Filling Eggs

Delicious deviled egg recipes the whole family will love.

Peeling eggs. I find it easier to peel eggs under cold running water. If you have used eggs from a grocery store, make sure they are at least a week old. Older eggs are much easier to peel. If you are using farm fresh eggs then I suggest aging them at least two weeks, three weeks would be even better.

You can be as fancy or as plain as you like. You can choose to simple put the filling back in the egg with a teaspoon, this can be messy and time consuming.

What I do is I get a freezer ziplock bag (they are stronger) and I cut off on corner. Then I fill the bag with the deviled egg mixture and I pipe the yolk mixture back into the egg white by gently squeezing the bag. I’ve learned the hard way – don’t squeeze too hard or the bag could pop and make a mess. What I like about this method is it’s quick, there’s less handling of the egg whites, and when you are done you just need to throw the bag away – no clean up.

You could also choose to put the yolk mixture in a frosting bag and use pretty tip. This method looks more professional.