BEST SMALL BATCH DEVILED EGGS RECIPE

My friend bought these small containers of deviled eggs from a local restaurant. They make the perfect little bite, but that kills me how easy and inexpensive they are to make at home. Most of the deviled egg recipes online are for large batch size available, which is way too much for our family of two, so I needed to come up with my own mini deviled recipe. Now we can have something fresh when cravings hit!

Also, why does the thought of eating six eggs at once make my stomach hurt, but I feel like I can probably crack six eggs worth of rotten eggs, no problem? ?? Oh, is it just me? Well, portion control is another reason why I made this recipe for eggs in small quantities.

WHAT IS DEVIL EGGS?

Boiled eggs are hard-boiled eggs, cut in half and then the yolks mixed with other ingredients before filling with the whites. They can be super basic (like my recipe below), ultra-flattering (truffles or caviar?), or anywhere in between. There are so many options for making scrambled eggs with different flavors or different toppings, which makes them so much fun.

WHAT CAN I ADD TO DEVIL EGGS?

As I mentioned below, this is a very simple deviled egg recipe. The fun part is that you can add all kinds of other ingredients or toppings to make it your own or just use different ingredients in your fridge. Here are some ideas for mixes and toppings for scrambled eggs:

Relish

Sriracha

Fresh herbs (dill, chives, tarragon, parsley, scallions)

French fried onions (topping)

Capers

Pickled red onions (topping)

Dill pickle slices (topping)

Pickled jalapeños (topping)

Salsa

Olives

Thinly sliced radish (topping)

Bacon

Hot sauce

Curry powder

Guacamole

Everything bagel seasoning

HOW LONG DO DEVIL EGGS LAST?

Well, if you don't eat them all in one sitting, they will probably last for a couple of days in the fridge. See why I needed this little recipe so badly?

WHAT DO YOU SERVE WITH BOILED EGGS?

If you don't take one thing out of the fridge for breakfast, they make a great side dish for a big salad, sandwich, or pasta salad for lunch, or as part of a brunch dish. Weekend breakfast/lunch.

STEAMING VS. BOILED EGGS

I'm a big fan of steaming eggs instead of boiling them because it's faster. I've never broken eggs using this steaming method, but if you do experience cracked eggs, you can boil them instead. The instructions below are for poaching eggs, but I've included the poaching instructions in the notes.

SMALL BATCH DEVILED EGGS

When you just want enough mashed eggs for one or two people, make this small batch of eggs quickly and easily!

 Prep Time: 5 mins

 Cook Time: 15 mins

 Total Time: 20 mins

INGREDIENTS

2 large eggs ($0.42)

1 Tbsp mayonnaise ($0.10)

1/4 tsp Dijon mustard ($0.01)

1/16 tsp seasoning salt* ($0.01)

INSTRUCTIONS

To steam the eggs, place an inch of water in the bottom of a small pot. Cover the pot and turn the heat to high. Let the water boil completely.

Once the water comes to a boil, carefully lower the eggs into the saucepan using tongs or a perforated spoon. Replace the saucepan lid, reduce the heat a bit (it should continue to boil) and let the eggs steam in the saucepan for 12 minutes.

After 12 minutes, turn off the heat, remove the lid and place the pot with the eggs under cold running water (or transfer to a bowl of ice water if the tap water is not cold). Let the eggs sit in cold water for five minutes.

Peel the eggs, then cut them in half. Separate the yolk from the white and put it in a bowl. Mix mayonnaise, Dijon and mashed salt together.

Put the mashed and cooked yolks with a spoon on the whites, then serve. (If desired, you can garnish with a dusting of paprika to give it an eye-catching look.)

Notes

*I used Tony Chachere as the "seasoning salt" but you can use any type of seasoning salt, such as Lowry's, Morton's, or even a store brand, such as Kroger.

To boil eggs: Put the eggs in a saucepan and add enough water to cover an inch. Put a lid on the saucepan, raise the temperature, and bring the water to a boil. When it comes to a boil, turn off the heat and leave the eggs covered with hot water for 15 minutes. After 15 minutes, rinse with cold water and continue as usual.

HOW TO MAKE BOILED EGGS IN SMALL QUANTITIES - STEP BY STEP GUIDE

To steam the eggs, add about an inch of water to a small saucepan. Put a lid on top and turn up the heat. Once it boils completely, add 2 large eggs carefully (use tongs or use a perforated spoon to push them down). Put the lid back on, reduce the heat a bit (it should continue to boil) and let the eggs steam in the saucepan for 12 minutes.

After 12 minutes of steaming, turn off the heat and turn on the cold water in the saucepan (if the tap water is not cold, transfer the eggs to a bowl with ice water). Let the eggs sit in cold water for five minutes, then peel and cut them in half.

Remove the egg yolk and place it in a bowl with 1 tablespoon mayonnaise, 1/2 teaspoon Dijon mustard, and 1/16 teaspoon seasoning salt (I only used 1/2 teaspoon).

Mash the yolks with the masala.

Pour the yolk mixture into the whites and serve! You can garnish with a little more paprika if desired, but I don't think it's necessary for flavour.