-15 minutes. Cool in iced water and refrigerate. Peel under running water. Cut the bottoms and the tops of the eggs. Remove the yolks and set aside on a bowl.
- The cutting of the eggs can be done on a zigzag pattern to emulate the cracking of the egg when the chick is coming out of the shell.
- Mash the yolks with a fork and mix with the mayo, the mustard, and the spices. Whisk until getting a luscious paste.
- Pour the paste into a piping bag. It is recommended to refrigerate to allow the mix to get harder and facilitate the piping.
- Pipe the yolk mixture into each egg white shell making sure to pipe high so that the tops remain on their place.
- Decorate the peeps with the carrots to simulate the beaks and the eyes using black olives.
- Serve on a tray and garnish with curly parsley. Refrigerate until ready to serve. Make sure to cover to avoid dryness.