Deviled Eggs Stuffed with Egg Salad
This dish will be a big hit at any family gathering or office party. Real easy to make with very little prep and cooking, This recipe became an instant family favorite at my house.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Ingredients
  • 5 eggs
  • water (enough to cover eggs for cooking)
  • ice water (enough to cover eggs after cooking)
  • 2 tsp mayo (may need more to get desired consistency (it was enough for me))
  • 1/8 tsp celery salt (or to taste)
  • 1/8 tsp garlic powder (or to taste)
  • 1/8 tsp ground ginger (or to taste)
  • 1 pinch saffron (optional)
  • 1 dash salt (or to taste)
  • 1 dash pepper (or to taste)
  • 1 tsp vinegar
  • paprika
Instructions
  1. Place eggs into a saucepan
  2. Add enough water to be 1-2 inches above eggs and place on high heat
  3. Bring eggs to rapid boil, cover, and turn off burner
  4. Let sit covered for 12 minutes
  5. Drain and place eggs in ice water for 5-10 minutes
  6. Peel eggs (I peel them under running cold water, it makes it easier)
  7. Cut 4 eggs in halve and put yolks in a bowl and the whites on a plate
  8. Dice the 5th egg and place in the bowl with the yolks
  9. In same bowl add the rest of the ingredients
  10. Combine all the ingredients in the bowl together till well mixed (you may need to mash the yolks to get them to mix properly)
  11. Place yolk mixture into a baggie and cut the tip off the baggie
  12. Pipe the yok mixture into the empty cavities of the egg whites
  13. Sprinkle some paprika on top of the eggs and serve (I served mine with a scoop of cottage cheese)